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Healthy Home Economist / Archives / Recipes / Stock, Broth & Soups / Soup Recipes / Soup Recipes For Dinner / Roast Eggplant and Tomato Soup

Roast Eggplant and Tomato Soup

by Sarah Pope / Affiliate Links ✔

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eggplant and tomato soupI love eggplant and and so does my husband, but I have to admit my kids hate it. I think it’s a texture thing – the eggplant gets a bit mushy after you cook it such that they can’t get past it to discover the amazing flavor. This is true even for dishes with other strong flavors like eggplant parmesan although enough cheese can sometimes solve the problem!

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.

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.

It is a great choice for those on a keto low carb diet too!

eggplant and tomato soup
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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.

Sarah, The Healthy Home Economist

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Category: Soup Recipes For Dinner, Vegetarian Soup Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (11)

  1. Melissa @ Breath of Life

    Aug 16, 2011 at 1:59 pm

    I’m wondering if you could can this soup, before adding the cheese. I think I’d just blend it together and then process in a water bath. I’m the only one in my family who likes tomato soup, but this sounds like a great way to use up goodness from the garden.

    Reply
  2. Linda

    Aug 6, 2011 at 5:10 pm

    I love that you said you have to hide it from your kids. I have to do that too sometimes. I will try this soup. It sounds good.

    Reply
    • Sarah, TheHealthyHomeEconomist

      Aug 6, 2011 at 8:48 pm

      Once they get into the flavor via the soup, the texture won’t bother them so much. They will outgrow it but in the meantime – have to get it in somehow! 🙂

  3. Janel Eagan via Facebook

    Aug 6, 2011 at 12:59 pm

    Mine love it in place of lasagna noodles.

    Reply
  4. D.

    Aug 6, 2011 at 12:47 pm

    I have never been tempted to buy or eat eggplant because I have very picky eaters around here. What does eggplant resemble, in taste?

    Reply
    • Sarah, TheHealthyHomeEconomist

      Aug 6, 2011 at 1:26 pm

      Hard to describe. They are pretty unique in taste. I can’t think of anything they actually resemble.

  5. AL

    Aug 6, 2011 at 11:52 am

    Aren’t eggplants part of nightshade plants which can cause inflammation or allergic reactions?
    I love eggplants too but since reading about the inflammatory effects of nightshade plants, I have tried to reduce or eliminate eating these as much as possible. Does roasting or fermentation neutralize or reduce the inflammatory effects of these kinds of plants?
    Thanks, AL.

    Reply
    • Sarah, TheHealthyHomeEconomist

      Aug 6, 2011 at 11:56 am

      Some folks have issues with nightshades especially if there is any gut imbalance going on. We don’t seem to have problems with it in our family so we do enjoy them. Roasting does help the digestibility of vegetable considerably which is why Dr. Price recommended them to be eaten cooked with liberal amounts of butter to improve absorption.

      No doubt eggplants should never be eaten raw or juiced.

  6. Ramona Chiasson via Facebook

    Aug 6, 2011 at 11:50 am

    I don’t hide veggies..the kids eat it, anyway. They love ratatouille!

    Reply
  7. Marya Mesa via Facebook

    Aug 6, 2011 at 11:38 am

    Thanks, I needed that 🙂

    Reply
  8. HealthyHomeEconomist (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon)

    Aug 6, 2011 at 11:01 am

    Roast Eggplant and Tomato Soup – The Healthy Home Economist http://t.co/0OKlDlT

    Reply

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