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–+ servings
Red tomato soup in black bowls. Soup is topped with oil, chilli flakes and basil leaves.
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Roasted Tomato and Eggplant Soup

This soup is packed with flavour using minimal ingredients. Comes together and 30 minutes, the perfect weeknight dinner. Of course, pairs so well with any grilled cheese!
Servings: 4 Servings
Author: Zainab Jabri

Ingredients

  • 4 Tomatoes
  • 4 Italian eggplants
  • 2 Yellow Onions
  • A whole garlic
  • 1-2 tsp Fine Sea Salt
  • 1-2 tsp Ground Black Pepper
  • 1 tsp Dried Thyme
  • 1 tbsp Olive Oil extra virgin
  • 4 cups Vegetable or Chicken stock

Instructions

  • Preheat the oven to 425°F. Roughly chop vegetables, except garlic, and place on a baking sheet.
  • Drizzle vegetables with olive oil and season with salt and pepper, lightly toss.
  • Cut off the top of the garlic and place in aluminum foil. Drizzle with olive oil and season with salt. Wrap garlic with the foil and place on the baking sheet
  • Roast vegetables until onion and eggplant are tender, about 25-30 minutes.
  • Remove the tray from the oven and place the roasted vegetables in a medium soup pot. Make sure you squeeze out the garlic from the peels.
  • Add vegetable stock and blend using an immersion blender. For extra creaminess, stain with a medium-sized strainer to get all the seeds and peels out.
  • Add thyme, salt, and pepper to taste.
  • Serve with a drizzle of olive oil, basil leaves, and a dash of paprika.
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