Creamy Roasted Eggplant, Tomato and Almond Soup with Basil and Lemon
An original, comforting soup made with roasted eggplant and tomato, enriched with almonds for a silky texture and finished with fresh basil and a touch of lemon. It has deep, gently sweet roasted flavor, perfect for a light meal or a cozy dinner.
Ingredients
- 700 g eggplants (cut diced large)
- 500 g ripe tomatoes (cut en cuartos)
- 180 g yellow onion (in wedges)
- 15 g garlic (without pelar)
- 70 g almonds (unsalted)
- 900 ml vegetable broth (hot)
- 45 ml olive oil (divided)
- 4 g sweet paprika
- 2 g ground cumin
- 12 g fresh basil leaves (more extra for servir)
- 30 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the eggplants, tomatoes, onion, and garlic on a large baking tray. Add 2 tablespoons of the olive oil, the sweet paprika, ground cumin, salt, and black pepper, and toss well to coat the vegetables.
- 2
2. Roast the eggplants, tomatoes, onion, and garlic for 30 minutes at 220 °C / 425 °F, stirring once halfway through, until everything is tender and lightly browned at the edges.
- 3
3. While the vegetables roast, toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Set aside.
- 4
4. When the garlic is cool enough to handle, peel the roasted cloves. Transfer the eggplants, tomatoes, onion, roasted garlic, and toasted almonds to a large pot.
- 5
5. Add the hot vegetable broth and bring the mixture over medium heat to a gentle simmer. Cook for 8 minutes to let the flavors come together.
- 6
6. Add the fresh basil, lemon juice, and the remaining tablespoon of olive oil. Blend the soup with an immersion blender or upright blender until very smooth. If you want a slightly lighter texture, add the water and blend again.
- 7
7. Taste and adjust with more salt or black pepper if needed. Warm for 1 to 2 more minutes over low heat without boiling vigorously.
- 8
8. Serve the soup hot with extra basil leaves on top and, if desired, an additional drizzle of olive oil.
Chef tips
For an even silkier texture, partially peel the eggplants after roasting if the skin was very thick. You can also strain the soup after blending for a finer finish.
Substitutions
You can substitute the almonds with cashews if desired, or use sunflower seeds for a different profile. Basil can be replaced with fresh parsley, and vegetable broth can be swapped for water with a little extra salt.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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