Roasted Eggplant and Tomato Soup

Need a gluten free, lacto ovo vegetarian, and primal soup? Roasted Eggplant and Tomato Soup could be a great recipe to try. This recipe serves 4 and costs $3.09 per serving. One portion of this dish contains roughly 10g of protein, 10g of fat, and a total of 305 calories. It is brought to you by Foodnetwork. If you have red pepper flakes, onion, salt and pepper, and a few other ingredients on hand, you can make it. 899 people were impressed by this recipe. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. With a spoonacular score of 69%, this dish is pretty good. Roasted Tomato And Eggplant Soup, Roasted Eggplant & Tomato Soup with Fresh Herbs, and Dinner Tonight: Roasted Tomato and Eggplant Soup are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

A few leaves fresh basil, torn, plus 3 for garnish

4 cups chicken stock

1 medium to large firm eggplant, halved, scored with paring knife

2 tablespoons EVOO, plus more for liberal drizzling

1 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)

2 tablespoons fresh thyme, chopped

1 bulb garlic, ends cut to expose the cloves

1 onion, chopped

1 teaspoon crushed red pepper flakes

1 cup dry white or red wine

Crumbled or grated ricotta salata, garnish

Salt and freshly ground black pepper

2 tablespoons tomato paste

Equipment:

oven

baking sheet

aluminum foil

dutch oven

frying pan

immersion blender

Cooking instruction summary:

Watch how to make this recipe. 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, crushedred 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.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 425 degrees F.

3. 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.

4. 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.

5. Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat.

6. Add the thyme, crushedred pepper flakes, onions and salt and pepper and stir to soften, 5 minutes.

7. 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.

8. 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 Information:

Quickview
305k Calories
10g Protein
10g Total Fat
32g Carbs
12% Health Score
Limit These
Calories
305k
15%

Fat
10g
16%

  Saturated Fat
1g
12%

Carbohydrates
32g
11%

  Sugar
15g
17%

Cholesterol
7mg
3%

Sodium
964mg
42%

Alcohol
6g
35%

Get Enough Of These
Protein
10g
20%

Vitamin A
1390IU
28%

Fiber
6g
27%

Vitamin B3
5mg
25%

Manganese
0.49mg
24%

Potassium
747mg
21%

Vitamin C
16mg
20%

Iron
3mg
18%

Vitamin B2
0.31mg
18%

Vitamin B6
0.36mg
18%

Copper
0.3mg
15%

Vitamin E
1mg
13%

Phosphorus
128mg
13%

Calcium
119mg
12%

Folate
45µg
11%

Magnesium
45mg
11%

Vitamin K
11µg
11%

Vitamin B1
0.15mg
10%

Selenium
6µg
10%

Zinc
0.81mg
5%

Vitamin B5
0.41mg
4%

covered percent of daily need
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