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Roasted Eggplant and Tomato Soup

Posted by Elise on Nov 4, 2004

Filed under Gluten-Free, Soup and Stew, Vegetarian

Roasted Eggplant and Tomato Soup

Fall is here and it is soup season once again. This roasted eggplant and tomato soup recipe is a terrific recipe from Martha Stewart's Everyday Food magazine. The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance. I don't usually like tomato soups, but this one has lots of flavor. We have found that it tastes even better the next day, as the flavors have had more time to blend.

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Roasted Eggplant and Tomato Soup Recipe

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Ingredients

  • 3 lbs plum tomatoes (about 12), tough stem point removed, and tomatoes halved lengthwise
  • 1/2 lb carrots, cut into 3/4-inch pieces
  • 10 garlic cloves
  • 4 Tbsp olive oil
  • Coarse salt and ground black pepper
  • 1 1/2 lbs of eggplant, cut into 3/4-inch chunks
  • 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving

Method

1 Preheat oven to 425°F, with racks on top and bottom of the oven. On one rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 Tbsp oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread out on the baking sheet in a single layer, with the tomatoes cut sides down.

2 On another rimmed baking sheet, toss together the eggplant, chickpeas, curry powder, remaining 2 Tbsp oil, 1 teaspoon salt, 1/4 teaspoon pepper. Spread out in a single layer on the baking sheet. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, about 45 minutes, tossing the mixtures halfway through.

3 Using tongs, peel off and discard the tomato skins. Purée tomato mixture (including the juices) in a blender or food processor until smooth. Transfer the mixture to a large pot. Stir in the eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper.

Serve, sprinkled with cilantro; garnish with toasted bread if desired.

Yield: Serves 6.

Indexed: Eggplant, Soup, Tomato, Tomato Soup, Vegetable Soup

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14 Comments

This soup is very tasty and full of goodness. I'm really surprised why nobody has tried it yet! Carrots give it lots of Vit A and thickness. Curry powder and garlic go very well with garbanzo beans and eggplants...love their roasted flavor!! A very healthy and nutritious light meal by itself.

Posted by: Anonymous on August 22, 2006 1:18 PM

Wow, this is delicious! I used fresh ripe tomatoes from my CSA basket (but I had round slicing tomatoes, not plum tomatoes). I really like the texture of the roasted garbonzos. My garbonzo/eggplant roasting pan had lots of browned bits stuck to it, so I used a bit of the water from the recipe to dissolve that flavor before I mixed it all together.

Posted by: emily on September 19, 2006 4:38 PM

I didn't have any cilantro, so I left that out. Delicious anyway.

Posted by: emily on September 19, 2006 4:39 PM

Fantastic recipe! What a great way to eat eggplant. I also liked how there was no broth but the soup was still so tasty. Definitely a keeper! BTW I really love this blog; I've yet to find anything comparable as far as quality of recipes and even the actual website is easy to use. Thanks for the site and keep up the good work!

Posted by: typome on December 16, 2007 9:16 PM

Delicious! Perfect, comforting food for a cold and cloudy day, and its healthy too! The coriander goes so well with eggplant, garbanzos and curry. And the roasting technique...is just great!! It adds soo much flavor to this soup! I think this gives it all the taste! Thank you for sharing.

Posted by: Wendy on May 1, 2008 9:57 AM

What a great recipe, Elise. We have a bumper tomato crop and I was looking for ways of using them up. I served this soup with jalepeno corn bread and my family loved it. The roasted chickpeas are a nice crunchy addition. Thank you for posting this.

Posted by: Jill on August 23, 2008 4:38 PM

Do you peel the eggplant?

If the eggplant you are using has a thick peel, you may want to remove it. Small eggplants have thin peels that cook up tender and don't need to be remove. ~Elise

Posted by: K.G. on December 6, 2008 4:46 AM

I added red pepper to the tomato mixture and loved the flavor it brought out. I really liked this soup- very tasty with pita chips!

Posted by: kali on February 4, 2009 4:46 PM

Really good. Loved the roasted chick peas best.

Posted by: PH on March 21, 2009 5:26 PM

I noticed that there is no broth in this soup, or does the liquid come from the tomatoes? I saw one comment from someone who said she added some water from the recipe to remove the brown bits from the roasting pan.

In the 4th step you thin the mixture with several cups of water. ~Elise

Posted by: Sheila on August 26, 2009 9:27 AM

I just made this soup last night. Really great! I don't normally like eggplant but ive recently realized how roasting veggies really changes and enhances the flavors. Anyway, just a slight change for anybody out there who doesnt like beans, i used white hominy in place of the chickpeas. I also added a little chili powder and cayenne to spice it up a tad towards the end. Otherwise it was GREAT:)

Posted by: Liesl on September 1, 2009 6:14 AM

We gave this soup top rating! I could eat the roasted curried chickpea/egglant mixture as a side dish. As suggested, I also added in diced roasted red bell pepper at the tomato puree stage, which I did in the pot using an immersion blender. I strained the tomato guts/seeds and added the juice in with the water. I found the flavors to be very Italian, but didn't feel like using the standard parsely. Added some chives, but mint may also be interesting. The only down side, which I should have figured since this recipe is adapted from Martha's, was that while the recipe was simple in terms of the techniques used, the prep process took a long time and used many dishes.

Posted by: Saffoula on September 15, 2009 8:04 AM

My husband and I thought this soup was good, not great but good. I wish there was some heat element, like cayenne pepper maybe? It is a nice new way to use our eggplant.

Posted by: Allison on September 26, 2010 4:40 PM

We tweaked the ratio of eggplant/carrots/tomatoes to our liking ~ I get overwhelmed by eggplant flavor pretty easily. But the difference between eating this soup the 1st day & the day after you make it is astounding.

After a night in the fridge, the eggplant's sweetness combined with the carrots/tomatoes gave us an unearthly tasty delight. The roasting really helps keep this from going soggy too soon.

Garnished with a heapin tbsp of shaved parmesan and a pinch of parsley, my wife and I halved the recipe and still had enough for 3 meals (went well before a panko crusted salmon).

We think this is one of the better eggplant recipes from elise, thanks!

Posted by: hit&runpariah on February 3, 2011 12:59 PM

I apologize for the inconvenience, comments are closed. ~Elise

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