Roasted Eggplant Soup
Easy Fall Recipe
Gather the ingredients
– 1 large tomato or 2 medium – 1 large Italian eggplant – 1 large bell pepper red, yellow or orange – 5 garlic cloves – 1 TB olive oil – 2 cups vegetable stock – ½ cup half and half cream or more stock for vegan version – 2 teaspoon smoked paprika – ½ teaspoon salt – ½ teaspoon garlic powder – ½ teaspoon cayenne pepper optional – Crackers for serving – Parsley or cilantro for serving
reheat oven to 400F. Prepare the vegetables by slicing them in half lengthwise. Remove the stems from tomato and eggplant. Remove the seeds and white ribs from inside the pepper.
Place all the vegetables in a roasting pan in one layer, cut side up, and scatter the garlic in between the vegetables. Pour the olive oil over the vegetables and lightly rub all over.
Roast the veggies in the oven for 1 hour and 20 minutes, flipping them halfway.
Once the vegetables are cooked, roughly chop them and place them in a blender with the stock. Blend until smooth.
Pour the soup into a pot and warm gently. Add the cream and spices, and mix. Serve with crackers and cilantro or parlsey.