Creamy Roasted Eggplant Tomato Soup

Step 1

In a small saucepan, add 2 cups of water and bring to a boil over medium high heat. Remove from heat, add the cashews and allow to soak for at least 30 minutes.

Step 2

Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats.

Step 3

Distribute the chopped eggplant, tomatoes, onion, and garlic among the baking sheets and spray with high heat oil. Transfer the baking sheets to the preheated oven and bake for 20-25 minutes, or until the eggplant is tender. Remove from the oven and set aside to cool.

Step 4

Once the roasted vegetables have cooled down, transfer them to a blender. Drain the soaked cashews then add them to the blender along with the vegetable broth, and herbs. Blend on high until smooth. Add 1 tablespoon white wine vinegar and blend. Taste test to see if you prefer to add more. Add salt & pepper to taste.

Step 5

In a large pot, add the blended soup. Warm over low heat until heated through. Serve and enjoy!