ROASTED TOMATO AND EGGPLANT SOUP
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.
- On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
- Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in 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 bread, if desired.
Nutrition Facts : Calories 230 g, Fat 10 g, Fiber 8 g, Protein 5 g
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Gulfham hassan Gulfham
[email protected]I highly recommend this soup.
RLAUTOASSOCIATES AUTOASSOCIATES
[email protected]This soup is a must-try!
Qamar Satti
[email protected]I can't wait to make this soup again!
abdi ginna
[email protected]This soup is a great way to use up summer vegetables.
Riyaj Ahmed
[email protected]I served this soup with a side of crusty bread and it was the perfect meal.
Jahid Sajib
[email protected]I added a bit of spice to this soup with a pinch of cayenne pepper. It gave it a nice kick.
Adaeze Jennifer
[email protected]I made this soup in my slow cooker and it turned out great. It's a great way to save time on a busy weeknight.
Niruprem Love
[email protected]This soup is also gluten-free, so it's a great option for people with celiac disease or gluten sensitivities.
Glory Rock
[email protected]I love that this soup is vegetarian. It's a great way to get your daily dose of vegetables.
Raeesh Khan
[email protected]This soup is a great way to use up leftover roasted tomatoes and eggplant.
Naoj Mogpon
[email protected]I've been making this soup for years and it's always a favorite. It's so easy to make and it's always delicious.
Dewan Ali
[email protected]I made this soup for a dinner party and everyone loved it. It's a great soup to serve to guests.
AA4L Life
[email protected]This soup is delicious! I love the combination of roasted tomatoes and eggplant.
Farukh Khosa
[email protected]This soup is so flavorful and comforting. It's the perfect soup to warm you up on a cold day.
Olie Ahmod
[email protected]I'm not usually a fan of eggplant, but this soup changed my mind. The eggplant was roasted to perfection and added a wonderful smokiness to the soup.
Shivdeep Bk
[email protected]This soup is so easy to make, and it's perfect for a weeknight meal. I love that I can just throw everything in the oven and let it roast.
Luther Taylor
[email protected]I've made this soup several times now, and it's always a crowd-pleaser. The roasted tomatoes and eggplant give it such a unique and delicious flavor.
Faizan Faizan ali
[email protected]This roasted tomato and eggplant soup was a hit! The flavors were rich and complex, and the soup was creamy and smooth. I especially loved the smoky flavor from the roasted eggplant.