This roasted eggplant and tomato soup is not only deliciously comforting but also incredibly nutritious. The balance of fresh vegetables and herbs brings out a rich, earthy flavor perfect for chilly evenings. It's a surefire way to enjoy a healthy, satisfying meal that's easy to prepare and bursting with vibrant flavors. Serve it up with a fresh parsley garnish and a dollop of yogurt for an extra touch of creaminess, if desired.
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- 1 large eggplant
- 4 medium tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 1/2 cup plain yogurt (optional for serving)
Instructions
- Preheat oven to 400°F (200°C).
- Cut eggplant and tomatoes into chunks and place on a baking sheet.
- Drizzle with 1 tablespoon olive oil and roast for 25-30 minutes, until tender and slightly charred.
- In a large pot, heat the remaining olive oil over medium heat.
- Add garlic and onion; sauté until golden and fragrant, about 5 minutes.
- Add roasted eggplant and tomatoes to the pot along with vegetable broth, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh parsley and a dollop of yogurt if desired.
Nutrition
Serving: 100g | Calories: 120kcal | Carbohydrates: 18g | Protéines: 4g | Fat: 5g | Sucre: 10g