Eggplant and Tomato Soup
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Source: https://recipheon.com/en/recipes/soups/eggplant-and-tomato-soup
About this recipe
Eggplant and tomato soup is a vegetable broth soup with a simple onion and olive oil base. Eggplant becomes tender as it cooks and gives the broth a deeper, lightly creamy texture, while tomatoes add acidity and a fresh aroma. Olive oil rounds out the vegetables, and onion softens the overall flavor. This light, meatless tomato soup is a straightforward way to use eggplant.
Ingredients
Servings: 4
1 eggplant
400 g tomatoes
850 ml vegetable broth
1 onion
1 tablespoon olive oil
Steps
Dice the eggplant, chop the tomatoes, and finely chop the onion so the vegetables soften evenly in the soup.
Sauté the onion in the olive oil for 3–4 minutes, until softened.
Add the eggplant and tomatoes, pour in the broth, and cook for 15–20 minutes, until the eggplant is tender.
Serve when the eggplant is tender but still retains its shape.
Estimated nutrition
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