Italian

Homemade Roasted Eggplant Soup is for Soup.

Homemade Roasted Eggplant Soup takes 30 minutes to prepare.

Homemade Roasted Eggplant Soup takes 45 minutes to cook.

Homemade Roasted Eggplant Soup makes 10 servings.

The ingredients for Homemade Roasted Eggplant Soup are:

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

Here is how you make Homemade Roasted Eggplant Soup:

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 servingsNumber of Servings: 10Recipe submitted by SparkPeople user MARYLYMAN.

The nutritional information for Homemade Roasted Eggplant Soup is:

• 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

Homemade Roasted Eggplant Soup is Italian cuisine.

The dietary needs meet for Homemade Roasted Eggplant Soup is Vegan