Roasted Eggplant Soup | Blue Flame Kitchen

Ingredients

• ​2 eggplants (about 1 lb each)
• 4 Roma tomatoes, cored and halved lengthwise
• 2 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tbsp grapeseed oil or canola oil
• 3 cups chopped onions
• 4 cloves garlic, finely chopped
• 6 cups no-salt-added vegetable broth or chicken broth
• 1 can (28 oz/796 mL) diced tomatoes
• 1 1/2 cups chopped drained roasted red peppers, patted dry
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh thyme
• 1 tbsp fresh lemon juice
• Salt and freshly ground pepper
• Freshly grated Parmesan cheese