Aubergine and Tomato soup

Adapted from Sweet Pixel Blog


For the soup:
- 6 big tomatoes
- 1 eggplant/aubergine of middle size
- 4 cloves of garlic
- olive oil
- 1 onion
- vegetable broth
- handful of basil leaves
- salt

For the croutons:
- 2 slice of bread
- 20g/1oz parmesan cheese
- olive oil
- thyme

Preheat the oven to 200C/400F.
Cut the aubergine in lengthwise and make with a kitchen knife crosses on the tomatoes (only little ones).
Place the vegetables on the baking sheet and add cloves of garlic. Sprinkle with olive oil and bake for 35 minutes.

In a saucepan fry the onion and add the baked vegetable.
Squeeze the vegetable with the wooden spoon a little bit and then add vegetable broth and basil leaves. Stir and cook about 40 minutes.

Slice the slices of bread and put them on the baking sheet, add thyme and grated parmesan cheese, sprinkle with olive oil and bake in the oven preheated to 180C/350F about 15 minutes.

At the end take the hand blender and mix it until it is smooth and without vegetable pieces.
Serve with the croutons and basil leaves.

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