Eggplant and Tomato Soup

Ingredients

• Fresh basil leaves (for garnish)
• Salt and pepper (to taste)
• Dried oregano (1 teaspoon)
• Dried basil (1 teaspoon)
• Olive oil (2 tablespoons)
• Vegetable broth (4 cups)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Tomatoes (4 large, diced)
• Eggplant (2 medium, diced)

Instructions

1. Preheat the oven to 400°F.
2. Place the diced eggplant and tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
4. Add the roasted eggplant and tomatoes to the pot. Stir in the dried basil, dried oregano, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld together.
5. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes to allow the flavors to develop.
6. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. Taste and adjust the seasoning if needed.
8. Serve the soup hot, garnished with fresh basil leaves.