Creamy Roasted Eggplant and Tomato Soup - Vegetarian
The Rustic Eggplant and Tomato Bisque with Basil Pesto is a wonderful blend of roasted garden vegetables and fresh herbs, creating a harmonious and comforting dish. The creamy texture of the roasted eggplants and tomatoes, perfectly blended with the slight smokiness from paprika, offers a rich and velvety soup that is both satisfying and heartwarming.
Ingrédients
- 2 large eggplants
- 4 medium tomatoes
- 1 medium onion, chopped
- 4 cloves garlic
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh basil leaves
- 3 tablespoons pine nuts
- 1/4 cup parmesan cheese, grated
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Cut the eggplants and tomatoes in half. Place them along with the garlic cloves on a baking sheet and drizzle with 3 tablespoons of olive oil.
- Roast in the preheated oven for 35-40 minutes, until the vegetables are tender and slightly charred.
- In a large pot, heat the remaining olive oil over medium heat and sauté the chopped onion until it becomes translucent.
- Add the roasted vegetables (removing the garlic skins) to the pot, then pour in the vegetable broth.
- Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
- In a blender, puree the soup until smooth and return it to the pot. Stir in the coconut milk, smoked paprika, salt, and black pepper. Simmer for another 5 minutes.
- For the basil pesto, combine basil leaves, pine nuts, grated parmesan, and extra virgin olive oil in a food processor. Blend until smooth.
- Serve the soup hot, drizzled with basil pesto.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 20g | Protéines: 5g | Fat: 25g | Sucre: 10g
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