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Roasted Eggplant Garlic Soup |  Vegetable Day

This makes enough for many 1 cup servings. Also freezes well for next 2 veggie days.

Ingredients
Print
  • 1 large eggplant
  • 1 whole head garlic
  • 1 large red onion (chopped)
  • 1/2 tea thyme (dried)
  • 1/4 cup basil or 1/2 fresh chopped
  • 1 can whole Italian tomatoes (28 oz.)
  • 2 cups veggie stock
  • 2 cups water
  • salt & pepper
Directions
  • preheat oven to 375
  • slice eggplant into 1/4 inch rounds
  • sprinkle with salt and pepper
  • cut off top of garlic head
  • sprinkle with salt and pepper and a spritz of pam
  • wrap garlic in foil leaving top exposed
  • roast eggplant and foil wrapped garlic in a PAM-sprayed pan for 20 minutes, remove eggplant and continue roasting garlic 20 more minutes
  • chop eggplant into bite-size pieces
  • in a large PAM-sprayed soup pot, sauté onions and spices until soft
  • squeeze garlic into pot, add tomatoes, eggplant, stock and water
  • bring to boil & lower and simmer 20 minutes
  • puree in pot with Immersion blender or leave chunky (your choice)
  • correct seasonings
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