Place aubergine and tomatoes in an ovenproof dish, with a pinch of dried thyme, fennel and basil and spray over the top with some spray oil and a sprinkle of salt. Toss to coat.
Roast in the oven until softened (approx 35-40 mins)
Once roasted, spray a large saucepan with some spray oil
Add the onion and garlic and fry until softened
Add the roasted aubergines, tomatoes and paprika mix thoroughly to coat.
Stir in the stock, passata, balsamic vinegar and sweetener and bring to the boil.
Season as required with salt and black pepper
Cover and simmer for approx 10 mins.
In the meantime add the cubed whole wheat bread to a baking tray, spray over the top with spray oil and sprinkle over the top with the parmesan and bake in the oven until toast pieces are crispy and cheese has melted.
Put soup through a blender and blend till smooth and ladle into 4 bowls, top with a few of the crispy parmesan croutons and some chopped fresh Italian parsley
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Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary.
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Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat2.1 g
Saturated Fat1 g
Total Carbohydrates21.1 g
Dietary Fiber4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at https://www.slimmingeats.com/blog/roasted-aubergine-and-tomato-soup-with-parmesan-croutons