Eggplant Soup with Basil Pesto
Ah, eggplant soup. Just the thought of it can make your mouth water! Whether you’re a health conscious vegan or just looking to enjoy some comfort food without feeling overly guilty, this creamy bowl of goodness will hit the spot. Tonight, we’ve kicked up the flavor by including our very own Basil Pesto—letting you savor all those rich and delicious flavors with each spoonful.
- 2. Add the wine and cook for 5 minutes, over high heat. Add the broth and simmer 10-15 minutes, adding water if needed.
- 3. Puree the soup with a stick blender and allow to simmer for 5 more minutes.
4. In the meantime, make the pesto by processing the basil, olive oil, parmesan, garlic and pine nuts in a blender until creamy.
5. Serve the soup hot, topped with a generous swirl of pesto.