Soups and creams are a great alternative to serve as dinner. They are light, nutritious, and easy to make. As if that were not enough, most they freeze wonderfully, being only necessary to defrost them and heat them over low heat to present them on the table.
This soup of roasted tomatoes and eggplant that today I propose fulfills everything said previously. It is one of the many varieties of vegetable soups that we can create with what we usually have in the fridge and one of the richest I must say. Do you want to try it? Turn on the oven.
Yes, for this recipe you have to turn on the oven. But if you prepare the necessary amount to freeze some servings and thus have a wild card to use on future occasions, you will not be lazy to do so even in the summer. The oven will also work for you and you will only need an additional 5 minutes to have it ready.
- 400-450 g. aubergine, diced
- 2 cups cherry tomatoes, halved
- 1 onion, coarsely chopped
- 3 cloves of garlic
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 cayenne pepper (optional)
- A pinch of salt
- 3 dried tomatoes
- Some mint leaves
- Toasted pine nuts, to decorate
- We preheat the oven to 220ºC and we cover the baking tray with parchment paper.
- We spread on the tray the aubergine, tomatoes, onion and garlic, so that they are not riddled.
- We drizzle with olive oil, sprinkle a pinch of salt and a little chopped chilli and bake 35-40 minutes, until the vegetables turn a golden color.
- After we crush the mixture along with the dried tomatoes and 4 or 5 cups of boiling water, depending on the texture we want to achieve.
- We serve the soup of roasted tomatoes and aubergine in bowls and garnish with chilli and pine nuts. We keep the rest in the freezer.