Roasted Eggplant and Tomato Soup
Need a gluten free, lacto ovo vegetarian, and primal soup? Roasted Eggplant and Tomato Soup could be a great recipe to try. This recipe serves 4 and costs $3.09 per serving. One portion of this dish contains roughly 10g of protein, 10g of fat, and a total of 305 calories. It is brought to you by Foodnetwork. If you have red pepper flakes, onion, salt and pepper, and a few other ingredients on hand, you can make it. 899 people were impressed by this recipe. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. With a spoonacular score of 69%, this dish is pretty good. Roasted Tomato And Eggplant Soup, Roasted Eggplant & Tomato Soup with Fresh Herbs, and Dinner Tonight: Roasted Tomato and Eggplant Soup are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
A few leaves fresh basil, torn, plus 3 for garnish
4 cups chicken stock
1 medium to large firm eggplant, halved, scored with paring knife
2 tablespoons EVOO, plus more for liberal drizzling
1 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)
2 tablespoons fresh thyme, chopped
1 bulb garlic, ends cut to expose the cloves
1 onion, chopped
1 teaspoon crushed red pepper flakes
1 cup dry white or red wine
Crumbled or grated ricotta salata, garnish
Salt and freshly ground black pepper
2 tablespoons tomato paste
Equipment:
oven
baking sheet
aluminum foil
dutch oven
frying pan
immersion blender
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 425 degrees F. Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle. Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushedred pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 425 degrees F.
3. Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO.
4. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
5. Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat.
6. Add the thyme, crushedred pepper flakes, onions and salt and pepper and stir to soften, 5 minutes.
7. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins.
8. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.
Nutrition Information:
covered percent of daily need
