Roasted Tomato and Eggplant Soup



- 500g / 6 tomatoes

- 500g / 2 eggplants

- 3 cloves of garlic

- 1tbsp light olive oil

- 1/2tsp Italian herb seasoning

- 1tbsp tomato puree

- 600ml vegetable stock

- pinch of ground black pepper

(1) Preheat oven to 220c. Line two rimmed baking tray with silicone mat or baking paper.

(2) Half tomatoes and chop eggplant into cubes of similar sizes.

(3) Toss tomatoes together with crushed garlic with 1/2tbsp oil and 1/4tsp herb. Spread them out onto one tray. Toss eggplant with remaining oil and herb. Spread them out onto another tray.

(4) Place both trays in the oven on different racks and roast for 10 minutes. Then flip the trays and roast for another 10 minutes.

(5) Transfer the roasted vegetables to a stock pot. Add vegetable stock and tomato puree. Cook uncovered on low for 10 mins. Season with black pepper. Then blend with an emersion blender until smooth.

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