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

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By Rajani 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, a deliciously finger licking recipe to treat your family and friends. This recipe of Roasted eggplant and tomato soup by Rajani sivaram will definitely help you in its preparation. The Roasted eggplant and tomato soup can be prepared within 15 minutes. The time taken for cooking Roasted eggplant and tomato soup is 55 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Roasted eggplant and tomato soup step by step. The detailed explanation makes Roasted eggplant and tomato soup so simple and easy that even beginners can try it out. The recipe for Roasted eggplant and tomato soup can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Roasted eggplant and tomato soup from BetterButter.

  • 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