Roasted Eggplant and Tomato Soup Recipe
Filed under Soup and Stew, Vegetable, Vegetarian, Wheat-free
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Fall is here and it is soup season once again. This roasted eggplant and tomato soup recipe is a terrific recipe from Martha Stewart's Everyday Food magazine. The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance. I don't usually like tomato soups, but this one has lots of flavor. We have found that it tastes even better the next day, as the flavors have had more time to blend.
Roasted Eggplant and Tomato Soup Recipe
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Ingredients
3 lbs plum tomatoes (about 12), cored and halved lengthwise
1/2 lb carrots, cut into 3/4-inch pieces
10 garlic cloves
4 Tbsp olive oil
Coarse salt and ground pepper
1 1/2 lbs of eggplant, cut into 3/4-inch chunks
1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
2 teaspoons curry powder
1/2 cup chopped fresh cilantro, for serving
Method
1 Preheat oven to 425°F, with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 Tbsp oil, 1 tsp salt, and 1/4 tsp pepper. Spread in a single layer, with the tomatoes cut sides down.
2 On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 Tbsp oil, 1 tsp salt, 1/4 tsp pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
3 Using tongs, peel off and discard the tomato skins. Purée tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with toasted bread if desired.
Serves 6.
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Posted by Elise on Nov 4, 2004 and indexed Eggplant, Soup, Tomato, Tomato Soup, Vegetable Soup
This soup is very tasty and full of goodness. I'm really surprised why nobody has tried it yet! Carrots give it lots of Vit A and thickness. Curry powder and garlic go very well with garbanzo beans and eggplants...love their roasted flavor!! A very healthy and nutritious light meal by itself.