Creamy Summer Eggplant, Tomato Soup
Soup made with Eggplant, Canned Tomato, Onion, Bell Pepper, Garlic and Olive Oil with a bit of heavy cream, great for Summer
Servings: 4
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.