As promised, here is tonight's second post. I am in love with this soup. Roasting the tomatoes and eggplant really brings out the flavor.
Roasted Eggplant and Tomato Soup
(Slightly adapted from Campbell's Kitchen)
1 Medium Eggplant, peeled and diced
4 Roma Tomatoes, sliced
2 Cloves of Garlic
4 Cups Chicken or Vegetable Broth (I used chicken because its what I had on hand)
1 Tablespoon Fresh Basil
1/2 Cup Shredded Pepperjack Cheese
1. Preheat oven to 425 degrees. Arrange eggplant, tomatoes, and garlic cloves on a baking sheet covered in foil. Drizzle with olive oil. Season with salt and pepper.
2. Roast for 25 minutes or until the vegetables are lightly browned.
3. Place vegetables, 1 cup of the broth, and 1/4 cup cheese in blender. Pulse until mixture is smooth.4. Transfer to a large saucepan, heat to boil. Reduce heat to low and add basil. Cook for an additional 5 minutes. Serve and enjoy!