Roasted eggplant and tomatoes combine to create a flavorful, filling Paleo soup. Ideal for a hearty, comforting dinner.

Ingredients: 2 medium eggplants, cut into chunks. 1 pound tomatoes, halved. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 4 cups chicken or vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 400F 200C. Place the eggplant and tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 30-35 minutes until the vegetables are tender and slightly caramelized. In a large soup pot, saut the chopped onion and minced garlic in olive oil over medium heat until they become translucent. Add the roasted eggplant and tomatoes to the pot, along with the dried oregano and thyme. Cook for another 5 minutes. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the mixture to a blender in batches, then return it to the pot. Season the soup with additional salt and pepper to taste, if needed. Serve hot, garnished with fresh basil leaves. Enjoy your Paleo Roasted Eggplant and Tomato Soup!

Prep Time: 15 minutes

Cook Time: 50 minutes