My Roasted Tomato & Eggplant Soup with Basil gets its lovely texture not from any heavy cream, but from the purée of roasted shallots and plum tomatoes. After you roast the vegetables, simply add a bit of homemade chicken or vegetable stock, purée, and season with salt and pepper to taste. The soup is very tasty even at this point, but for kicks, you add rounds of roasted eggplant and fresh basil for a pop of color and flavor.
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Roasted Tomato & Eggplant Soup with Basil
Ingredients:
- 6 plum tomatoes, halved
- 3 shallots, peeled and halved
- 1 small Japanese eggplant, cut into ½-inch rounds
- Extra virgin olive oil
- Salt & pepper
- Crushed red pepper flakes
- 4 cups chicken or vegetable stock
- Fresh basil leaves
Directions:
- Preheat the oven to 375 degrees. On a parchment-lined baking sheet, place the halved tomatoes, shallots, and sliced eggplant in a single layer. Drizzle with olive oil and season with salt, pepper and a touch of crushed red pepper. Roast for 30-35 minutes or until the vegetables are very tender.
- Transfer the roasted vegetables to a large saucepan. Add in the stock and purée with an immersion blender. Taste the soup and adjust the salt and pepper if needed. Heat the soup over medium-low heat until warmed through.
- Top each bowl of soup with a couple of the roasted eggplant slices and some fresh basil leaves.
Tagged: basil, chicken stock, eggplant, fresh basil, puree, roasted tomatoes, roasted vegetables, shallots, soup, tomato & eggplant soup, tomato soup, vegetable puree, vegetable stock, vegetarian
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