Roasted Vegetable Soup

Recipe Ingredients

4		Plum tomatoes - halved
2		Eggplants - (abt 1 lb ea) - quartered lengthwise (small)
6		Green onions, white and 1" of green
4		Garlic cloves
3 tablespoons	45ml	Olive oil
1 1/2 tablespoons	22ml	Fresh marjoram
		= (or 1 1/4 tspns dried marjoram)
2		Reduced-sodium chicken broth - - (14 1/2 oz ea)
1 cup	237ml	Heavy cream
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Heat oven to 400 degrees. 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.

Puree soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through.

This recipe yields 8 servings.

Carbohydrates: 12.5 grams

Net Carbs: 9 grams

Fiber: 3.5 grams

Protein: 3 grams

Fat: 17.5 grams

Calories: 208

Source:
Atkins Cookbook at http://atkinscenter.com

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