Smoky Eggplant Tomato Soup

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Last week I had this amazing Tomato & Eggplant soup and just had to try to recreate it. Plus I had an eggplant sitting in my fridge! This soup is gluten & dairy free but does contain garlic and onion for those of you following a low FODMAP diet.

This has been my go to soup for lunch this week, it’s been perfect for these recent chilly days! I also love that it’s full of vitamin C from the tomatoes- just in time for cold season! I used Trader Joe’s new Chicken Bone Broth for an added immune system boost as well.

Ingredients:

2 tbsp olive oil

1 tsp minced garlic

1/2 white onion, diced

1 jalapeno, diced

1 medium eggplant, diced

5 small red peppers, diced (can use 3 large peppers)

1 can of fire roasted tomatoes

17oz box of Trader Joe’s Chicken Bone Broth

1 tbsp smoked paprika

1 tbsp paprika

2 tsp ancho chili powder

1 tsp dried basil

1 tsp dried thyme

1 tsp dried oregano

Directions:

  1. Heat olive oil in dutch oven on medium high heat. Add garlic and onion, sautee for a few minutes. Add jalapeno pepper.

  2. Add eggplant and peppers, saute for a few minutes.

  3. Add tomatoes, broth and seasonings. Stir until well mixed. Cook on medium heat for one hour. Mix together with immersion blender.

Elizabeth SmithComment