Roasted Aubergine, Tomato and Red Pepper Soup

This soup is a winner for all ages and is the perfect light evening meal or snack

Roasted Aubergine, Tomato and Red Pepper Soup


1 aubergine, washed and chopped into hunks
1 red onion, peeled and chopped into large chunks
8-10 cherry tomatoes or 4-5 medium sized tomatoes, washed and cut in two
1 red pepper, washed and cut into big pieces
A good drizzle of olive oil
Vegetable stock (enough to cover vegetables)
Freshly ground salt and pepper


Set oven at 180 degrees Celsius. Place the prepared vegetables on a baking tray. Drizzle well with olive oil and season with fresh salt and pepper. Bake for 40 minutes, stirring half way. Add a little more olive oil if needed. In a large pot add the vegetables and enough vegetable stock to cover them (If you like a little "heat" in your soup add a little harissa paste or fresh chilli). Simmer for 15 minutes and blend to a smooth consistency. 

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Recipes, SoupAlva O'Sullivan