Name: Roasted Tomato and Eggplant Soup
Prep time: 15 min
Cook time: 1 h
Yield: 4 Serving(s)
Cuisine: Latin
Ingredients: 2, large ,tomatoes, cored, seed removed and cut into quarters; 1, ,eggplant, tem remove and cut lengthwise in half; 1/2, ,sweet onion, cut into large chunks; 4, cloves ,garlic, smashed; 3, Tbs ,olive oil; 1/2, tsp ,salt, adjusted to your taste; 1/8, tsp ,pepper, adjusted to your taste; 1, 28 ounce can ,peeled or diced tomatoes; 1, 12 ounce jar ,roasted red peppers; 1, handfull ,basil, chopped roughly; 1, cup ,chicken or vegetable broth; 1/4, tsp ,red pepper flakes; 1/2, cup ,light cream or half & half (optional); 1/4, cup ,cheddar cheese, optional

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Super easy

Fairly cheap

Prep

15m

Cook

1h

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Category:	Breakfast & Brunch
Seasons

Ingredients

For 4 Serving(s)

Roasted Tomato and Eggplant soup

2 large tomatoes, cored, seed removed and cut into quarters
1 eggplant, tem remove and cut lengthwise in half
1/2 sweet onion, cut into large chunks
4 cloves garlic, smashed
3 Tbs olive oil
1/2 tsp salt, adjusted to your taste
1/8 tsp pepper, adjusted to your taste
1 28 ounce can peeled or diced tomatoes
1 12 ounce jar roasted red peppers
1 handfull basil, chopped roughly
1 cup chicken or vegetable broth
1/4 tsp red pepper flakes
1/2 cup light cream or half & half (optional)
1/4 cup cheddar cheese, optional

Roasted Tomato and Eggplant Soup Directions

Preheat the oven to 400°
Lightly spray a cooking sheet with cooking spray and arrange the tomatoes, eggplants, and onion
To prevent the garlic from burning, place them inside the tomatoes.
Drizzle the vegetables with olive oil and season generously with salt and pepper.
Roast the vegetables for 30 to 40 minutes, or when the tomatoes begin to collapse and the eggplant starts to shrivel.
Remove from the oven and let the vegetables cool for 5 to 10 minutes.
In a large saucepan, combine the peeled and diced tomatoes, roasted red peppers, basil, broth, and red pepper flakes.
After the vegetables are cool, add them to the pan
Using an immersion blender, puree the vegetables to you desired consistency. )this also can be done in a blender then returned to the pan.)
Let the soup heat on a low setting and let it simmer for 10 to 15 minutes or until it's hot.
Stir in the cream and the cheese.
Serve with cheese sprinkled on top and with your favorite type of bread.