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Roasted Eggplant and Tomato Soup
This delightful Roasted Eggplant and Tomato Soup is a warm, comforting bowl of goodness that showcases the rich flavors of roasted vegetables. The eggplant and tomatoes are beautifully caramelized, creating a depth of flavor that is perfectly balanced by aromatic herbs. Ideal for cozy evenings, this soup is a celebration of simple ingredients and culinary tradition, bringing a touch of Mediterranean warmth to your table. It’s not just a soup; it’s a hug in a bowl, perfect for pairing with crusty bread or a fresh salad.
Ingredients
- Eggplant
- 1 medium, diced
- Tomatoes
- 4 medium, diced
- Onion
- 1 medium, chopped
- Garlic
- 3 cloves, minced
- Vegetable broth
- 4 cups
- Olive oil
- 3 tablespoons, divided
- Fresh basil leaves
- 1/4 cup, chopped (for garnish)
- Dried oregano
- 1 teaspoon
- Dried basil
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, combine the diced eggplant and tomatoes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Add the roasted eggplant and tomatoes to the pot. Stir in the dried basil, dried oregano, and adjust salt and pepper to taste. Cook for another 2 minutes to allow the flavors to meld together.
- Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to develop.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Taste and adjust the seasoning if needed.
- Serve the soup hot, garnished with fresh basil leaves.
Tips
- For a spicier kick, add a pinch of red pepper flakes when sautéing the onion and garlic.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for meal prep.
- Pair with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess and flavor.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 15 minutes Cook Time: 35 minutes Calories: 180 Fat: 8g Carbs: 22g Protein: 4g Sodium: 600mg Sugar: 6g
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