Roasted Tomato and Eggplant Soup
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
To freeze this dish, omit the cilantro; let the soup cool completely before transferring to storage containers. Freeze up to 3 months. To cook: Defrost overnight in the refrigerator (or use the microwave). Reheat over medium-low heat; thin with more water, if desired. Sprinkle with cilantro just before serving.