Photo: Roasted Eggplant and Tomato Soup Recipe
Ingredients
- 2 tablespoons EVOO, plus more for liberal drizzling
- 1 medium to large firm eggplant, halved, scored with paring knife
- Salt and freshly ground black pepper
- 1 bulb garlic, ends cut to expose the cloves
- 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 white or red wine
- One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)
- A few leaves fresh basil, torn, plus a few for garnish
- Crumbled or grated ricotta salata, garnish
Directions
Preheat the oven to 425 degrees F.
Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, chile 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 garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.
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By Chef #701351
CA
on January 11, 2013
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This is an average tomato soup. I followed the directions, but was disappointed. I thought there would be more eggplant/roasted garlic flavor but was lost in the roasted tomatos. It tasted all right, but nothing special.
By davidsway114
on November 17, 2012
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Excellent soup. Used 1/4 teaspoon pepper flakes and serve with crusty bread. Otherwise followed exactly. A wiiner
By kamman1
Rochester, MI
on October 25, 2012
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Absolutely fabulous! I roasted a red pepper with the eggplant and garlic and added that and some italian seasoning - otherwise followed recipe exactly! Served with fresh ricotta and shredded parmesan on top. Delicious! Make sure you do the roasted garlic - it adds SO much flavor!
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