Roasted Tomato and Eggplant Soup | Fall Soup Recipe

Roasted tomato and eggplant soup is a warm and cozy fall recipe. This rich and full of flavor soup is made with oven roasted tomatoes, pepper, garlic, onion, and eggplant.
INGREDIENTS
2lb (1kg) Roma or plum tomatoes
1 pepper
1 medium yellow onion
5-6 garlic cloves, peeled
1 medium eggplant, cubed
1 teaspoon sugar
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh parsley (or cilantro)
Mozzarella or Parmesan cheese, for garnish
1-2 cups water or vegetarian broth, depending on how thick you want the soup 1/2 cup heavy cream for a creamy texture, optional
PREPARATION
1. Preheat the oven to 400°F/200°С.
2. Place tomatoes, garlic cloves, halves pepper and onion on the baking sheet.
3. In a separate baking dish, place cubed eggplant and drizzle with 2 tablespoons of olive oil. Generously season with salt and pepper.
4. Roast the vegetables in the oven for 40-45 minutes.
5. Remove the vegetables from the oven when done. Use your fingers or a fork to peel off the tomatoes and peppers skins (they should come off easily) and discard.
6. Place the roasted tomatoes, pepper, garlic, onion, chopped fresh parsley and all of the juices from the roasting pan in a blender or food processor and blend until smooth.
7. Pour the tomato pepper purée into a large pot. Stir in the roasted eggplant. Add 1 to 2 cups of water to thin, depending on how thick you want the soup. Heat to a simmer on medium.
8. Season with sugar (optional), balsamic vinegar, salt and pepper. Serve with fresh Parmesan or Mozzarella.
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[@alenaseuruk5903]

😋😋😋

[@fatimahzalghout8029]

Gonna try this ❤

[@fatimahzalghout8029]

I'm thinking about adding meat 😊