Best 2 Roasted Tomato And Eggplant Soup Recipes

Indulge in a culinary journey with our tantalizing Roasted Tomato and Eggplant Soup, a symphony of flavors that will warm your soul. This delectable soup is crafted with the finest ingredients, including vine-ripened tomatoes roasted to perfection, tender eggplant, aromatic herbs, and a touch of creaminess. Savor the vibrant colors, enticing aromas, and rich textures that come together in this culinary masterpiece.

Within this article, you'll find a collection of soup recipes that cater to various dietary preferences and culinary skills. Whether you're a seasoned chef or a novice in the kitchen, we've got you covered. From the classic Roasted Tomato and Eggplant Soup to its vegan and gluten-free variations, each recipe is carefully curated to ensure a delightful dining experience.

Embark on a culinary adventure as you explore the diverse flavors of our soup recipes. Discover the harmonious blend of roasted tomatoes and eggplant, enhanced by a symphony of herbs and spices. Delight in the creamy indulgence of our vegan and gluten-free alternatives, where plant-based ingredients take center stage without compromising on taste.

Prepare to tantalize your taste buds with our Roasted Tomato and Eggplant Soup. Let the vibrant flavors dance on your palate, leaving you craving more. Savor the comfort and warmth of this culinary creation, perfect for cozy nights in or elegant dinner parties. Dive into our collection of soup recipes and discover the perfect soup to suit your culinary desires.

Here are our top 2 tried and tested recipes!

ROASTED EGGPLANT AND TOMATO SOUP

Roasted Eggplant and Tomato Soup image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

ROASTED TOMATO AND EGGPLANT SOUP

Roasted Tomato and Eggplant Soup image

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

Ingredients

3 pounds plum tomatoes, (about 12), cored and halved lengthwise
1/2 pound carrots, cut into 3/4-inch pieces
10 garlic cloves
4 tablespoons olive oil
Coarse salt and ground pepper
1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
1 can (15.5 ounces) chickpeas, drained and rinsed
2 teaspoons curry powder
1/2 cup chopped fresh cilantro, for serving
Toasted rustic bread, for garnish (optional)

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

Tips:

Choose ripe, flavorful tomatoes and eggplants. This will ensure that your soup has the best possible flavor.
Roast the tomatoes and eggplants before adding them to the soup. This will help to caramelize the vegetables and bring out their natural sweetness.
Use a good quality vegetable broth. This will also help to enhance the flavor of the soup.
Add some fresh herbs to the soup before serving. This will add a pop of color and flavor.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Roasted tomato and eggplant soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover tomatoes and eggplants. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will enjoy.