Roasted Tomato and Eggplant Soup

159 Ratings
  • 5 35
  • 4 34
  • 3 56
  • 2 26
  • 1 8

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

Everyday Food, September 2004

Gallery

Recipe Summary

prep:
25 mins
total:
1 hr 10 mins
Servings:
6
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Advertisement

Reviews (10)

159 Ratings
  • 5 35
  • 4 34
  • 3 56
  • 2 26
  • 1 8
Martha Stewart Member
01/02/2018
Amazing flavor! Roasting the vegetables intensifies the flavor and makes this soup taste soooo good. I had one ingredient change and one process change: Instead of 3-4 cups of water, I used 3 cups of vegetable broth and 1 cup water. I placed the roasted tomatoes, carrots and garlic in the pan with the broth and used an immersion blender to puree the vegetables. Just toss in the remaining roasted veggies and you are done! So easy and SO delicious!
Martha Stewart Member
09/17/2016
This is such a delicious soup. I was fine with leaving the tomato skins on. Also, I used home-made leek stock instead of water to thin, and I added it while blending the tomato mixture rather than stirring it in later. The stock is very easy: Heat a few tbs of olive oil in a pot, with salt and pepper to taste. Add green tops from leeks (I used 2 medium) and cook until wilted (but not brown). Add about 8 cups of water and simmer for 1/2 hour, then strain. It made for a nice, rich addition.
Martha Stewart Member
09/08/2013
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.
Advertisement
Martha Stewart Member
09/06/2012
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.
Martha Stewart Member
08/31/2012
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.
Martha Stewart Member
08/02/2011
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.
Advertisement
Martha Stewart Member
08/04/2010
I thought this soup was great! I used broth instead of water...had a great indian flavor.
Martha Stewart Member
09/23/2008
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.
Martha Stewart Member
09/23/2008
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.
Martha Stewart Member
08/04/2008
I made this oup it was very very good roasting the vegs was such a good touch to it. It's a keeper.
Load More Reviews
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 02/01/2023