We eat vegetable soup almost everyday on Passover. We always need another healthy and filling dish and this is enjoyed by everyone.
6 tablespoons olive oil
5 tomatoes (about 1 pound), halved
3 yellow or red peppers, halved
3 zucchini, halved
1 small eggplant, halved
4 cloves garlic, halved
2 onions cut into 1/8’s
1 teaspoon dried thyme
4 cups chicken or vegetable stock
½ cup non-dairy creamer
1 teaspoon kosher salt
½ teaspoon pepper
¼ cup fresh basil, shredded
Preheat oven to 375 degrees.
Line and grease two large baking sheets with aluminum foil. Place the tomatoes, peppers, zucchini and eggplant on the baking sheets in a single layer. Tuck in the garlic and onion throughout both trays of vegetables. Drizzle each tray with 3 tablespoons olive oil, ½ teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
Bake for 35 minutes, until soft and browned. When cool, remove the skin from the peppers.
Place the vegetables in a food processor and chop them, do not puree them. They should be the consistency of salsa.
In a large soup pot, heat the chicken stock over medium-high heat. When hot, add the vegetables and turn down the heat to simmer. Simmer for 20 minutes to blend the flavors. Stir in the non-dairy creamer and simmer for 5 minutes. Add the basil and serve warm.