Beth’s Roasted Tomato and Eggplant Soup Recipe | ENTERTAINING WITH BETH


– Hey guys, welcome back to the channel. Happy New Year. I hope that everybody had
a fantastic holiday season. I know that I did. So I thought that we would kick things off with a really wonderful soup recipe. It’s my roasted eggplant and tomato soup with garlicky croutons. I love this recipe because
it’s so easy to put together and in the middle of winter it feels like a middle of summer. Let me show you how to put it together. So the first thing we’re
gonna do is prep the croutons. So for these croutons I really like to use a day old baguette. I find that they tend
to work best for this. So you can go ahead and cut your baguette into one inch cubes. You’re looking for about two cups. And you wanna pop them in a large bowl and then to that you’re gonna
add a tablespoon of olive oil, a clove of minced garlic, a little salt and pepper to taste, and then a quarter teaspoon
of Herbs de Provence. So if you the December
Entertainment Best Subscription Box, this is another way you can use those fabulous
Herbs de Provence. Then you just wanna toss this up until all that bread is coated with the oil and the seasoning. And then you’re gonna transfer it out onto a rimmed, lined cookie sheet, into a single layer. Then you’re gonna bake this
at 375 degrees Fahrenheit for just about 15 minutes, or until they start to turn
golden brown and fragrant. Then you can pull them out and allow them to just rest
there at room temperature. So now for the soup. We’re gonna take a whole eggplant and dice it into one inch cubes, and then you’re gonna
pop it on a sheet tray. And then you can set that aside. Then you’re gonna take a second tray and take some Roma tomatoes
that you’ve sliced in half and lay those on a single layer. And then to that you also
wanna add two cloves of garlic that you have just thinly sliced. This is the funny thing about garlic, if you mince it or chop it
and put it on a tray like this it’s gonna burn and not
have such great of a flavor. If you slice it, it’s gonna caramelize and
have a really sweet flavor. It’s all in the cutting. So just go ahead and thinly slice it and place it all on top of those tomatoes. (gentle, melodic music) Then each tray is going to get
one tablespoon of olive oil, salt and pepper, and a quarter teaspoon of dried oregano. So it’s a half a teaspoon total, but each tray will take about a quarter. And then you’re gonna put them in a 425 degree Fahrenheit oven, on different racks, for 10 minutes. And then after that’s up,
you’re gonna switch the racks and go for another 10 minutes. And then once they’re done,
you can pull them out, and then you wanna add these
vegetables to a large soup pot. And then to that you’re gonna add 32 ounces of your
favorite vegetable broth. This is another reason
why I like this soup is it’s completely vegan. So for any of my vegan
subscribers out there this is a good one for you. And then you’re also gonna add
a tablespoon of tomato paste. And then you can just sort of stir that up and let it simmer for about 10 minutes. And at this point I really like
to use an immersion blender, because I find that they’re easier than having to transfer
hot soup into a blender, and this is a great soup to do that because of the second reason
is I like it kind of chunky. Smooth, but little chunks. So an immersion blender will prevent you from blending it too much. But if you don’t have an immersion blender you certainly could use
a regular blender too. Then all you have to do
is check it for seasoning. You might wanna add a
little salt and pepper, but really those
vegetables are so seasoned with the salt and pepper we
added before we roasted them that you probably don’t
even need to add that. Top with a little fresh basil. And then you’re also gonna
top with your garlic croutons. And there you go. You’ve got a delicious soup that is perfect for the winter time. I hope you guys give it a try and let me know what you think. And I’ll see you back here next week when we are going to tackle some healthy breakfast smoothies. Until then, bye.

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