Roasted Eggplant & Tomato Soup

http://greenlitebites.com/2013/10/15/roasted-eggplant-tomato-soup/
Roasted Eggplant and Tomato Soup with Feta

Have you ever just cooked something and then been shocked at the result? In a good way?

I made this soup on a complete whim this weekend and I’m now in love with it. In LOVE! I just finished the last bowl and I can’t lie, I’m sad. There’s no doubt I will be making it again VERY soon.

The story is actually pretty funny. See, my friend asked if I’d like her CSA share last week. She stopped by with bags of fresh produce and I happily accepted without having a clue what to do with it. Some of it was easy to gobble up like the kohlrabi, which both kids devoured. The broccoli got roasted for a dinner side dish and the lettuce has made great salad and wrap containers. That left the tomatoes, eggplant and peppers.

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I woke up Sunday morning with a soup craving and an itching to cook and that’s when the soup idea hit me.

But eggplant? In a soup? I wasn’t sold. I didn’t want that mushy texture. It’s just not my thing. And that’s when the roasting-puree idea hit me!

I decided to dig out all the Indian spices I could find in my pantry and I ended up with these…

Coriander, Turmeric, Curry Powder

Coriander, Turmeric, Curry Powder

Perfect!

Side note/Tip: Always walk down the spice aisle at the grocery store and look for sales. That’s how I get “the good stuff” now and then. Because, honestly, I can’t drop more than a few bucks on spices and some of those bad boys are EXPENSIVE. Just pick up what’s on sale now and then and you can end up with a pretty well-stocked pantry!

20131014_Eggplant_soupWhile this was cooking, my house smelled amazing. Every spoonful of this soup had me smiling. It’s seriously a warm bowl of yummy goodness.

Here’s what I did…

  • 3-4 small eggplant
  • 2 small peppers
  • 2 medium-large tomatoes
  • 1 tbsp olive oil
  • 2 medium yellow onions, chopped
  • 2 carrots, chopped
  • 4 cups (32 ounces) chicken stock (use veggie for vegetarian)
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 cup water
  • Cilantro for garnish (optional)
  • Feta cheese for topping (optional)

Preheat the oven to 450 degrees.

Slice the eggplant about 1/4-inch thick and lay them out on a lined cookie sheet sprayed with cooking spray. Sprinkle with salt.

Egg plant slices

Roast the eggplant for about 20 minutes. You can pop the peppers in at this time, too.

peppers in oven

Prepare the tomatoes the same way and roast them for 20 minutes as well.

sliced tomaotes

While the veggies are roasting, start the soup base by heating 1 tablespoon of olive oil in a stock pot. Sauté the onion and carrots with a little salt.

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Once the onion starts to caramelize and darken, add the stock and spices. Simmer.

After 20 minutes, the eggplant will have shrunk down a fair amount.

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The tomatoes, too.

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Cut the whole roasted peppers.

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Add all the roasted vegetables to the simmering stock. Raise the heat and bring to a boil. Then lower heat to a simmer and puree.

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I added a cup of water to get the consistency I wanted as it reduced a bit during cooking.

Simmer until you’re ready to serve.

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I added a little cilantro for garnish but then the next day I had an epiphany.

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Feta! It was a great addition!

WWPP are based on Nutritional Information. Count as you see fit.

Approx Nutritional Information per serving
Servings Amt per Serving
6 1 cup (not including any garnish)
Calories Fat Fiber WWPs
98 3g 6g old: 1 new: 2
Sugar Sat Fat Carbs Protein
8g 0g 15g 5g
7 comments »»
Posted in: 1 WWP, 2 WWPP, Food Photos, Lunch Ideas, Soup/Stew Ideas, Vegetarian Ideas
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5 Comments and 2 Replies

  1. Barb

    Looks and sounds really good. How did the skins and the seeds from the eggplant fare after blending? End of season eggplants tend to have slightly tougher skins and their seeds are usually pretty hard. I have eggplants sitting on my counter right now, but no tomatoes – will have to used canned. Thanks for great recipes – I am going to make the spaghetti squash Noodle Bowl in the next day or two.

    1. roni

      I only had the baby eggplants in the photo above. SO the skins where pretty thin. I’d probably still chance it with a larger eggplant and simply cut my slices thinner. I like to keep the skins on everything if I can. But You could always peel them first for a smoother soup.

      Hope that helps!

  2. laurie

    It looks and sounds delicious! Next time you need spices, go to an ethnic grocery. The spices are much less, 50-60% less. Definitely a bargain. Thanks for another great blog.

  3. Edna

    The roasting makes it a bit time consuming (to my liking) but the end result looks so yummy, I’m definitely going to try this recipe.
    Thanks for sharing.

  4. Christine D

    I made this earlier today. I skinned the eggplant by the way. The roasting was so quick and easy. I sliced everything, threw it in the oven and then started on my base while waiting. we are having it for dinner tonight. I did throw this into WW etools and came up with 3 pts per serving so I reduced the tbsp of olive oil down to a 1/2 and it brought the points to 2 per serving. Not sure my hubby is going to like the spices in this but i have a back up plan for him – grilled cheese! LOL

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