Roasted eggplant and tomato soup | How to make Roasted eggplant and tomato soup

1 review
Rate It!
ByRajani sivaram
Created on 28th Jan 2016
  • Roasted eggplant and tomato soup, How to make Roasted eggplant and tomato soup
Roasted eggplant and tomato soupby Rajani sivaram
  • Roasted eggplant and tomato soup | How to make Roasted eggplant and tomato soup (53 likes)

  • 1 review
    Rate It!
  • By Rajani sivaram
    Created on 28th Jan 2016

About Roasted eggplant and tomato soup

A Rachel Ray inspired recipe, this one is easy to put together. It takes advantage of the oven based roasting technique and is full of flavor and absolutely delicious.

Roasted eggplant and tomato soup is a delicious and yummilicious dish which is one of the popular dish of world. Roasted eggplant and tomato soup is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Roasted eggplant and tomato soup is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 15 minute and it takes 55 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Roasted eggplant and tomato soup. It is an amazing dish which is perfectly appropriate for any occasion. Roasted eggplant and tomato soup is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Roasted eggplant and tomato soup is an art and while preparing this dish you can feel the aroma of this delicious Roasted eggplant and tomato soup. Surprise your family and friends by preparing this hotel style Roasted eggplant and tomato soup at your home.

  • Prep Time15mins
  • Cook Time55mins
  • Serves4People
Roasted eggplant and tomato soup

Ingredients to make Roasted eggplant and tomato soup

  • 3 tablespoons of olive oil
  • 1 eggplant, halved
  • 1 red pepper, halved
  • 3 tomatoes, halved
  • 1 whole garlic bulb
  • 1 Onion, chopped
  • 1 teaspoon red pepper flakes or chili powder (as per taste)
  • 6 cups stock or water
  • Few basil leaves
  • Salt and pepper
  • Grated cheese, optional

How to make Roasted eggplant and tomato soup

  1. Preheat the oven to 204 degrees celsius. Coat a baking pan with olive oil and place the eggplant, tomatoes and pepper on it after cutting it into half. Eggplant and peppers need to be placed flat side down. Tomatoes can be kept flat side up.
  2. Garlic can be cut into half across and wrapped in foil with a teaspoon of olive oil, salt and pepper.
  3. Bake until the veggies are roasted for about 40 minutes. Place the peppers in a zip lock and let it sweat. (This makes it easy to peel the skin off.)
  4. Let it all cool, then peel off the skin from peppers. Roughly chop the tomatoes and peppers.
  5. In a soup pan, add one tablespoon oil. Then add the onions and cook until its pink in colour.
  6. Add the pepper flakes, follow it up with the chopped tomatoes and peppers. Squeeze out the garlic from its skin and add it.
  7. Scrape out the flesh from the eggplant and discard the skin. Add it to the soup along with 6 cups of water or stock. Also add the basil leaves.
  8. Season per taste. Let it come to a boil and cook for 10-15 minutes. Then take it off the heat and once its cool enough puree it in batches.
  9. Heat at the time of serving and serve with some grated cheese on top.
My Tip: Basil adds a wonderful flavor to the soup. Do not skip it.

Reviews for Roasted eggplant and tomato soup (1)

Deviyani Srivastava2 years ago
Sounds very delicious!
Reply