Roasted Vegetable Soup

== Description ==
 
A medley of vegetables mellowed with cream makes a pleasing first course for a holiday dinner. This soup can be made up to two days ahead. If it thickens too much, simply add a little extra chicken broth.
== Ingredients ==
* 4 plum tomatoes, halved
* 2 small eggplants (about 1 pound each), quartered lengthwise
* 6 green onions, white and 1-inch green
* 4 garlic cloves
* 3 tablespoons olive oil
* 1½ tablespoons fresh marjoram or 1¼ teaspoons dried
* 2 cans (14.5 ounces each) reduced sodium chicken broth
* 1 cup heavy cream
* ¾ teaspoon salt
* ½ teaspoon pepper
== Directions ==
# Heat oven to 400°F.
# Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan.
# Toss with oil and marjoram.
# Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown.
# When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables.
# Stir in broth.
# Bring to a boil over high heat.
# Reduce heat to low and simmer 35 minutes until vegetables are very soft.
# Cool.
# Purée soup in blender in batches.
# Return soup to saucepot.
# Stir in cream, salt and pepper.
# Heat through.
Category:Atkins Soups
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Eggplant Recipes
Category:Marjoram Recipes
Category:Plum tomato Recipes
Category:Green onion Recipes
Category:Garlic Recipes
Category:Heavy cream Recipes