No ImageRoasted Eggplant and Tomato Soup

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  1. Deanne

    My husband and I found this soup to be fabulous! I chose to use a 28oz can of fire roasted diced tomatoes instead of fresh as I had them in my pantry. It is a richly flavored yummy soup that I will definitely make again. Thanks Elise.

    xxxxxyyyyy

  2. Cathy

    Absolutely delicious! Used homemade chicken stock for the liquid, no cilantro cuz none growing in the garden at this point but everything was freshly picked at home. Added a bit of cayenne to punch the flavors up a notch. SO GOOD!!!

    xxxxxyyyyy

  3. pam

    ok i just tried it

    1. i used high oleic safflower oil + (organic) lard cause i don’t think virgin olive oil goes w/ curry; both are very assertive

    2. did not use garbanzo beans. (don’t care for it)

    3. it’s pretty good. the curry is not overpowering.

    4. but i find it too acidic.next time i’ll use less tomato & more eggplant. (i like eggplant). i’d probably chicken broth than water. less bland & acidic

    cheers,

  4. pam

    curry & tomato & eggplant? i never thought about these 3 together. i have to try it.
    but does olive oil go with curry? (my olive oil is extra virgin & it’s very assertive. EVOO goes well with Italian spice. but i ‘m not sure about curry)
    cheers

  5. Louise Nunnink

    Just made this delicious soup. I have one complaint. The eggplant needs to be peeled. I had to take each piece and peel it separately.

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