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Roasted Eggplant and Tomato Soup
Roasted Eggplant and Tomato Soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Flavorful roasted eggplant and tomato soup with chickpeas, garlic, and carrots. Hearty and versatile - ideal for a filling meal or as a delicious dip for grilled cheese.
Ingredients:
  • 12 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise
  • 2 large carrots, cut into 3/4-inch pieces
  • 10 garlic cloves, peeled
  • 4 tablespoons extra virgin olive oil
  • Kosher salt and ground black pepper
  • 1 large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks
  • 1 can (15.5 oz) garbanzo beans, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving
Instructions:
  • Combine fresh tomatoes, carrots, and garlic in a large bowl. Drizzle with 2 tablespoons of olive oil, season with 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to ensure even coating. Transfer the vegetables to a rimmed baking sheet, arranging tomatoes cut side down.
  • Combine the chopped eggplant and garbanzo beans in a bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with curry powder, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until evenly coated, then spread in a single layer on a second rimmed baking sheet.
  • For perfectly roasted vegetables, arrange the tomatoes and carrots on the top oven rack and the eggplant and garbanzo beans on the lower rack. Roast at 425°F (220°C) for approximately 45 minutes until tender and golden brown. Remember to flip the vegetables halfway through cooking for even browning.
  • Peel the roasted tomatoes easily after removing them from the oven. Blend together the skinned tomatoes, carrots, and garlic along with all the flavorful pan juices until smooth.
  • Combine the roasted eggplant and garbanzo beans with the tomato carrot purée in a large pot. Pour in 3 to 4 cups of water to reach desired consistency. Simmer on medium heat, then season with salt and pepper. Garnish with fresh cilantro before serving.

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