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Kitchen Notebook

July 31, 2018

Roasted Tomato Eggplant Soup

50 Mins

Serves 2


  • 1 lb Roma Tomatoes, quartered
  • ½ Eggplant, peeled and cut into 1/4-inch slices
  • ¼  lb Carrots, peeled and cut into 3/4-inch pieces
  • 1/2 Onion, peeled and cut into 1/4-inch wedges
  • 5 Garlic Cloves
  • 1/4 cup Olive Oil
  • 3 cups Vegetable Broth
  • ½  cup Coconut Cream
  • ½ tsp Red Wine Vinegar
  • Sea Salt and freshly ground Black Pepper
  • Fresh basil leaves


Preheat oven to 400 degrees. Arrange tomatoes, eggplant, carrots, onion and garlic cloves in a single layer on two baking sheets. Drizzle olive oil evenly over vegetables; sprinkle with pepper and ¼  teaspoon salt. Roast in preheated oven until tender and lightly browned, about 40 minutes, rotating baking sheets halfway through.


Reserving a couple slices of eggplant for garnish, scrape the rest of the vegetables and cooking juices into a large Dutch oven. Stir in vegetable broth and coconut cream. Bring to a boil over medium-high. Remove from heat. Purée soup with an immersion blender or transfer to a blender and pulse. Stir in vinegar and season with salt and pepper, to taste. Divide between two bowls, top with eggplant pieces and torn basil.

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50 Mins Dinner Paleo Recipe Summer Veg

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