Roasted eggplant and tomato soup recipe made with oven roasted tomatoes, carrots, garlic, chickpeas, and eggplant
- 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
- 2 large rimmed baking sheets
- Food processor or blender
1 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.
2 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.
3 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.
4 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.
5 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.