Instructions: Arrange the garlic, onion, red peppers and eggplants on a large baking sheet, Brush with the olive oil. Roast at 400 degrees for 30 minutes.

Combine with the tomatoes, chicken stock, thyme, oregano and vinegar in a large stockpot. Bring to a boil. Cook for 10 minutes, stirring frequently.

Pour half the mixture into a blender container. Process until smooth.

Repeat the process with the remaining mixture. Season with salt and pepper.

Ladle into soup bowls.

Serve garnished with a dollop of the olive pesto.

Note:
I usually have to talk customers into trying this delicious soup, but they become instant fans after the first taste. Plus, its very low in fat.

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