Homemade Roasted Eggplant Soup

Name: Homemade Roasted Eggplant Soup Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Ingredients: 2 medium sized eggplants peeled diced and roasted in oven at 350 degrees until edges are browned with a little bit of olive oil.; 1 tablespoon of olive oil for stock pot; 1 onion diced; 3 stalks of celery diced; 4 carrots peeled and diced; 4 small zucchini peeled and diced; 2 cans of diced tomatoes; 4 cloves of fresh garlic; 1/2 tsp oregano; 1/2 tsp of ground thyme; 1 teaspoon of basil; 1 teaspoon of dried red pepper flakes ( less if you like less spicy); salt and pepper to taste

Minutes to Prepare: 30
Minutes to Cook: 45

Number of Servings: 10

Ingredients

2 medium sized eggplants, peeled, diced and roasted in oven at 350 degrees until edges are browned with a little bit of olive oil.1 tablespoon of olive oil for stock pot1 onion diced3 stalks of celery diced4 carrots peeled and diced4 small zucchini peeled and diced2 cans of diced tomatoes4 cloves of fresh garlic1/2 tsp oregano1/2 tsp of ground thyme1 teaspoon of basil1 teaspoon of dried red pepper flakes ( less if you like less spicy)salt and pepper to taste

Directions

saute diced onion, carrots, celery and garlic..add diced zucchini and cook 2 minutes more. Add both can's of diced tomatoes, a teaspoon of basil, a teaspoon of dried red pepper flakes, 1/2 teaspoon of oregano and a 1/2 teaspoon of ground thyme. Add the roasted eggplant and then the two cartons of vegetable broth (8 cups) and simmer for 45 minutes on low or until veggies are cooked through. Enjoy!

Serving Size: makes 10-12, 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MARYLYMAN.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 50.9
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 841.0 mg
Total Carbs: 11.4 g
Dietary Fiber: 2.6 g
Protein: 1.4 g

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