Hey guys–long time no see! I have to admit, I’m coming back a little later than expected…the holidays were a bit hectic and I wanted to give myself some time to actually get the things on my to-do list done. Don’t worry, most of them are still incomplete. Whoops.
And then there was Hercules. You know, that cute little Disney-esque snowstorm pounding the East Coast. If you’re anywhere that gets snow, you feel my pain, and if you’re somewhere blissful like California, then you’re probably super sick of all the snowy Instagram shots you’re seeing. This weather has been pretty miserable, and I’ve been doing all I possibly can to avoid going outside at all costs (I even turned down shopping. I know.). The two things making life increasingly better? My new Friday Night Lights addiction (Tim Riggins. Matt Saracen. Coach Taylor. GAH!) and this delicious roasted soup. It’s flavorful and easy to make–plus, totally vegan!
- One medium eggplant, chopped into cubes with skin removed
- About 25-30 cherry tomatoes, cut in half (get ’em on the vine if you can!)
- 3 cloves garlic, minced
- 1/2 spanish onion, chopped fine
- 2 cups water
- 2 cups almond milk
- extra virgin olive oil
- salt and pepper, to taste
Preheat your oven to 325–when you’re roasting veggies, you want to go low and slow to pack in as much flavor into the soup as possible. Spread your diced tomatoes and eggplant onto a baking sheet and toss with olive oil (Enough to coat them, but know that eggplant is like a SPONGE and will soak it up instantly, so don’t keep pouring or your soup will end up being a greasy mess. I’d say about 3-4 tablespoons.). Sprinkle salt and pepper and roast in the oven for about an hour (tossing occasionally) until they look a little something like this…
In the meantime, add your onions, garlic and olive oil to a sauce pan on the stove and sauté them until they’re translucent and fragrant. Add the roasted eggplant and tomatoes, as well as two cups of water and two cups of almond milk. At this point, you’re going to want to blend the soup–puree it, really. We just got this immersion blender for ourselves for Christmas (best present ever), so it was super easy to keep the soup in the pan, blend it until thick and smooth and then keep heating it. If you don’t have a similar contraption, you’ll need to pour the contents of the soup into a blender, blend until smooth, then return to the pan.
Cook on low for another 10-ish minutes, then serve with fresh bread. After going through the whole photography process for the soup, I had a genius idea of putting little dollops of goat cheese on top of this guy, which is delicious. But it was too dark to photograph. Because you know, it’s winter and the sun goes down at 4 p.m. WILL THIS EVER END?!