Roasted Eggplant and Tomato Soup
Fall is here and it is soup season once again. This roasted eggplant and tomato soup recipe is a terrific recipe from Martha Stewart’s (now defunct) Everyday Food magazine. The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance. I don’t usually like tomato soups, but this one has lots of flavor. We have found that it tastes even better the next day, as the flavors have had more time to blend.
- 3 lbs plum tomatoes (about 12), tough stem point removed, and tomatoes halved lengthwise
- 1/2 lb carrots, cut into 3/4-inch pieces
- 10 garlic cloves
- 4 Tbsp olive oil
- Coarse salt and ground black pepper
- 1 1/2 lbs of eggplant, cut into 3/4-inch chunks
- 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
- 2 teaspoons curry powder
- 1/2 cup chopped fresh cilantro, for serving
1 Preheat oven to 425°F, with racks on top and bottom of the oven. On one rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 Tbsp oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread out on the baking sheet in a single layer, with the tomatoes cut sides down.
2 On another rimmed baking sheet, toss together the eggplant, chickpeas, curry powder, remaining 2 Tbsp oil, 1 teaspoon salt, 1/4 teaspoon pepper. Spread out in a single layer on the baking sheet. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, about 45 minutes, tossing the mixtures halfway through.
3 Using tongs, peel off and discard the tomato skins. Purée tomato mixture (including the juices) in a blender or food processor until smooth. Transfer the mixture to a large pot. Stir in the 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 toasted bread if desired.