Roasted winter vegetables soup

Published on March 2 2009 by inhel

My friend Audrey inspired me this dish. It is the perfect soup for this cold winter. It is very conforting!!!

You will need:

1 big eggplant

3 zucchini

2 yellow zucchini

1 big onion
2 garlic heads

5 big tomatoes

4 cups of chicken broth

1/3 cup of crème fraiche (you can replace it with heavy cream

½ tsp of paprika

1 and ½ tbsp of cumin

Preheat the over to 375 F. Cut the vegetables in halves except the tomatoes. Cover the baking pan with aluminum. Spray with a cooking spray. Pour in the vegetables. Cook for 40 minutes. Put the Zucchini and eggplant in a plastic bag for about 10 minutes, then you can remove easily their skin. Peel the tomatoes and Garlic.

Meanwhile heat the chicken broth. Blend the mix of vegetables and chicken broth.

Sift the blended soup with a sieve.

Heat the soup. Add the crème fraiche and the spices, stirring well. Serve!!!!