Roasted Eggplant and Tomato Soup
A comforting bowl of homemade Roasted Eggplant and Tomato Soup, where roasted vegetables bring out their natural sweetness. This Mediterranean-inspired soup combines the silky texture of eggplant with the rich flavor of roasted tomatoes, creating a dish that's both nutritious and satisfying.
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 4 large ripe tomatoes quartered
- 1 medium onion roughly chopped
- 4 cloves of garlic peeled
- 3 tablespoons olive oil
- 4 cups vegetable broth or chicken broth for non-vegetarians
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Toss the eggplant cubes with 2 tablespoons olive oil, salt, and pepper. Spread them on one baking sheet.
- On the second baking sheet, place the quartered tomatoes, chopped onion, and whole garlic cloves. Drizzle with the remaining olive oil and season with salt and pepper.
- Roast both trays for 25-30 minutes, rotating halfway through. The vegetables should be tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, tomato paste, thyme, and smoked paprika.
- Simmer for 15-20 minutes on medium-low heat to allow the flavors to meld.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a regular blender in batches.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil leaves.