Creamy Eggplant Tomato Soup

Roasted eggplant and ripe tomatoes come together for an irresistible and creamy soup that’s secretly vegan and gluten-free!

1 medium-size eggplant, diced into 1” cubes
5 large tomatoes, cored and diced
1 yellow onion, roughly chopped
3 garlic cloves
1/4 cup extra virgin olive oil
salt & pepper
1/2 cup raw cashews, soaked overnight
1 and 1/2 cup vegetable broth
1 tablespoon tamari or soy sauce (optional)
1 tablespoon fresh oregano or 1 teaspoon dried
1 tablespoon fresh basil or 1 teaspoon dried

View the full recipe at Making Thyme for Health →