Roasted Eggplant Soup
Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable nutrients like potassium and vitamin C.
Ingredients
Serves: 4 Time: 1 hour
Roasted Eggplant Soup
- 1 large eggplant, sliced & salted
- 8 oz. cherry tomatoes
- 1/2 yellow onion, chopped
- 4 garlic cloves, peeled
- 2-4 cups vegetable broth
- 1 Tbs olive oil
- Salt
- 2 tsp Italian seasoning
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- Optional topping: parmesan or shredded mozzarella (vegan or non)
Directions
- Begin by chopping your eggplant into medium sliced, about 1 inch thick.
- Lay the eggplant out on a baking sheet and sprinkle it generously with salt. Allow them to rest for about 20-30 minutes.
- Rinse the eggplant in a colander after it has salted. Preheat the oven to 400ºF
- Add the eggplant, garlic, onion, and tomatoes to a bowl.
- Toss the vegetables in olive oil and seasonings.
- Transfer the vegetables to a baking pan and roast for about 30 minutes or until lightly roasted.
- After the vegetables have roasted, transfer to a pot and blend with an immersion blender or use a food processor or blender, gradually adding vegetable broth until the soup has reached your desired thickness.
- Once blended, taste and adjust the seasoning to your liking.
- Serve with optional toppings or some toasted bread and enjoy!
Nutrition Information
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