No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Tomato and Eggplant Soup

Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.

  • prep: 25 mins
    total time: 1 hour 10 mins
  • servings: 6

advertisement

advertisement

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)

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.

Directions

  1. Step 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.

  2. Step 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. Step 3

    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.

Source
Everyday Food, September 2004

advertisement

advertisement

Reviews (8)

  • 8 Sep, 2013

    Excellent soup, and more interesting than traditional tomato soup. We've had an excess of tomatoes from the garden, and this was a good way to use some up. I thought the carrots weren't quite roasted enough, they were hard to blend. I'd cut them into smaller pieces (slices instead of 3/4" pieces like the directions say). Also, the chickpeas were good enough to snack on by themselves, I'll make them again to eat by themselves.

  • 6 Sep, 2012

    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.

  • 31 Aug, 2012

    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.

  • 2 Aug, 2011

    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.

  • 4 Aug, 2010

    I thought this soup was great! I used broth instead of water...had a great indian flavor.

  • 23 Sep, 2008

    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.

  • 23 Sep, 2008

    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.

  • 4 Aug, 2008

    I made this oup it was very very good roasting the vegs was such a good touch to it. It's a keeper.