(Potluck Like'a Pro) Appetizer: Roasted Eggplant Tomato Soup

It has been an interesting year - almost too much so to really want to celebrate the end of it, but I argue making it through all of this is a green light to celebrate-- CELEBRATE HARD! No better way to celebrate than with some good food :)

I am bringing back the “Potluck Like’a Pro” series. As some of you may remember, I previously made three different dishes of varying types that you can take to potlucks during the holiday season. They were all delicious and cheap! This year, the series is very much the same, but I am offering recipes for the host of the potluck. So I will start with a simple soup you can use as an appetizer. Ya’ll know I love a good soup and everyone else will too when they taste this Roasted Eggplant Tomato Soup. Check out the recipe below, and keep an eye out for the other two over the next couple of weeks.

Money Matters
I paid $10 for the soup, yielding 4 servings as a main, or 6 as a side. That is about $2.50/serving.

#ROGUElyfe

I used coconut milk, but heavy whipping cream is also a good move.
Play around with the flavors-- go spicy...maybe even sweet!
I used parm, but goat or feta cheese may taste just as good!

My Recipe
5 roma tomatoes, diced
1 large eggplant (or a few small ones), diced
1 red onion, diced
6 cloves garlic, peeled
3 tablespoons olive oil
6 leaves chopped fresh basil
4 cups vegetable broth
1 cup coconut milk
Parmesan cheese
Salt and pepper to taste

Direction

Preheat oven to 400 degrees. Toss tomatoes, eggplant, onion and garlic in olive oil, season and place on a baking sheet. Roast in preheated oven until very tender and brown in spots, 35 minutes. Allow to rest for five minutes.

Put eggplant, tomatoes, onion and garlic in the food processor, with basil, coconut milk and chicken broth. Blend until pureed. Add more broth to thin and season as needed.

Ladle into bowls and sprinkle with parmesan cheese.

Happy Cooking Y’all :)