Roasted Tomato & Eggplant Soup
This roasted tomato-eggplant soup with chunks of fresh sourdough bread is a delicious and healthy dish for a cozy night in. Roasting veggies brings out so much flavor, and the eggplant makes it extra creamy. This dairy-free, nutritious soup is also great for meal prep or freezing. Optionally, add in some fresh basil and garnish with basil oil.
Servings: 4 -6
Ingredients
- 2 lbs / 1 kg plum tomatoes
- 1 eggplant small
- 1 head garlic
- 1 red onion
- 1/2 cup basil leaves optional
- 1 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- water / veggie stock as needed
For garnish (optional):
- 1 tbsp basil oil
- 1/2 cup basil leaves
- 1/4 tsp cracked pepper
Instructions
- Wash tomatoes and eggplant. Pinch the eggplant with a knife a few times. Chop the tip of the garlic head off. Peel the onion and roughly chop it.
- On a lined baking tray, arrange tomatoes, eggplant, onion and garlic. Drizzle olive oil over the vegetables, sprinkle with salt and pepper, and toss to coat.
- Roast in the oven at 395 degrees F / 200 degrees C for about 1 hour or until the eggplant is cooked through and soft. Remove the garlic and the onion after about 20–25 minutes. Let it cool for a bit.
- In a blender, combine the roasted veggies. Squeeze the garlic out of its skin. Blend until smooth. Add water or veggie stock as needed to reach your desired consistency. Optionally, add in fresh basil.
- Garnish with more basil, cracked pepper, and basil oil, and enjoy with your favorite bread.