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
Calories: 90kcal
Equipment
Ingredients
- 4 Tomatoes
- 4 Italian eggplants
- 2 Yellow Onions
- 1 Garlic whole
- 1-2 teaspoon Fine Sea Salt
- 1-2 teaspoon Ground Black Pepper
- 1 teaspoon Dried Thyme
- 1 tablespoon Olive Oil extra virgin
- 4 cups Vegetable Broth
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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Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1530mg | Potassium: 384mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1539IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1mg