Eggplant Tomato Soup with Fresh Basil
Ingredients
- To Roast Eggplant
- 1 large eggplant, diced into cubes
- 2 tbsp olive oil
- Salt u0026 pepper
- Soup Base
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced (optional but adds sweetness)
- 4 medium ripe tomatoes, chopped (or 1 can crushed tomatoes, 400g)
- 4 cups vegetable broth
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- ½ cup packed fresh basil leaves, chopped
- Salt u0026 pepper to taste
- Optional garnish: Parmesan, extra basil, drizzle of olive oil
Instructions
- Roast Eggplant : Heat oven to 400°F (200°C). Toss eggplant cubes with olive oil, salt, pepper. Roast 20–25 minutes until golden and soft.
- Sauté Aromatics : In a soup pot, heat 1 tbsp olive oil. Sauté onion and bell pepper 5–7 minutes until softened. Add garlic and cook 1 minute more.
- Add Tomatoes u0026 Broth : Stir in chopped tomatoes, broth, oregano, and chili flakes. Bring to a simmer.
- Add Roasted Eggplant : Add roasted eggplant to pot and simmer gently for 15 minutes.
- Blend to Desired Texture : Use an immersion blender: Blend a little for chunky texture Blend fully for creamy silky finish
- Finish with Basil : Stir in fresh basil just before serving. Adjust salt u0026 pepper to taste.