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.
Roasted Eggplant and Tomato Soup
- 12 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise
- 2 large carrots, cut into 3/4-inch pieces
- 10 garlic cloves, peeled
- 4 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper
- 1 large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks
- 1 can (15.5 oz) garbanzo beans, drained and rinsed
- 2 teaspoons curry powder
- 1/2 cup chopped fresh cilantro, for serving
- Equipment needed:
- 2 large rimmed baking sheets
- Food processor or blender
Prepare baking sheet with the tomatoes, carrots, and garlic:
Preheat oven to 425°F (220°C). Place racks on the top third and bottom third of oven. Place the tomatoes, carrots, and garlic in a large bowl and sprinkle with 2 Tbsp of olive oil, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss to coat the vegetables evenly.
Spread them out in an even layer in a rimmed baking sheet, with the tomatoes cut side down on the baking sheet.
Prepare baking sheet with the eggplant and garbanzo beans:
Place the chopped eggplant and garbanzo beans in the same bowl and sprinkle with the remaining 2 Tbsp of olive oil, the curry powder, a teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the eggplant pieces and garbanzo beans well.
Spread them out in a single layer on a second rimmed baking sheet.
Roast the vegetables:
Place the baking sheet with the tomatoes and carrots on the top rack and the eggplant and garbanzo beans on the lower rack in the oven.
Roast at 425°F (220°C) until cooked through and lightly browned, about 45 minutes. About halfway through the cooking turn the vegetables over so they brown on the other side.
Remove skins from tomatoes, process tomatoes, carrots, garlic in a blender:
Remove the vegetables from the oven when done. Use tongs or a fork to peel off the tomatoes skins (they should come off easily) and discard. Place the roasted tomatoes, carrots, garlic, and all of the juices from the roasting pan in a blender or food processor and blend until smooth.
Stir in roasted eggplant and garbanzo beans, add water:
Pour the tomato carrot purée into a large pot. Stir in the roasted eggplant and garbanzo bean mixture. Add 3 to 4 cups of water to thin. Heat to a simmer on medium.
Season with salt and pepper. Sprinkle with fresh cilantro to serve.