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.
Ingredients
- 2 Onions
- 2 Tomato’s
- 2 Garlic Gloves
- 2 Large Eggplants
- Olive Oil
- 1 Quart Broth
- 1 Cup Cheese <— Learn to Make Cheese at Home
- 1 Can Black Beans
Favorite Immersion Blender from Amazon check it out
Directions
- Preheat oven to 425 Degrees F
- 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.
- 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.
- Once baked you can remove all the vegetables and juice and place into a large stock pot.
- Add in a quart of broth and bring to a boil, reduce to a simmer for 15 minutes.
- Using your immersion blender puree until nice and smooth.
- Add in 1 can of black beans (or bean of your choice) and 1 cup cheese.
Serve!
