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Roast Eggplant and Tomato Soup Recipe

Recipe for a delicious mix of roast eggplant and tomato puree for a blended soup your children will love without texture issues from the eggplant!

Total Time 30 minutes
Servings 2 quarts
Author Sarah Pope

Ingredients

  • 1-2 large eggplant or 10 small Indian eggplants
  • 2 cups tomato puree make your own or source in glass jars only
  • 1 large white or Spanish onion chopped, preferably organic
  • 1 quart bone broth
  • 4 cloves garlic minced, preferably organic
  • 1/2 tsp dried thyme
  • 1/2 cup parmesan cheese
  • creme fraiche or cultured cream
  • sea salt to taste
  • pepper to taste

Instructions

  1. Slice eggplants in half and roast skin side up at 375 F/ 191 C in expeller coconut oil, homemade ghee, olive oil, avocado oil or sesame oil until tender (about 20 minutes). Scoop out roast eggplant and discard skin.

  2. Saute chopped onion in ghee or butter until slightly caramelized.

  3. Add roasted eggplant, onion, tomato and garlic to chicken stock and simmer for 10 minutes.

  4. Add parmesan cheese and puree with a handheld blender until smooth.

  5. Salt and pepper to taste.

  6. Serve in bowls with cultured cream or creme fraiche.