Roasted Vegetable Soup

Ingredients

3 T olive oil
pinch of dried thyme
salt and pepper to taste
1 lb tomatoes, halved
2 small eggplant or 1 big
3 large yellow bell peppers, halved
3 zucchini, halved lengthways
4 garlic cloves, halved lengthways
2 onions cut into eights
4 cups chicken stock
1/2 cup light cream ( i use half and half)
shredded basil to garnish (optional)

Directions

1. Brush a large shallow baking dish with olive oil. Laying vegetables cut-side down (use two dishes if necessary).
Drizzle oil over veggies. Season to taste with salt, pepper and thyme.
2. Place in preheated oven 375, bake uncovered 30-35 minutes, or until soft. Leave to cool. Scrape out eggplant flesh and throw away.
3. Place all veggies in bowl and cut with scissors to make a thick salsa consistency.
4. Combine the stock and veggies in saucepan and simmer over a medium head for 20 minutes. Then stir in cream and simmer for 5 minutes. Season if necessary.