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:
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Heat olive oil in dutch oven on medium high heat. Add garlic and onion, sautee for a few minutes. Add jalapeno pepper.
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Add eggplant and peppers, saute for a few minutes.
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Add tomatoes, broth and seasonings. Stir until well mixed. Cook on medium heat for one hour. Mix together with immersion blender.