Grilled Vegetable Soup

This is adapted from James Peterson's Splendid Soups.

1 large onion, peeled and sliced
1 fennel bulb cut into wedges
12 mushrooms
2 small eggplants, peeled and cut into 1/4 strips, about 12 ounces (I prefer the asian variety)
1 zucchini, cut lengthwise into strips
1 tablespoon olive oil
1 tablespoon of chopped fresh herbs, thyme, oregano, marjoram
2 garlic cloves, peeled and chopped
1-1/2 pounds of tomoates peeled, seeded, chopped  (canned or 4 medium)
6 cups of broth, chicken or vegetable

Add after cooking:
1 large bunch of basil, cleaned stems removed and pepper
Saffron is optional and will add to the depth of the soup

Grill outside or roast in the oven 450 degrees on a cookie sheet.  Spray veggies with olive oil spray.   10 minutes on the grill and 15-20 minutes in the oven.  Once veggies are roasted, cut into smaller 1/2 inch bite size. 

In a 4-quarter pot combine all ingredients except basil.  Bring to a boil, then simmer for about 8   minutes.   Check to make sure the veggies are soft. 

pray the basil leaves with olive oil and chop.  Add basil, season with additioanl pepper.   Serve.  

This freezes well.