Roasted Tomato Eggplant Soup
Ingredients
- About 1 pound eggplant, cut into 1/2-inch chunks
- 2 pints cherry tomatoes, halved
- 1 medium yellow onion, cut into 16 wedges
- 3-4 garlic cloves
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1/2 teaspoon red pepper flakes, plus some for garnish
- 1/4 cup sundried tomatoes
- 1/2 cup (loosely packed) mint leaves
- Red wine vinegar, to taste
- Toasted pine nuts, for garnish
Instructions
- Preheat the oven to 425°f. Line a half sheet pan with parchment.
- Arrange the eggplant, tomatoes, onion, and garlic in one even layer on the prepped pan. Drizzle with olive oil, sprinkle with 1 teaspoon of salt and the red pepper flakes. Roast until golden brown, 35-40 minutes.
- Add the vegetables, sundried tomatoes, mint, and 4 cups of boiling water to a blender, blend until smooth. If desired, thin further with another 1/2-1 cup of boiling water. Season to taste with additional salt, and red wine vinegar (I used about 1/2 teaspoon vinegar and an additional 3/4 teaspoon salt).
- Pour into bowls and garnish with olive oil, pepper flakes, and pine nuts.
Notes
This recipe, like most blended soups, is great as leftovers (brown bag it in a tightly-sealed mason jar) and also freezes well. For a pretty reddish-orange color, use a white eggplant, as I did here; if you can't find white eggplant, Asian eggplants or a standard globe eggplant work just as well though the color will be a bit browner.
Recipe by A Modest Feast at http://www.amodestfeast.com/2016/08/08/roasted-tomato-eggplant-soup/