Recipe

Smokey Tomato And Eggplant Soup Recipe

Add Step-by-Step Photos	Sosousme / All my dishes 1 year, 3 months ago This soup is perfect during the summer months when fresh flavorful tomatoes and eggplant are plentiful. Prep:15m Cook:30m Servings:4	Sosousme
	freshtomato eggplant smoked paprika

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Ingredients

1 large onion, diced

3 cloves garlic, minced

3 tablespoons extra virgin olive oil, plus more to drizzle

3 small Japanese eggplant, diced (or one large globe eggplant)

12 large tomatoes, cored and diced

1 1/2 tablespoons minced parsley

1 1/2 tablespoons minced cilantro

1 1/2 teaspoons smoked Spanish paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

Pinch saffron

1/4 - 1/2 cup heavy cream

Salt and freshly ground pepper, to taste

Directions

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.

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