Roasted Tomato and Eggplant Soup

I know I’ve mentioned that I love making soups for a filling, healthy, and inexpensive meal. I love even more that it’s SO easy to make a double (or triple) batch and freeze it for a ready-made dinner whenever it’s needed.

Many of my creamy soups end up tasting sort of similar, so when I find a new and interesting soup, I’m excited.  This is one of those soups.

As soon as I read the recipe, I was intrigued. With the unusual combination of flavors and no unhealthy ingredients, I was enticed. And when I tasted it, I was in love. Well not really, but it was GOOD.

Here it is, from Martha Stewart:

Serves 6

  • 3 pounds plum tomatoes, (about 12), cored and halved lengthwise
  • 1/2 pound carrots, cut into 3/4-inch pieces
  • 10 garlic cloves
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving
  • Toasted rustic bread, for garnish (optional)

Directions

  1. Preheat oven to 425 degrees. with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down. ( I didn’t have enough tomatoes, and I didn’t worry about them being in a single layer or having cut side down. )
  2. On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
  3. Using tongs, peel off and discard tomato skins.  ( I skipped this step and included the skins) Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. (I didn’t have enough tomatoes so I added some canned crushed tomatoes at this point). 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 (the flavor of the cilantro really complements the soup); garnish with bread, if desired.

Read more at Marthastewart.com: Roasted-Tomato and Eggplant Soup – Martha Stewart Recipes

2 Replies to “Roasted Tomato and Eggplant Soup”

  1. I’d say that IF you have severe existing joint problems and find that these foods contributes to your symptoms, then eliminate them until you have healed by other detox & healing methods. Otherwise, I see no reason to not enjoy tomatoes, eggplants, peppers, potatoes etc. simply because they fall under this category.

    Thanks for bringing up this point, Beth. I think I’ll do a post on it. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *