Roasted Garlic and Eggplant Soup Recipe

Indulge in the rich flavors of roasted garlic and eggplant in this comforting soup. Perfect for a cozy night in or as a starter for a dinner party, this soup is both healthy and delicious.

Ingredients

• 1 large eggplant, peeled and diced
• 1 head of garlic
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Preheat oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
2. Toss diced eggplant with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly browned.
3. In a large pot, sauté the chopped onion until translucent. Squeeze roasted garlic cloves into the pot and mix well.
4. Add the roasted eggplant, vegetable broth, and dried thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Blend the soup until smooth using an immersion blender or regular blender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

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