ROASTED TOMATO AND EGGPLANT SOUP
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 230 g, Fat 10 g, Fiber 8 g, Protein 5 g
TOMATO AND EGGPLANT SOUP
Steps:
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
ROASTED EGGPLANT AND TOMATOES
Also known as baigan chokah, this dish is often eaten with simple whole-grain flatbreads, such as chapatis, or rice. It can also be served as part of a meal in small, individual bowls. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Yield Makes 1 1/4 cups
Number Of Ingredients 9
Steps:
- Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool.
- When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice, and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days.
- Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.
EASY TOMATO AND EGGPLANT SOUP
This is an easy and delicious soup that has so much flavor you won't believe how simple it is.
Provided by MARTHAK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
- Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 17.9 g, Fat 1.5 g, Fiber 4.9 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 472.9 mg, Sugar 8.5 g
ROASTED EGGPLANT SOUP
Categories Soup/Stew Herb Tomato Goat Cheese Eggplant Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.
FIRE-ROASTED TOMATO AND EGGPLANT BISQUE
A satisfyingly smoky, meatless soup from Diane Rossen Worthington's cookbook, "The Taste of the Season: Inspired Recipes for Fall and Winter".
Provided by blucoat
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium soup pot heat the oil over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until the vegetables begin to soften. Add the eggplant and a pinch of salt and continue to sauté another 5 minutes or until the eggplant is very soft. Add the garlic and cook for a minute or until slightly softened.
- Sprinkle the flour over the vegetables and continue to cook over low heat for 2 minutes or until the flour is thickened and incorporated into the vegetables, stirring constantly. Add the tomatoes, tomato paste, sugar and stock and bring to a simmer on medium-high heat.
- Partially cover the pan, reduce the heat to medium and cook, stirring occasionally, for 15 minutes or until the vegetables are cooked and all the flavors are well blended. Remove from the heat. With a hand blender blend the soup until it is roughly pureed with some texture remaining. Add the vinegar and return the soup to medium heat and cook for 2 minutes. Add the milk, stirring to combine, and cook another minute. Add salt and pepper and taste for seasoning.
- Ladle the soup into soup bowls and garnish with a few croutons.
Nutrition Facts : Calories 200.1, Fat 11.1, SaturatedFat 2.3, Cholesterol 5.7, Sodium 435.4, Carbohydrate 23.6, Fiber 5.2, Sugar 9.8, Protein 4.4
HEARTY TOMATO SOUP WITH CHINESE EGGPLANT AND GINGER
I wrote this recipe for a class and decided it needed to be shared. It's time-consuming, but worth it.
Provided by Karyl Lee
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Remove root ends of leeks, and the toughest outer layers.
- Cut the remainder into 2 inch sections across the stalk, then split through the middle.
- Immerse in water and soak for approximately 15 minutes.
- While the leeks soak, cut the tomatoes into moderate cubes, and mince the garlic.
- Put the garlic into your stock pot.
- Now rinse the leeks and slice them into narrow strips on the long axis, and let drain.
- Mince the fresh ginger root as finely as possible.
- Put the ginger, olive oil, mirin, and rice into the pot with the garlic, and begin the saute.
- Be sure the rice is golden before adding anything else.
- Then add your leeks, and continue.
- Chop your basil into shreds while this is cooking.
- Then split and chop the eggplant into the same size pieces as the tomatoes, don't peel them if organic.
- Set aside.
- Add basil and fresh tomatoes, and a small amount of water, to keep anything from burning.
- Continue to stir and steam saute.
- When the tomatoes begin to reduce, add water to cover the rice and bring to a boil.
- Reduce.
- to a simmer after 15 minutes and add your canned tomatoes.
- Add the eggplant pieces.
- Stir and let cook.
- Add water as needed to acheive a soup consistency, about 1 quart.
- Season when rice is tender with salt, pepper, and vinegar.
- Serve with a green salad and preferred protein source.
Nutrition Facts : Calories 179.3, Fat 4.4, SaturatedFat 0.6, Sodium 141.7, Carbohydrate 32.8, Fiber 4.9, Sugar 8.4, Protein 4.5
RICH AND CREAMY ROASTED EGGPLANT SOUP
This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
- Roast in preheated oven until very tender and brown in spots, 45 minutes.
- Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
- Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g
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