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Roasted Tomato and Eggplant Soup

October 19, 2010

I made old-fashion soup and sandwiches one night when we needed something easy on the throat.  This recipe is from

roasted tomato eggplant soup

Everyday Food, and it’s really not much trouble to make…not as much trouble as you think roasting and pureeing your own tomatoes would be, plus the flavor is much richer than what’s in a can.  Even though tomato season should be over, I’m seeing decent looking tomatoes at the market and roasting them will hide any inadequacies they may have.  The eggplant gives is some body, and the chickpeas make it hearty.  You can have it on it’s own, with a salad, or with an old-fashioned grilled cheese.  Serves 4-6.


3 pounds plum tomatoes, (about 12), cored and halved lengthwise

1/2 pound carrots, cut into 3/4-inch pieces

10 garlic cloves, unpeeled (don’t worry- they mellow out!)

4 T olive oil

Coarse salt and ground pepper

1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks

1 15 oz can chickpeas, drained and rinsed

2 t curry powder

1/2 c chopped fresh cilantro, for serving


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 (or easier, in the soup pot with an immersion blender). 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.

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