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!
- 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
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