- Ready in: 1 Hour
- Serves: 4
- Complexity: medium
- 2 Aubergines, cut into chunks
- 6 chopped Tomatoes
- 150 ml Olive Oil
- 40 ml Sundried Tomatoes - finely chopped
- Salt and freshly-ground pepper to taste
- 700 ml Vegetable Stock
- 2 crushed Garlic Cloves
- 1 medium Chilli - seeded and finely chopped
- 15 ml Dijon Mustard
- 50 ml fresh Basil - to garnish
Preheat the oven to 200 C.
Place aubergines and tomatoes in the roasting pan and drizzle with 90ml olive oil.
Roast until aubergines are cooked, which should take about 30 minutes.
Place the aubergines, tomatoes, their juices, 20ml olive oil, sundried tomatoes and seasoning in food processor.
Process until slightly chunky.
Remove and pour into heavy-based pot. Add the stock and cook over low heat for about 5 minutes.
Blend the garlic, chilli and mustard in a food processor and while the motor is running, add the remaining olive oil in a slow stream until the mixture is thick and creamy.
Spoon the garlic mixture into the soup.
Serve the soup garnished with the basil while still hot.