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

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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!

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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.

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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! http://bit.ly/BethsEntertaining.

Comments

Alec says:

I absolutely LOVE a good soup. This definitely looks like fits that criterion

Amy Ellis says:

I love all your soup recipes!!! I can't wait to try this one. I find eggplant is very filling, so this would be great to take to work.

usawilliams says:

Happy New Year Beth..

Ryan Wesley says:

I want to try this but with bacon instead of eggplant and a burger instead of the tomatoes. So a bacon cheeseburger basically. But this looks good too.

Jen Gossett says:

I can’t wait to make this!😊🍅👍 Also, I love your kind of short, wrist length, blue oven mitt shown really quickly when you’re rotating the veggies. Where can I find it to purchase?

Heather Smedley says:

Hi Beth….glad to see you back again. The soup looks delicious!

HellCat says:

Mmmm this is how I like my tomato soup too, the roasting really adds flavour. I do the same with peppers-zucchini soup. By roasting the peppers it adds sweetness, smokiness and enhances the aroma. So good!

Ashley Z says:

You look stunning as usual! And loooove the soup too💕

la la lucy says:

more veg stuff this is gr8

Ralitza Treneva says:

Looks delicious! Can't wait to try it!!!!

RuthieEleanor says:

Brilliant! Love it when you do vegan recipes!

Cillia Peters says:

Very good ! 🙂

candiceangeli says:

That looks delicious! Will definitely do this!

Aisha says:

thank you so much! It looks so good🤤 I am actually making it right now

Christina Ann Abraham says:

Happy New year! Wish nothing but the best for you and your family and everything you do. Could u share a recipe for cream of chicken or cream of celery?

Tawny T. Lovell says:

That's gorgeous and I bet it's so good. Thanks Beth.

ChezGra says:

This is an amazing summer recipe that you can make when tomates and eggplants are in abundance. Freeze it and enjoy in winter! Thanks

ChezGra says:

This is an amazing summer recipe that you can make when tomates and eggplants are in abundance. Freeze it and enjoy in winter! Thanks

Gretchen Gonzalez says:

Welcome back Beth! 😃 I was just coming to your channel to get your tomato recipe, and to my surprise this recipe! Doing it right now for lunch! 👏🏼😋

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