Roasted Eggplant And Tomato Soup
A comforting roasted eggplant and tomato soup with rich flavors, topped with Parmesan cheese. Perfect for cozy dinners or entertaining guests seeking a flavorful vegetarian option.
Ingredients
Instructions
- Drain the canned tomatoes and reserve the juice.
- Cut the eggplant lengthwise into 1/4-inch thick slices.
- Lay the eggplant slices on paper towels or a colander and sprinkle with salt.
- Set aside for 1 hour to remove excess moisture and bitterness.
- Preheat the broiler or grill.
- Wipe excess liquid off the eggplant slices.
- Brush both sides of the eggplant slices with olive oil.
- Place slices on a broiler rack or cookie sheet and broil until golden brown on both sides, or grill over medium hot coals until browned.
- Place the canned tomatoes in a blender or food processor.
- Add a few eggplant slices and puree, then add more eggplant slices and reserved tomato juice until the soup reaches desired consistency and taste.
- Heat the soup before serving.
- Serve garnished with grated Parmesan cheese.
Tips & Substitutions
To enhance the flavor, consider marinating the eggplant slices in olive oil and dried herbs like thyme or oregano before broiling. If you're short on time, you can substitute the fresh eggplant with frozen eggplant slices, though fresh will yield a better texture. For a spicier kick, add a pinch of crushed red pepper flakes during blending.
Serving Suggestions
This Roasted Eggplant and Tomato Soup pairs beautifully with a slice of crusty bread or a light salad. Consider serving it alongside Mediterranean recipes such as a Rice Salad Vinaigrette for a complete meal. A drizzle of balsamic reduction over the soup before serving can also elevate the dish.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of water or vegetable broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Eggplant And Tomato Soup contains roughly 59 calories, with 4g protein, 8g carbohydrates, and 1g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! About 2 pounds of ripe tomatoes will work. Blanch them to remove the skins, then follow the recipe as directed. Fresh tomatoes will give a lighter, fresher flavor to the soup.
Is there a vegan alternative to Parmesan cheese?
Absolutely! You can sprinkle nutritional yeast on top for a cheesy flavor without using dairy. Alternatively, use a vegan Parmesan substitute available in stores or make your own by blending cashews, nutritional yeast, garlic powder, and salt.
How can I make the soup spicier?
To add heat, consider incorporating diced jalapeños or a few dashes of hot sauce during blending. You could also mix in a teaspoon of smoked paprika for a smoky flavor along with a bit of spice. Adjust according to your taste preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).