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Close up shot of Tomato soup in bowl with Croutons

Roasted Tomato and Eggplant Soup


  • Author: Beth Le Manach
  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 servings
  • Category: Soup
  • Cuisine: American

Description

Roasted Tomato and Eggplant Soup perfect for a weeknight meal! Tastes like a bite of summer in the middle of winter. Includes video demo too!


Ingredients

  • 1 eggplant, cut into 1 inch chunks
  • 6 Roma tomatoes, sliced in half lengthways
  • 2 garlic cloves, sliced thinly
  • 2 tbsp (30 ml) olive oil
  • ½ tsp (2.5 ml) dried oregano, separated
  • salt and pepper to taste
  • 32 oz (960 ml) of vegetable broth
  • 1 tbsp (15 ml) tomato paste
  • 2 tbsp (30 ml) fresh basil
  • For Croutons:
  • 2 cups (480 ml) 1 inch bread cubes from a baguette
  • 1 tbsp (15 ml) olive oil
  • 1 clove of garlic
  • salt and pepper to taste
  • ¼ (1.25 ml) tsp Herbs de Provence

Instructions

  1. Preheat oven to 375F (190C).
  2. In a medium bowl toss bread cubes with olive oil, garlic, salt and pepper and Herbs de Provence. Transfer to a baking tray, spreading out cubes to a single layer and bake for 15 minutes or until golden brown and fragrant. Set aside until ready to use.
  3. Preheat oven to 425F (218C).
  4. Prepare 2 rimmed-lined baking sheets. On one sheet place the eggplant and the other place the tomatoes and garlic.
  5. On each tray, drizzle 1 tbsp (15 ml) of olive oil, ¼ tsp (1.25ml) oregano, and salt and pepper to taste. Toss to coat.
  6. Place both trays in the oven on different racks and roast for 10 minutes. Then flip the trays and roast for 10 minutes more.
  7. Transfer the roasted vegetables to a large stock pot. Add vegetable broth and tomatoes paste. Simmer for 10 mins. Then blend with an emersion blender until smooth, with small chunks remaining. You can also do this in a blender.
  8. Ladle out soup into bowls, top with fresh basil and croutons.