Roasted tomato and eggplant soup

Roasted Tomato and Eggplant Soup: A Delicious and Nutritious Meal
Looking for a hearty and healthy soup recipe that's easy to make and packed with flavor? Look no further than this delicious roasted tomato and eggplant soup! This dish is perfect for a cozy night in or as a starter for a dinner party.

Ingredients (serves 4):

- 4 large tomatoes, halved
- 1 large eggplant, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish

Cooking Tips:

- Use ripe tomatoes for the best flavor.
- Roast the vegetables until they are caramelized and tender.
- Blend the soup until it is smooth and creamy.

Instructions:

1. Preheat the oven to 400°F.
2. Place the tomatoes and eggplant on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the vegetables for 30-40 minutes, or until they are tender and caramelized.
4. In a large pot, sauté the onion and garlic in olive oil until they are soft and fragrant.
5. Add the roasted vegetables and vegetable broth to the pot and bring to a boil.
6. Reduce the heat and simmer for 10-15 minutes.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
8. Serve hot with fresh basil leaves for garnish.
Appearance and Taste:
This roasted tomato and eggplant soup is a beautiful deep red color with a creamy texture. The roasted vegetables give it a rich, smoky flavor that is balanced by the sweetness of the tomatoes. The soup is hearty and filling, making it the perfect meal for a chilly evening.
Type of Dish: Soup
Main Ingredients: Tomatoes, Eggplant, Vegetable Broth