| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons EVOO, plus more for liberal drizzling
- 1 medium to large firm eggplant, halved, scored with paring knife
- Salt and freshly ground black pepper
- 1 bulb garlic, ends cut to expose the cloves
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon crushed red pepper flakes
- 1 onion, chopped
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 1 cup dry white or red wine
- One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)
- A few leaves fresh basil, torn, plus a few for garnish
- Crumbled or grated ricotta salata, garnish
Instructions
- Preheat the oven to 425 degrees F.
- Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
- Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 293 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 10 g |
| Sugar | 17 g |
| Protein | 10 g |
| Cholesterol | 7 mg |
| Sodium | 1656 mg |
| Serving Size | 1 of 4 servings |
| Calories | 293 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 10 g |
| Sugar | 17 g |
| Protein | 10 g |
| Cholesterol | 7 mg |
| Sodium | 1656 mg |
Reviews
Awesome soup!
Easy and delicious!
Good really good
Yum-o!!! I’ve made this recipe two times now. It’s really very very good. The first time I served it with crusty bread and a nice salad. My guests thought that it needed something else. We came up with an idea of adding some beef stew meat and mushrooms. So for the recipe I added half a pound of sautéed beef stew and a cup of sliced mushrooms after the purée of the vegetable base. Used beef stock instead of chicken.
Served it over risotto with a large salad. That’s a hearty meal.
Served it over risotto with a large salad. That’s a hearty meal.
Easy and delicious. I could not find fire roasted tomatoes, so I just cooked my soup a little longer to create that depth of flavor. While I loved it with the ricotta garnish, my husband preferred shaved provolone cheese instead. Will make this one again and again.
Wow! So easy and crazy delicious!
Very very good! My kids loved it too-we wiped the bottom of the bowls w grilled cheese sticks. Great use of tomatoes & eggplant. 🙂
Very good tomato soup. I didn’t follow the recipe exactly, but used it as a base for my soup. I oven roasted fresh tomatoes along with the garlic, a fresh hot pepper from my garden and the eggplant. Because I used the roasted hot pepper, I didn’t add the crushed red pepper the recipe called for.
I also added about a Tbl of sun-dried tomato paste and a jarred roasted red pepper (didn’t have fresh or I would have oven roasted that too before blending everything together.
It has just enough heat and a mild, pleasant tomato flavor with a hint of the eggplant..
I will make it again – with fresh roasted red pepper next time!
I also added about a Tbl of sun-dried tomato paste and a jarred roasted red pepper (didn’t have fresh or I would have oven roasted that too before blending everything together.
It has just enough heat and a mild, pleasant tomato flavor with a hint of the eggplant..
I will make it again – with fresh roasted red pepper next time!
This is an average tomato soup. I followed the directions, but was disappointed. I thought there would be more eggplant/roasted garlic flavor but was lost in the roasted tomatos. It tasted all right, but nothing special.
Excellent soup. Used 1/4 teaspoon pepper flakes and serve with crusty bread. Otherwise followed exactly. A wiiner