Roasted Eggplant and Tomato Soup
We came upon roasted eggplant and tomato soup as we attempted to find ways to use the produce from our garden. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. Over time we needed to add new recipes to avoid the monotony of just one dish. After-all running at about 35 lbs. – 50 lbs. each year you need some diversity. I am a soup lover so we found some recipes and tried. This is a takeoff of a Rachael Ray recipe – beauty of cooking is make it your own!!
2 tablespoons olive oil, plus more for liberal drizzling
1 large firm eggplant, halved, scored with paring knife
Salt and freshly ground black pepper
1 bulb garlic
2 tablespoons fresh thyme, chopped
1 teaspoon crushed red pepper flakes
1 onion, chopped
2 tablespoons tomato paste
4 cups chicken stock
1 cup dry red wine
32-ounces of sauce tomatoes
A few leaves fresh basil
Preheat the oven to 425 degrees F.
Pour enough oil to coat the center of a baking sheet.
Salt & pepper the scored eggplant, place cut sides down on the baking sheet in the olive oil.
Take the garlic cut in half (so the top and bottom are intact and holding the pieces of individual cloves. Sprinkle with olive oil, salt & pepper, wrap in aluminum foil and roast with the eggplant.
Roast for about 40 minutes. Cool to handle.
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes.
Scrape the eggplant away from skin and add the flesh, along with the roasted garlic cloves after you remove from the skins. Add the basil. Puree the soup with an immersion blender or in a blender. Simmer to thicken.
Add a spoonful of sour cream if you like
Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/