Tuscan roasted Tomato & Eggplant Soup
Ingredients
- 2 lbs. ripe tomatoes Roma or heirloom, halved
- 1 medium eggplant cut into cubes
- 2 bell peppers red, yellow, or orange, seeded and chopped
- 1 small yellow onion quartered
- 6 garlic cloves peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- ¼ teaspoon crushed red pepper flakes optional
- 3 cups vegetable or chicken broth
- ¼ cup fresh basil leaves
- Optional for serving: extra virgin olive oil pesto sauce, ricotta, or crusty bread
Instructions
- Roast the vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, toss tomatoes, eggplant, bell peppers, onion, and garlic with olive oil, salt, pepper, and red pepper flakes.Roast for 35–40 minutes, until vegetables are soft and caramelized.
- Blend: Transfer roasted vegetables to a blender or use an emersion blender with 1 cup of broth. Blend until smooth (or leave slightly chunky for a rustic texture).
- Simmer: Pour into a pot, add the remaining 2 cups of broth, and bring to a simmer over medium heat for 10–15 minutes. Stir in fresh basil.
- Serve: Ladle into bowls. Finish with a drizzle of olive oil, pesto sauce or a spoonful of ricotta. Serve with warm, crusty bread.