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Tomato & Roasted Eggplant Soup
From Statesboro Market2Go
<p>This creamy vegan soup is great for a rainy night or chilly day! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: mayihavethatrecipe.com (Entered by Ariana Giddens)
Serves: 10 cups
Vegan!
Ingredients
2 medium sized
Eggplants (peeled and cubed)
4 tablespoons
Olive oil (divided)
3/4 teaspoons
Salt
12 ounces
Tomato paste
2 cloves
Garlic (minced or grated)
28 ounces
Canned crushed tomatoes
OR try using fresh tomatoes
5 cups
Water
1 cup
Chopped fresh basil
1/8 teaspoon
Pepper
Step by Step Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Spread the eggplant cubes in an even layer across the baking sheet.
- Drizzle the eggplant with 2 tablespoons of olive oil and season it with 1/8 to 1/4 teaspoon of salt and bake them for 20 to 22 minutes.
- Heat the remaining olive oil in a soup pot, then add the tomato paste and garlic. Cook for 3 to 4 minutes on high heat, then add the crushed tomatoes, water, eggplant, basil, remaining salt, and some pepper to taste.
- Cover the pot, bring it to a boil, then let the mixture simmer for 30 minutes.
- Let the soup cool slightly, then blend it smooth with a hand blender or with a stand blender.