Eggplant and Tomato Soup
Creamy Roasted Eggplant and Tomato Soup with Herbs
Ingredients:
2 medium eggplants, peeled and diced
4 large ripe tomatoes, chopped
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Fresh basil or parsley for garnish
Directions:
Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 5 minutes.
Add chopped tomatoes, roasted eggplant, smoked paprika, and oregano to the pot. Cook for 5 minutes, stirring occasionally.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes to let flavors meld.
Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper.
Serve hot, garnished with fresh basil or parsley.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 150 kcal per serving | Servings: 4 servings
#eggplantsoup #tomatosoup #vegetablesoup #comfortfood #healthyrecipes #veganrecipes #glutenfree #plantbased #souprecipes #homemadesoup #fallrecipes #lightmeals #easyrecipes #cleanrecipes #roastedvegetables #herbflavors #healthyeating #seasonalrecipes #soulfood #dinnerideas
Warm up with this creamy and flavorful Eggplant and Tomato Soup — roasted to perfection and packed with herbs!
Eggplant and Tomato Soup
Creamy Roasted Eggplant and Tomato Soup with Herbs
Ingredients:
2 medium eggplants, peeled and diced
4 large ripe tomatoes, chopped
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Fresh basil or parsley for garnish
Directions:
Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 5 minutes.
Add chopped tomatoes, roasted eggplant, smoked paprika, and oregano to the pot. Cook for 5 minutes, stirring occasionally.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes to let flavors meld.
Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper.
Serve hot, garnished with fresh basil or parsley.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 150 kcal per serving | Servings: 4 servings
#eggplantsoup #tomatosoup #vegetablesoup #comfortfood #healthyrecipes #veganrecipes #glutenfree #plantbased #souprecipes #homemadesoup #fallrecipes #lightmeals #easyrecipes #cleanrecipes #roastedvegetables #herbflavors #healthyeating #seasonalrecipes #soulfood #dinnerideas
Warm up with this creamy and flavorful Eggplant and Tomato Soup — roasted to perfection and packed with herbs!
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