A rich and flavorful roasted tomato eggplant soup that combines the smoky sweetness of roasted vegetables with comforting warmth. Perfect for a cozy meal.
4 medium tomatoes, halved
1 large eggplant (about 1 pound), cut into 1-inch cubes
1 medium yellow onion, peeled and quartered
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
3 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon sugar
Fresh basil leaves, for garnish (optional)
Preheat the oven to 425°F (220°C).
Place the halved tomatoes, eggplant cubes, quartered onion, and garlic cloves on a large baking sheet.
Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, and dried thyme. Toss to coat evenly.
Roast the vegetables in the preheated oven for 30-35 minutes, turning halfway through, until they are tender and slightly caramelized.
Remove the vegetables from the oven and allow to cool slightly.
Transfer the roasted vegetables to a large pot. Add the vegetable broth, tomato paste, and sugar.
Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes to blend the flavors.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve warm.