Roasted Eggplant and Tomato Soup

In this simple dish, roasted eggplant and fresh tomatoes come together for a creamy and flavorful soup that is irresistible.

With the recent drop in temperatures here in south Texas I feel a little less crazy for posting a soup recipe in April. However, in my defense I recently had oral surgery, so I am on a liquid/soft food only diet for the next month. #InsertSadFace As a result, this has provided me with the perfect opportunity to create some new delicious soup recipes as well as try some new soup recipes I have saved. Yesterday, I decided to try to create my own version of roasted eggplant and tomato soup which turned out way better than I expected. I have never had eggplant in a soup before, so I was unsure what to expect but it was surprisingly delicious and it gave the soup a wonderful roasted flavor. In all honesty, this soup is very tasty and so easy to make, you should definitely give it a try!

Ingredients:

• 1 Medium Eggplant

• 4 Tomatoes

• Half of a Yellow Onion

• 6 Cloves of Garlic

• 4 Tbsp Olive Oil

• 4 Tsp Salt

• 1 Tsp Pepper

• 6 Cups of Chicken Broth

• ½ Cup of Heavy Whipping Cream

• 1 Tsp Oregano

• 1 Tsp Basil

• Optional Garnishes: Crumbled Goat Cheese, Sour Cream

Directions:

Preheat the oven to 425 degrees. Dice the eggplant and tomatoes into small cubes. Roughly chop the onion and peel the garlic cloves.

Put all the vegetables in a large mixing bowl and toss with olive oil, salt and pepper until they are evenly coated.

Line two baking sheets with parchment paper and divide the vegetables between the two baking sheets.

Transfer baking sheets to the preheated oven and bake for 25 minutes. Remove from the oven and set aside to cool.

Once the vegetables have cooled down use a spatula to transfer them to a blender. Add 1 cup of chicken broth and blend until smooth.

Pour pureed vegetables into a large saucepan and add remaining chicken broth, oregano and basil and bring to a boil. Reduce heat to a simmer and stir in cream. If needed season with salt and pepper, to taste.

Ladle into bowls. Sprinkle with goat cheese or add a dollop of sour cream and enjoy!

XOXO,

South Texas Blonde