Soup Week: Roasted Eggplant and Tomato Soup

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)

Ingredients:

1 Medium Eggplant, peeled and diced

4 Roma Tomatoes, sliced

2 Cloves of Garlic

Olive Oil

Salt

Pepper

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

Directions:

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!