Roasted Red Pepper-and-Eggplant Soup

5.0 (1 reviews)

4 medium eggplants
2 yellow onions, cut into quarters
3 red peppers
1 cup garlic, peeled
1 Tbsp. extra-virgin olive oil
5 cups vegetable stock
2 cups soy milk
3/4 cup tamari
1 1/2 Tbsp. balsamic vinegar
1/2 tsp. ground coriander, toasted
1 Tbsp. fresh thyme
Salt, pepper, and tamari, to taste

• Preheat the oven to 350ºF.
• Coat the eggplant, onions, red peppers, and garlic with the olive oil. Using a separate baking sheet for each vegetable (because they will cook at different rates), roast until browned and soft. Remove from the oven and let cool.
• Peel the skins off the eggplant and peel and seed the red peppers, reserving the liquid from the peppers. Discard the skins.
• In a blender, purée the eggplant, onions, red peppers, garlic, vegetable stock, and reserved pepper liquid. Pour into a large pot.
• Add the soy milk, tamari, balsamic vinegar, coriander, and thyme and bring to a simmer over medium heat. Cook for 20 minutes. If very thick, add more soy milk or vegetable stock. Season with the salt, pepper, and tamari.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind