Roasted Tomato and Eggplant Soup

Ingredients (for 4 servings)

• 1 whole — eggplant
• 1 lb — roma tomatoes
• 1 cup — onion
• 3 clove — garlic
• 1 whole — vegetable broth
• 1 tsp — thyme
• 1 dash — cayenne pepper
• 0.33 cup — cashews
• 0.33 cup — plant-based milk
• 1 whole — fire roasted diced tomatoes
• 0.25 cup — basil
• 1 tbsp — balsamic vinegar
• 0 whole — Sea salt and freshly ground black pepper
• 4 cup — wheat berries