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Roasted Eggplant & Tomato Soup

Love eggplant and tomato? This soup combines the two in a deliciously creamy, comforting way. Get the recipe for roasted eggplant and tomato soup now.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 173 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven to 450 degrees.
  • Slice the eggplant about ¼-inch thick and lay them out on a lined cookie sheet sprayed with cooking spray. Sprinkle with salt.
    3-4 small eggplant
  • Roast the eggplant for about 20 minutes. You can pop the peppers in at this time, too.
  • Prepare the tomatoes the same way and roast them for 20 minutes as well.
  • 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.
    1 tablespoon olive oil, 2 carrots
  • Once the onion starts to caramelize and darken, add the stock and spices. Simmer.
    4 cups 32 ounces chicken stock (use veggie for vegetarian), 1 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon curry powder, 2 medium yellow onions
  • After 20 minutes, the eggplant will have shrunk down a fair amount. The tomatoes, too.
    2 medium-large tomatoes
  • Cut the whole roasted peppers.
    2 small peppers
  • 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.
  • I added a cup of water to get the consistency I wanted as it reduced a bit during cooking.
    1 cup water
  • Simmer until you're ready to serve.
  • I added a little cilantro for garnish but then the next day I had an epiphany.
    Cilantro for garnish, Feta cheese for topping

Nutrition

Calories: 173kcalCarbohydrates: 27gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 252mgPotassium: 957mgFiber: 9gSugar: 15gVitamin A: 3279IUVitamin C: 35mgCalcium: 52mgIron: 1mg
Keyword Eggplant, Roasted, Tomato
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