Sun-dried Tomato & Eggplant Soup Recipe

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Cook the Eggplant

Add the diced eggplant to the pot and cook for an additional 5-7 minutes, stirring occasionally, until the eggplant is softened.

Add Sun-Dried Tomatoes and Broth

Stir in the sun-dried tomatoes, vegetable broth, salt, black pepper, basil, and red pepper flakes. Bring the soup to a boil.

Simmer

Once boiling, reduce the heat and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.

Blend the Soup

Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.

Adjust Seasoning

Taste and adjust seasoning, adding more salt, pepper, or herbs as desired.