Beth's Vegan Roasted Tomato and Eggplant Soup Recipe | ENTERTAINING WITH BETH

Recipes / American Recipes
 13 Jan 2018   
Learn how to make my Roasted Tomato and Eggplant vegan soup recipe perfect for winter time! It's quick and easy and great for a weeknight meal. Or make a big batch of it on Sunday night to meal prep throughout the week! I love this soup recipe with the freshness of the basil and garlicky croutons, it's like a bite of summer in the middle of winter! Enjoy! SUBSCRIBE for more great recipes! SUBSCRIBE to my gardening channel! VISIT MY WEBSITE FOR PRINTABLE RECIPES: PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press Citrus Zester Lodge Cast-Iron Skillet Small Glass Prep Bowls John Boos Cutting Boards KitchenAid Mixer Cuisinart Food Processor Vitamix Blender All-Clad Pots and Pans Le Creuset 5 qt Dutch Oven All Clad Grill Pan Pyrex Measuring Cups All Clad Waffle Iron ****SIGN UP FOR MY SUBSCRIPTION BOX*** LOOKING FOR AN IMMERSION BLENDER? FIND IT IN MY AMAZON SHOP! (These links go to amazon where I am an affiliate partner) SIGN UP FOR MY NEWSLETTER! WATCH MORE GREAT SOUP RECIPES! French Onion Soup Rosemary, Potato and Leek Soup Butternut Squash Soup Minestrone Soup BETH'S ROASTED EGGPLANT AND TOMATO SOUP RECIPE Serves 4-6 INGREDIENTS: 1 eggplant, cut into 1 inch chunks 6 Roma tomatoes, sliced in half lengthways 2 garlic cloves, sliced thinly 2 tbsp (30 ml) olive oil ½ tsp (2.5 ml) dried oregano, separated salt and pepper to taste 32 oz (960 ml) of vegetable broth 1 tbsp (15 ml) tomato paste 2 tbsp (30 ml) fresh basil For Croutons: 2 cups (480 ml) 1 inch bread cubes from a baguette 1 tbsp (15 ml) olive oil 1 clove of garlic salt and pepper to taste ¼ (1.25 ml) tsp Herbs de Provence METHOD: Preheat oven to 375F (190C). In a medium bowl toss bread cubes with olive oil, garlic, salt and pepper and Herbs de Provence. Transfer to a baking tray, spreading out cubes to a single layer and bake for 15 minutes or until golden brown and fragrant. Set aside until ready to use. Preheat oven to 425F (218C). Prepare 2 rimmed-lined baking sheets. On one sheet place the eggplant and the other place the tomatoes and garlic. On each tray, drizzle 1 tbsp (15 ml) of olive oil, ¼ tsp (1.25ml) oregano, and salt and pepper to taste. Toss to coat. Place both trays in the oven on different racks and roast for 10 minutes. Then flip the trays and roast for 10 minutes more. Transfer the roasted vegetables to a large stock pot. Add vegetable broth and tomatoes paste. Simmer for 10 mins. Then blend with an emersion blender until smooth, with small chunks remaining. You can also do this in a blender. Ladle out soup into bowls, top with fresh basil and croutons. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


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