Ingredients

2 TBSP Olive Oil

4 cloves of garlic, chopped

2 stalkes of celery, chopped

2-3 boneless, skinless chicken breasts, 1/2" cubed

1 medium onion, halved

2 eggplants, halved lengthwise

2 red bell peppers, halved & seeded

1 green bell pepper, halved & seeded

2 Roma tomatoes, halved

1/4 cup sundried tomatoes, chopped

5 sprigs of fresh thyme or 2 tsp dried thyme

2 bay leaves

4 cups vegetable or chicken stock

1 can diced tomatoes, with juice

1 lemon, freshly squeezed

Fresh ground black pepper to taste

Kosher Salt to taste

Basil Leaves, slivered

Preparation

  1. Pre-heat broiler and place the onion, tomatoes, eggplants, and bell peppers 4-5" from boiler for 10 minutes or until charred and softened. Leave to cool slightly. Coarsely chop.
  2. Heat 1 tbsp. olive oil in a large stockpot. Add garlic and celery and brown slightly.
  3. Brown chicken in a separate saute pan with the other tbsp of olive oil and set aside.
  4. Add the vegetable stock, canned tomatoes, chopped vegetables, sun-dried tomatoes, thyme, bay leaves to the garlic/celery. Bring to boil, cover and simmer gently for 25 minutes.
  5. Cool slightly, removed bay leaves, transfer the vegetables to a food processor using a slotted spoon. Process briefly to retain some of the vegetable texture.
  6. Return soup to pan. Add chicken. Season to taste with salt & pepper, add the lemon juice and reheat. Garnish with Basil leaves and serve with hearty bread for a delicious hearty meal.

Can be refrigerated in air-tight containers for several days for a perfect take-to-work lunch.