Roasted Tomato and Eggplant Soup
Prep
15m
Cook
1h
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
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.
Nutrition facts
Per Serving
| Kcal: | 396 kcal |
| Fibers (g): | 8.1g |
| Sodium (mg): | 259mg |
| Carbs: | 44.5g |
| Sugar (g): | 29.6g |
| Fat: | 19.3g |
| Saturated fat (g): | 6.3g |
| Cholesterol: | 51mg |
| Proteins: | 15.1g |
