Roasted Eggplant and Tomato Pizza Soup
Prep time: 
Cook time: 
Total time: 
  • 2 cups water
  • 6 large tomatoes, cut into chunks
  • 3 garlic cloves, peeled
  • 1 eggplant, peeled and diced
  • olive oil, drizzle
  • 1 tbsp pizza seasoning
  • ½ cup milk
  • salt and pepper to taste
  1. Pre-heat oven to 400 degrees
  2. Add diced eggplant to a nonstick baking sheet, drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 15 minutes.
  3. While the eggplant roasts, add 2 cups of water, tomatoes, and garlic to a stock pot. Bring to a boil and then bring the temperature down to medium. Boil on a medium heat for 20 minutes.
  4. To a blender (Vitamix in this case) add the boiled tomatoes and liquid, roasted eggplant, milk, and pizza seasoning. Blend on high until smooth. Add salt and pepper to taste.
  5. Enjoy!
Recipe by Balancing Today at