There’s something incredibly comforting about a warm bowl of soup, especially when the weather starts to cool down. Today, I want to share a delightful recipe that combines the earthy flavors of roasted eggplant with the brightness of ripe tomatoes. This roasted eggplant and tomato soup is not only delicious but also easy to make, perfect for a cozy evening at home or as a gathering staple. Let’s dive right into the ingredients and the steps to create this wonderful dish!
Roasted Eggplant & Tomato Soup
As we embrace the autumn vibes, this soup truly embodies the season’s essence. With every spoonful, you’ll savor the rich, roasted flavors complemented by the zesty tomatoes. The best part? It’s healthy and packed with nutrients!
Ingredients:
- 1 large eggplant, diced
- 4 ripe tomatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Start by preparing your eggplant. Place the diced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25 minutes, or until the eggplant is tender and slightly caramelized.
- While the eggplant is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes. Next, add the minced garlic and sauté for an additional minute, or until fragrant.
- Add the diced tomatoes to the pot and cook them down for about 10 minutes, allowing the juices to release and the flavors to meld together.
- Once the eggplant is done roasting, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes to allow the flavors to develop.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just make sure to let it cool slightly before blending to avoid any splatter!
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh basil leaves for a burst of color and flavor.
This roasted eggplant and tomato soup is a go-to recipe for those seeking a warm, comforting meal that is packed with flavor. Serve it alongside crusty bread for a complete dining experience. Enjoy your cooking adventures!