Roasted Tomato-Eggplant Soup Recipe (with Video)

Washing and Preparing the Vegetables
1. Wash tomatoes and eggplant.
2. Pinch the eggplant with a knife a few times.
3. Chop the tip of the garlic head off.
4. Peel the onion and roughly chop it.
Preparing for Roasting
1. On a lined baking tray, arrange tomatoes, eggplant, onion and garlic.
2. Drizzle olive oil over the vegetables, sprinkle with salt and pepper, and toss to coat.
Roasting the Vegetables
1. Roast in the oven at 395 degrees F for about 1 hour or until the eggplant is cooked through and soft.
2. Remove the garlic and the onion after about 20–25 minutes.
3. Let it cool for a bit.
Blending the Roasted Vegetables
1. In a blender, combine the roasted veggies.
2. Squeeze the garlic out of its skin.
3. Blend until smooth.
4. Add water or veggie stock as needed to reach your desired consistency.
5. Optionally, add in fresh basil.
Garnishing and Serving
1. Garnish with more basil, cracked pepper, and basil oil, and enjoy with your favorite bread.