Description
Savor the flavors of summer with a bowl of vegetable soup. Packed with fresh vegetables, protein-rich red lentils, and a tasty cheese pairing.
Ingredients
Units
Scale
- 1 medium eggplant, peeled and diced into 1-inch cubes
- 1/4 cup olive oil + more as needed
- salt and pepper as needed
- 20 oz tomatoes on the vine (( that's a bit over 1 pound))
- 1 large head of garlic
- 8 leaves fresh basil + more for garnish
- 1 medium red onion, diced
- 1 medium carrot, peeled and diced (or 2 small carrots)
- 1 medium zucchini, diced
- 1 + 1/2 tablespoons Trader Joe's Aglio Olio seasoning blend
- 6 cups vegetable broth ( chicken or bone broth will also work)
- 1/2 cup red lentils, rinsed
- 5-7 sprigs fresh thyme
- 1 Trader Joe's Toscano Cheese with Black Pepper for garnish (optional but HIGHLY recommended!)
Instructions
Roast the Vegetables
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the eggplant in a bowl, and add ¼ cup olive oil, salt, and pepper to taste. Toss to coat evenly.
- Transfer and spread the eggplant evenly on the prepared baking sheet.
- Add whole tomatoes to the baking sheet.
- Cut a head of garlic in half lengthwise and place cut-side down on the baking sheet.
- Drizzle tomatoes and garlic with olive oil and season with salt and pepper.
- Roast in the oven for 20-25 minutes, until the eggplant is slightly charred and the tomatoes are slightly blistered.
Make the Creamy Roasted Tomato Sauce
- Transfer the roasted tomatoes, squeeze out the garlic cloves, and add fresh basil to a blender to make a creamy sauce. Note: if you prefer a chunkier soup, skip this step and chop the tomatoes, garlic, and basil instead.
Sauté the Veggies and Aromatics
- Drizzle enough olive oil to coat the bottom of your pot. Add the onion, carrots, zucchini, aglio olio, and thyme.
- Sautee until the onions have softened, about 5-7 minutes. Add the tomato puree, roasted eggplant, rinsed lentils, and 6 cups of broth. Stir to combine.
- Place over high heat. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Note: You will know when the soup is ready when the lentils have broken down and have completely softened.
Serve
- Remove the thyme sprigs from the pot, then drizzle each serving with olive oil, fresh basil, a sprinkle of aglio olio seasoning, and freshly grated Toscano cheese.
Notes
Want it thicker and chunkier?
Cook longer to reduce the broth.
Don't have fresh tomatoes?
Use Hunt's diced fire-roasted tomatoes.
Want more veggies?
Add yellow squash, butternut squash, celeriac root, fresh summer corn, celery, or even a variety of potatoes. Whatever you choose, do not use cruciferous vegetables!
Recipe inspired by The Essential WW Freestyle Cookbook
- Prep Time: Approximately 25-30 minutes
- Cook Time: Approximately 50-57 minutes
- Category: Main Course, Soup
- Cuisine: American