Creamy Eggplant Tomato Soup

Preheat the oven to 400°F and then line two baking sheets with parchment paper.

Divide the eggplant, tomatoes, onion, and garlic among the baking sheets then pour olive oil and sprinkle with salt & pepper. Use a spoon to stir the vegetables until they are evenly coated in oil. Transfer the baking sheets to the preheated oven and bake for 20 minutes, or until the eggplant is very tender. Remove from the oven and set aside to cool.

Once the vegetables have cooled down, transfer them to a blender. Drain the cashews then add them to the blender as well along with the vegetable broth and herbs. Blend on high until smooth.

Reheat the soup on the stove top before serving. Garnish with chopped cashews and fresh herbs and enjoy!