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Roasted Eggplant and Tomato Soup


September 29, 2012 by Emily

  I may have gone a bit overboard at the farmers market. But when presented with a rainbow of heirloom tomatoes and perfect aubergine eggplants, I just can’t say no. My eyes may have been bigger than my stomach, and my refrigerator. After an enormous pan of eggplant parmesan, I was still left with two large eggplants and a basket full of tomatoes… what’s a girl to do except make a bowl of hearty and creamy soup?!

What you’ll need:

-2 large eggplants

-6 tomatoes

-1 large white onion

-3 tbsp olive oil

-2 tsp salt

-1 tbsp fresh basil or 1 tsp dried

-2 cloves garlic, crushed

-2 cups vegetable broth

-1/3 cup nutritional yeast*

-pepper to taste



Turn on your ovens broiler

Rough chop the eggplant, tomatoes and onion. Toss with the olive oil and salt in a non-reactive baking dish (I use a 9x13in glass dish) and place under the broiler.

Roast the vegetables until they are tender and browned, approximately 30 minutes, turning every few minutes to ensure that “browned” does not become “burned”.

Scoop the vegetables from the pan and take them for a spin in a food processor, nows the time to add the garlic, parmesan cheese and vegetables both, then puree until the mixture has become as smooth as you like. Season with salt and pepper to taste.

This makes 4 big servings of soup, which I pack up for work lunches in pint mason jars with croutons. I’ll be the envy of the break room!



*Nutritional yeast is an inactive form of yeast that can be found in the bulk sections of organic and health-food stores, it adds a unique nutty/salty/”cheesy” flavor and is a good vegetarian source of vitamin B12!!

Never fear if you don’t have this, or don’t want to buy it, you can use parmesan cheese instead!




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