Homemade Roasted Eggplant Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Homemade Roasted Eggplant Soup calories by ingredient


Introduction

This is a Vegetarian/Vegan recipe and a chunky delicious soup that will fill you up! This is a Vegetarian/Vegan recipe and a chunky delicious soup that will fill you up!
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 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

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.