Roasted Tomato and Eggplant Soup Recipe - Forks Over Knives

Ingredients

• 1 medium eggplant (1 lb.), sliced into ¾-inch rounds
• 1 lb. roma tomatoes, halved
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 32-oz. package low-sodium vegetable broth
• 1 teaspoon chopped fresh thyme
• 1 dash ground cayenne pepper
• ⅓ cup raw cashews, soaked
• ⅓ cup unsweetened, unflavored plant-based milk
• 1 14.5-oz. can no-salt-added fire roasted diced tomatoes
• ¼ cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• Sea salt and freshly ground black pepper, to taste
• 4 cups cooked wheat berries