Eggplant Tomato Soup
Course: Lunch, DinnerCuisine: MediterraneanDifficulty: Easy4-6
servings20
minutes25
minutesI love soup. I had a wonderful cookbook a friend gave me when I was living in Boston but in the move it got lost. There was a quote in the book that said, “Soup is a hug for the soul.” I so agree. There is something so delicious about a bowl of soup with crusty bread. It is a simple meal but so comforting and easy to share with friends. My husband and I would once a week before kids, in the winter, have soup and sandwich nights. He would bring home all sorts of beautiful meats and cheeses as well as amazing bread and I would make a soup. It was a perfect meal. The leftovers were enjoyed for days. Our kids enjoy it now and they try to create creative sandwiches while I am on soup duty.
Ingredients
2 globe eggplant, quartered
1/2 cup olive oil
4 Tablespoons each fresh chopped basil, oregano, rosemary, thyme and sage
1 teaspoon Kosher salt
2 cloves garlic, in their skin
6-8 cups chicken broth
1/3 cup or more tomato paste
1-2 Tablespoons chipotle sauce
Directions
- Preheat oven to 350. Line a rimmed baking sheet with foil or parchment and place the quartered eggplant on the baking sheet. Mix the oil with the herbs and salt and fresh ground pepper and smear it over the eggplant. So that the eggplant are really lathered with the oil and herbs. Add the garlic to the corner of the baking sheet and drizzle with a little oil. Place in the oven and after 15 minutes remove the garlic with tongs and set aside. After 10 more minutes check the eggplant that they are soft and a little golden. Remove from oven and allow to cool so you don’t burn your hands.
- Place a soup pot on the stove and add the broth, tomato paste, chipotle and garlic. Let the soup warm up over low heat. When the eggplant is cool enough to touch, remove the eggplant from the skin and place the flesh in the pot. Bring to a simmer for 25 minutes. Let cool and in batches puree soup in a blender or using an immersion blender.
- Once the soup is pureed, season with salt and fresh ground pepper. This soup is best made the day before. You can also freeze if for up to two months.
- Serve the soup hot with a dollop of sour cream. It is thick, creamy and so good. The chipotle adds flavor not heat and also gives it a smokey taste.
