Smokey Tomato and Eggplant Soup
From sosousme 15 years ago
- 30 minutes to make
- Serves 4
This soup is perfect during the summer months when fresh flavorful tomatoes and eggplant are plentiful.
Ingredients
- 1 large onion, diced shopping list
- 3 cloves garlic, minced shopping list
- 3 tablespoons extra virgin olive oil, plus more to drizzle shopping list
- 3 small Japanese eggplant, diced (or one large globe eggplant) shopping list
- 12 large tomatoes, cored and diced shopping list
- 1 1/2 tablespoons minced parsley shopping list
- 1 1/2 tablespoons minced cilantro shopping list
- 1 1/2 teaspoons smoked Spanish paprika shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon ground ginger shopping list
- Pinch saffron shopping list
- 1/4 - 1/2 cup heavy cream shopping list
- salt and freshly ground pepper, to taste shopping list
How to make it
- In a large saucepan, saute the onion and garlic in the olive oil; add the eggplant and saute for a few minutes. Add the tomatoes and cook until they just start to breakdown, about 10 minutes. Add the parsley, cilantro, paprika, cumin, ginger and saffron; simmer for 20 minutes. Put the soup through a food mill or blend in a blender (be careful working with hot foods); then put through a fine sieve. Return soup to the pan and heat over low heat; add cream; taste and adjust seasoning. Serve in bowls, drizzle with a little olive oil and sprinkle with additional smoked paprika, if desired.
The Rating
Reviewed by 6 people-
I have sooooooo many tomatoes in the garden - this is perfect!
lincolntoot
in Freehold loved it
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I like the flavors in this. Sounds like a winner... Jim
jimrug1
in Peoria loved it
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Sounds delicious!
mamalou
in Attleboro loved it
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