Roast Eggplant and Tomato Soup

Name: Roast Eggplant and Tomato Soup Recipe
Total time: 30 min
Yield: 2 quarts
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)

by Sarah Updated: March 09, 2018 Affiliate linksBone broth, Stock, and Soups, RecipesComments: 11

I love roast eggplant and so does my husband, but I have to admit my kids hate it. I think it’s a texture thing – the eggplant just gets so mushy after you cook it that the kids can’t get past it to discover the amazing flavor!

So, when I got a ton of Indian, Chinese, and Thai eggplant from my wonderful local farmer recently (eggplant is one of the few things that grows in the summer in hot, humid Florida), I realized that I was going to have to figure out a new plan. Eggplant parmesan wasn’t going to cut it.

Solution: I was going to have to hide the eggplant in soup and puree it so that the mushy texture was completely eliminated.

Roast Eggplant and Tomato Soup

Here’s the soup I came up with. It was a real crowd pleaser. Even my one child who doesn’t really enjoy soup much ate it with no complaints!

Of course, always make homemade soups with bone broth ideally that you make yourself. This ensures that it is rich in immunity boosting gelatin. Using a base from the store in a can or carton is not going to produce the same health benefits.

Note that if you or someone in you family is sensitive to nightshade vegetables, this recipe is not for you as both tomato and eggplant fall under this category.

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

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

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.
Saute chopped onion in ghee or butter until slightly caramelized.
Add roasted eggplant, onion, tomato and garlic to chicken stock and simmer for 10 minutes.
Add parmesan cheese and puree with a handheld blender until smooth.
Salt and pepper to taste.
Serve in bowls with cultured cream or creme fraiche.

Sarah, The Healthy Home Economist

Sarah

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.