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eggplant and tomato soup

eggplant and tomato soup
[category] Main Course, Soup
[published] October 29, 2021
[PREP] 15 minutes
[COOK] 45 minutes
[TOTAL] 1 hour
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Ingredients

  • 3 cups tomatoes
  • 2 cups eggplant
  • 1 yellow onion
  • 1/4 cup olive oil
  • pinch of salt and pepper
  • 2 tsp garlic
  • 1 tsp italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 6 oz can tomato paste
  • 2 cups vegetable broth or chicken broth
  • 1/2 cup fresh basil
  • 1 cup milk or coconut milk

Instructions

  1. Preheat the oven to 425. Cut the tomatoes, eggplant, and onion into 1 inch chunks. The eggplant does not have to be peeled. Transfer them all to a large oven safe baking dish. Drizzle with olive oil, and top with a pinch of salt and pepper. Bake for 35-45 minutes, until vegetables are soft.
  2. Transfer the vegetables to a blender, or to a large pot if you are using an immersion blender. Add garlic, italian seasoning, salt, onion powder, garlic powder, tomato paste, vegetable broth, and fresh basil. Blend until smooth.
  3. If you used a blender, transfer the liquid to a pot. Transfer the pot to a stove over medium low heat. When the soup starts to heat up, add the milk and stir until the milk is combined. Leave the stove on until the soup is heated to your desired temperature.
  4. Divide into bowls and enjoy!