Creamy Eggplant Tomato Soup
Creamy Eggplant Tomato Soup的做法说明
Original site: http://makingthymeforhealth.com/creamy-eggplant-tomato-soup/
Serving: 4
Creamy Eggplant Tomato Soup的食材和调料
| eggplant, diced into 1” cubes | 1 medium |
| tomatoes, cored and diced | 5 large |
| Yellow onion, roughly chopped | 1 |
| Garlic | 3 cloves |
| Olive oil | 1 tsp |
| raw cashews, soaked overnight | 1/2 cup |
| vegetable broth | 1 1/2 cup |
| Dried oregano | 1 tsp |
| Dried basil | 1 tsp |
Creamy Eggplant Tomato Soup的做法与步骤
- 第1步.
Preheat the oven to 400°F and then line two baking sheets with parchment paper.
- 第2步.
Divide the eggplant, tomatoes, onion, and garlic among the baking sheets then pour olive oil and sprinkle with salt & pepper. Use a spoon to stir the vegetables until they are evenly coated in oil. Transfer the baking sheets to the preheated oven and bake for 20 minutes, or until the eggplant is very tender. Remove from the oven and set aside to cool.
- 第3步.
Once the vegetables have cooled down, transfer them to a blender. Drain the cashews then add them to the blender as well along with the vegetable broth and herbs. Blend on high until smooth.
- 第4步.
Reheat the soup on the stove top before serving. Garnish with chopped cashews and fresh herbs and enjoy!
