Creamy Roasted Eggplant, Tomato Soup
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I just returned from Italy and France. I’m still missing the food, and hope to soon recreate some of the dishes. In the meantime, I had this idea for an Italian inspired summer soup.
Actually this soup came about quite by accident. I was hoping to use eggplant, canned tomatoes, and bell pepper to make a chicken dish. But when I roasted the vegetables with olive oil, white wine and garlic, covered in the onion and decided to blend and make a soup or a sauce.
Once blended, I added in some heavy cream and broth and it turned to be a lovely summer soup. You could go dairy free (see below).
Variations for Creamy Eggplant Tomato Soup
- You could change out the heavy cream for coconut milk to thin it down if you want to keep it vegan.
- Add in other vegetables like zucchini, which is also plentiful this time of year.
- Use this as a pasta sauce with a penne pasta or gnocchi. Use less broth in this case.
- Make this a meal with grilled bread or use as a starter.
- Serve with a white, mild fish, or shrimp.
Equipment
More Recipes from Spinach Tiger
- Chunky Italian Summer Vegetable Soup
- Chicken Vegetable Soup
- Watermelon Gazpacho
- Chilled Cucumber Gazpacho
- Carrot Ginger Soup
- Gazpacho from My Garden
- Eggplant Rollatini
Creamy Summer Eggplant, Tomato Soup
Ingredients
- 1 eggplant peeled, cubed
- 1 tablespoon salt
- 1 bell pepper
- 1 small onion
- 6 garlic cloves
- 1/4 cup olive oil extra virgin
- 1 24 ounce Italian Tomatoes
- 1 cup white wine
- black pepper
- 1/4 cup heavy cream or coconut milk
- 1 cup chicken broth or vegetable broth
- fresh thyme, oregano or basil for garnish
Instructions
- Peel, cube eggplant. Salt and place on colander lined with paper towels.
- Chop onion medium dice.
- Peel garlic cloves.
- Seed and slice bell pepper in 1 inch slices.
- Place all vegetables in shallow baking dish (so you can spread out). Pour olive oil and toss. Add garlic cloves whole.
- Open tomatoes. Chop tomatoes and pour over vegetables including juices.
- Stir in white wine.
- Bake at 300 degrees for up to two hours, until all is soft. A long, slow bake melds flavors. Or put in slow cooker for four hours on low.
- Use immersion blender to blends and add broth and heavy cream.
- Serve with herbs and a drizzle of olive oil.
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