Roasted Eggplant and Tomato Soup

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

1. Preheat the oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Taste and adjust the seasoning if needed.
8. Serve the soup hot, garnished with fresh basil leaves.