Roasted Eggplant Soup

This easy Roasted Eggplant Soup is delicious and has a creamy texture thanks to the immersion blender.  I then add in Black Beans to give it some texture within the soup, plus added protein benefits.

Easily “Roast” the vegetables in the oven, place in a pot, boil and you got yourself a delicious nutritious comforting soup. See the full instructions below and enjoy this homemade Roasted Eggplant Soup.

Eggplant

Ingredients

 

Favorite Immersion Blender from Amazon check it out

Directions

  1. Preheat oven to 425 Degrees F
  2. Cut the vegetables (onions, tomatoes, garlic, eggplant) into large sections approx. 3 inches or so and place on a large baking sheet. Pour liberally olive oil.
  3. Place in oven and bake for 20-30 minutes depending on how large your pieces were and how roasted you would like it to be.
  4. Once baked you can remove all the vegetables and juice and place into a large stock pot.
  5. Add in a quart of broth and bring to a boil, reduce to a simmer for 15 minutes.
  6. Using your immersion blender puree until nice and smooth.
  7. Add in 1 can of black beans (or bean of your choice) and 1 cup cheese.

Serve!

Roasted Veggies for Eggplant Soup

 

roasted eggplant soup

 

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