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Roasted Egg plant & Tomato Soup

Here is the perfect soup for a chilly afternoon or dinner.


  • 2 large egg plants, cut into chunks

  • 6 tomatoes, chopped

  • 130 ml (1/2 cup) olive oil

  • 40 ml sun-dried tomatoes, finely chopped

  • Salt and ground black pepper to taste.

  • 700ml about 2 & 1/2 cups vegetable stock

  • 2 garlic cloves, crushed

  • 1 medium chilli, seeded and finely chopped

  • 15ml (1tbsp) Dijon mustard

  • 45ml (2tbsp) fresh basil, finely chopped.


  • Preheat the oven to 180

  • Place the egg plant and tomatoes in an oven-proof tray, drizzle with 90ml (6 tbsp) of the olive oil and roast until the egg plant is cooked (about 30 min)

  • Put the egg plant, tomatoes (and their sauce) with 20ml of the olive oil, the sun-dried tomatoes and the seasoning in the food processor and blend until slightly chunky Remove and pout into a heavy-based pot.

  • Add the stock and cook over low heat for 5 min.

  • Blend the garlic, chili and mustard in a blender. With the blender still running, add the remaining olive oil in a slow stream until the mixture is thick and creamy.

  • Spoon the garlic mixture into the soup, stir well, garnish with the basil and serve while still hot.

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