Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roasted Tomato and Eggplant Soup 3.4 (159) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 10 mins Servings: 6 Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup. Ingredients 3 pounds plum tomatoes, (about 12), cored and halved lengthwise ½ pound carrots, cut into ¾-inch pieces 10 garlic cloves 4 tablespoons olive oil Coarse salt and ground pepper 1 large eggplant, (1 ½ pounds), cut into ¾-inch chunks 1 can (15.5 ounces) chickpeas, drained and rinsed 2 teaspoons curry powder ½ cup chopped fresh cilantro, for serving Toasted rustic bread, for garnish (optional) Directions 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. 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. 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 Notes To freeze this dish, omit the cilantro; let the soup cool completely before transferring to storage containers. Freeze up to 3 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. Rate it Print