I never make tomato soup since I like my soups to have texture and textured tomato soup is really tomato sauce. But I figured I’d go ahead and make my textured tomato soup anyway. I partially blended the soup and added broth so it wasn’t straight tomato sauce but you could easily use this as tomato sauce if you wanted to. The eggplant flavor was present but I wished it was stronger, so if I make this soup again I’ll use more eggplant and less tomato. Maybe also blend the crushed tomatoes and drain through a sieve before adding to the dish if you’d like more of a tomato soup consistency. It was really good though. We enjoyed it with some fresh green kalamata olive bread and pecorino romano. And it seems I’m finding the time to start blogging again, cheers to this!
Tomato and Roasted Eggplant Soup (or sauce)
- 2 medium eggplants (I suggest using more)
- onion, chopped
- garlic, minced
- olive oil
- 28 oz crushed tomatoes (maybe use less)
- 1 cup vegetable broth
- 1/2 teaspoon dried rosemary
- pecorino romano
- Halve eggplants and roast cut side down on an oiled baking sheet for 45 minutes at 450°. When done cool and scrape flesh from skin. Roughly chop.
- Meanwhile sauté onion and garlic over medium heat in a little olive oil until tender.
- Add the chopped eggplant, tomatoes, broth, dried rosemary, and s&p. Bring to a boil, lower heat to a simmer, and cook for 20 minutes.
- Partially blend soup using an immersion blender and add more seasoning if necessary.
- Serve topped with fresh grated pecorino romano and toasted bread.