Roasted Tomato and Eggplant Soup

Name: Roasted Tomato and Eggplant Soup
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 eggplant, cut into 1 inch chunks; 6 Roma tomatoes, sliced in half lengthways; 2 garlic cloves, sliced thinly; 2 tablespoon (30 ml) olive oil; ½ teaspoon (2.5 ml) dried oregano, separated; salt and pepper to taste; 32 oz (960 ml) of vegetable broth; 1 tablespoon (15 ml) tomato paste; 2 tablespoon (30 ml) fresh basil; 2 cups (480 ml) 1 inch bread cubes from a baguette; 1 tablespoon (15 ml) olive oil; 1 clove of garlic; ¼ (1.25 ml) teaspoon Herbs de Provence

8 steps

Prep:45minCook:45min

Roasted Tomato and Eggplant Soup perfect for a weeknight meal! Tastes like a bite of summer in the middle of winter.

Updated at: Tue, 06 Feb 2024 00:44:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories137.7 kcal (7%)

Total Fat7.7 g (11%)

Carbs15.8 g (6%)

Sugars5.6 g (6%)

Protein2.8 g (6%)

Sodium653.6 mg (33%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1eggplant

cut into 1 inch chunks

6Roma tomatoes

sliced in half lengthways

2garlic cloves

sliced thinly

30mlolive oil

2.5mldried oregano

960mlvegetable broth

15mltomato paste

30mlfresh basil

480mlbaguette

1 inch bread, cubes, from a

15mlolive oil

1clove of garlic

1.25mlHerbs de Provence

Instructions

Step 1

Preheat oven to 375F (190C).

Step 2

In a medium bowl toss bread cubes with olive oil, garlic, salt and pepper and Herbs de Provence. Transfer to a baking tray, spreading out cubes to a single layer and bake for 15 minutes or until golden brown and fragrant. Set aside until ready to use.

Step 3

Preheat oven to 425F (218C).

Step 4

Prepare 2 rimmed-lined baking sheets. On one sheet place the eggplant and the other place the tomatoes and garlic.

Step 5

On each tray, drizzle 1 tablespoon (15 ml) of olive oil, ¼ teaspoon (1.25ml) oregano, and salt and pepper to taste. Toss to coat.

Step 6

Place both trays in the oven on different racks and roast for 10 minutes. Then flip the trays and roast for 10 minutes more.

Step 7

Transfer the roasted vegetables to a large stock pot. Add vegetable broth and tomatoes paste. Simmer for 10 mins. Then blend with an emersion blender until smooth, with small chunks remaining. You can also do this in a blender.

Step 8

Ladle out soup into bowls, top with fresh basil and croutons.

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