Roasted eggplant, onion, and tomato soup

Roasted eggplant, onion, and tomato soup Recipe

By sriram
Published: December 9, 2011

• Yield: 4 Servings
• Prep: 5 mins
• Cook: 60 mins
• Ready In: 1 hr 5 mins

Inspired by one of our favorite vegetables: eggplant!  This recipe is very easy, quick, healthy, and very tasty. What else could …

Ingredients

• 1 large Italian Eggplant
• 2 small onions
• 2 small tomatoes
• 3 garlic cloves
• 2 cups vegetable broth
• salt to taste
• pepper to taste
• Italian seasoning to taste
• 2 tablespoons skim milk optional
• 2 tablespoons heavy cream optional
• 1 tablespoon blue cheese optional

Instructions

1. Pre-heat oven to 350 degrees
2. Cut the onions, tomatoes and the eggplant (length-wise) in half
3. Lightly spray them with olive oil and bake for an hour

4. Remove from oven, and scoop out the eggplant meat (you can throw away all the skin)
5. Put a few drops of oil in a non-stick dish, and lightly sauté the onions, tomatoes, garlic, and eggplant meat with desired seasoning (salt, pepper, fresh sage, basil, oregano, etc) for ~5-10 minutes
6. Add the vegetable broth and let it cook for a minute or 2. Then put this entire mixture in a blender and blend to whatever consistency you like. (optionally, you can add or substitute part of the vegetable broth with a 0.5 to 1 cup of skim milk to give it a ‘creamier’ taste)
7. Serve with a garnish of blue cheese and/or heavy cream

• Cuisine: Italian
• Course: Entrée
• Skill Level: Beginner