Eggplant and Tomato Soup

This hearty and flavorful soup combines roasted eggplant and tomatoes with aromatic herbs and spices.

Ingredients - Serves 6

Preheat the oven to 400°F.
Place the diced eggplant and tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
Add the roasted eggplant and tomatoes to the pot. Stir in the dried basil, dried oregano, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld together.
Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes to allow the flavors to develop.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
Taste and adjust the seasoning if needed.
Serve the soup hot, garnished with fresh basil leaves.