Roasted Tomato and Eggplant Soup
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- Prep Time 25 minutes
- Total Time 1 hour 10 minutes
- Yield Serves 6
Ingredients
- 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
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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.
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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.
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Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. 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; garnish with bread, if desired.
Cook's Note
To freeze this dish, omit the cilantro; let the soup cool completely before transferring to storage containers. Freeze up to three months. To cook: Defrost overnight in the refrigerator (or use the microwave). Reheat over medium-low heat; thin with more water, if desired. Sprinkle with cilantro just before serving.
Yummy! I made a few modifications that worked out fabulously. I scaled back the curry to 1 tsp. and added some cumin and smoked paprika instead. I left the garlic in their jackets and roasted two whole bulbs in foil packets w/ olive oil (quicker and yummier!), I added the beans half way through (they are already cooked so why roast them so long?) and poured the juice of 1 lime over them for some tang and a bit of red pepper for heat. Lastly, I garnished with basil instead of cilantro.
yes no onions! but still a great recipe. I wasn't certain but this recipe really pulls together. The puree tastes wonderful and sweet. The eggplant and chickpeas add texture and spice. If I could eat naan (i am gluten free) I would eat it with this soup. Instead I had some boring GF "bread" with it. Perfect for an August harvest.
This recipe was delicious, especially the eggplant. I used heirloom tomatoes which I think changed the texture to be a bit more chunky. I will be making this again soon.
I thought this soup was great! I used broth instead of water...had a great indian flavor.
WHAT IS THIS...SOUP WITHOUT ONIONS? SOMERSIZERS OMIT THE CARROTS, AND PUT IN SOME ONIONS FOR FLAVOR WITHOUT THE SUGAR (CARROTS HAVE WAY TO MUCH SUGAR IN THEM) EVERYTHING ELSE SOUNDS GREAT.
WHAT IS THIS...SOUP WITHOUT ONIONS? SOMERSIZERS OMIT THE CARROTS, AND PUT IN SOME ONIONS FOR FLAVOR WITHOUT THE SUGAR (CARROTS HAVE WAY TO MUCH SUGAR IN THEM) EVERYTHING ELSE SOUNDS GREAT.
I made this oup it was very very good roasting the vegs was such a good touch to it. It's a keeper.