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Eggplant And Tomato Soup Recipe

Ingredients

How to make it

  • Preheat oven to 375F
  • 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.
  • Preheat oven to 425F
  • Prepare 2 rimmed-lined baking sheets. On one sheet place the eggplant and the other place the tomatoes and garlic.
  • On each tray, drizzle olive oil and seasoning to taste. Toss to coat.
  • Place both trays in the oven on different racks and roast for 10 minutes. Then flip the trays and roast for 10 minutes more.
  • 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.
  • Ladle out soup into bowls, top with fresh basil and croutons.

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The Cook

PromiscuousChristianLady Calgary, Canada

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