Roasted Eggplant and Tomato Soup Recipe

Fall is true right here and it is soup season as quickly as as soon as extra. This roasted eggplant and tomato soup recipe is a terrific recipe from Martha Stewart’s (now defunct) Frequently Meals journal.

The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully on this vegetable soup whereas the roasted eggplant gives the soup its substance.

I don’t usually like tomato soups, nevertheless this one has a variety of style. We have found that it tastes even larger the following day, as a result of the flavors have had additional time to combine.

Gear needed: 2 big rimmed baking sheets and a meals processor or blender

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12 plum tomatoes (about 3 kilos), cored, and scale back in half lengthwise
2 big carrotsscale back into 3/4-inch objects
10 garlic clovespeeled
4 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly flooring black pepper
1 big eggplant (about 1 1/2 kilos), scale back into 3/4-inch chunks
1 can (15.5–ounce) garbanzo beansdrained and rinsed
2 teaspoons curry powder
1/2 cup chopped latest cilantrofor serving

Preheat the oven:

Place oven racks on the very best third and bottom third of oven. Preheat oven to 425°F (220°C).
Put collectively the tomatoes, carrots, and garlic:

Place the tomatoes, carrots, and garlic in an enormous bowl and sprinkle with 2 tablespoons of the olive oil, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss to coat the greens evenly.

Unfold them out in layer in a rimmed baking sheet, with the tomatoes scale back facet down on the baking sheet.
Put collectively the eggplant and garbanzo beans:

Place the chopped eggplant and garbanzo beans within the similar bowl and sprinkle with the remaining 2 tablespoons of olive oil, the curry powder, a teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the eggplant objects and garbanzo beans successfully.

Unfold them out in a single layer on a second rimmed baking sheet.
Roast the greens:

Place the baking sheet with the tomatoes and carrots on the very best rack and the eggplant and garbanzo beans on the lower rack inside the oven.

Roast at 425°F (220°C) until cooked through and evenly browned, about 45 minutes. About halfway through the cooking flip the greens over in order that they brown on the other facet.

Elise Bauer

Elise Bauer
Take away the tomato skins and blend the tomatoes, carrots, garlic:

Take away the greens from the oven when carried out. Use tongs or a fork to peel off the tomatoes skins (they should come off merely) and discard. Place the roasted tomatoes, carrots, garlic, and all of the juices from the roasting pan in a blender or meals processor and blend until clear.
Stir inside the roasted eggplant and garbanzo beans, add water:

Pour the tomato carrot purée into an enormous pot. Stir inside the roasted eggplant and garbanzo bean mixture. Add 3 to 4 cups of water to skinny. Heat to a simmer on medium.

Season with salt and pepper. Sprinkle with latest cilantro to serve.

Food plan Data (per serving)
273	Vitality
11g	Fat
40g	Carbs
8g	Protein

Food plan Data
Servings: 6
Amount per serving
Vitality	273
% Daily Price*
11g	14%
Saturated Fat 2g	8%
0 mg	0%
274mg	12%
40g	15%
Dietary Fiber 12g	42%
Full Sugars 13g
8g
Vitamin C 24mg	122%
Calcium 70mg	5%
Iron 3mg	15%
Potassium 802mg	17%
*The % Daily Price (DV) tells you the way in which lots a nutrient in a meals serving contributes to a daily meals plan. 2,000 vitality a day is used for fundamental vitamin advice.

Food plan information is calculated using an ingredient database and must be considered an estimate. In situations the place a variety of ingredient choices are given, the first listed is calculated for vitamin. Garnishes and optionally accessible components are normally not included.