Ingredients:
- 6 ripe tomatoes, roughly chopped
- 1 medium-sized eggplant, diced
- 4 cups vegetable broth
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1/3 cup fresh basil leaves, plus extra for garnish
- 3 tablespoons Premium Extra Virgin Olive Oil, plus more for drizzling
- 1 teaspoon sugar (optional)
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- 1 teaspoon red chili flakes (optional for added heat)
Instructions:
- Preheat your oven to 425°F (220°C). Spread the diced eggplant on a baking sheet, drizzle with 2 tablespoons of EVOO, and season with salt and pepper. Toss to coat evenly and roast in the oven for about 20-25 minutes or until the eggplant is golden and tender. Remove and set aside.
- In a large pot, heat 1 tablespoon of EVOO over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
- Add the chopped tomatoes to the pot, stir well, and let them cook down for about 5-7 minutes. If you like, you can add sugar at this point to balance the acidity of the tomatoes. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes.
- Using an immersion blender (or transferring to a countertop blender), blend the soup until it reaches a smooth consistency. If using a countertop blender, ensure the soup is cool enough to handle and always be cautious of steam.
- Return the blended soup to the pot (if you used a countertop blender). Let the soup simmer for another 5-7 minutes. Season with salt, pepper, and red chili flakes (if using).
- Ladle the soup into bowls, Garnish with the roasted eggplant pieces, fresh basil leaves, and heavy cream or coconut milk if using.