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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!
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!
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
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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.
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Saute chopped onion in ghee or butter until slightly caramelized.
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Add roasted eggplant, onion, tomato and garlic to chicken stock and simmer for 10 minutes.
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Add parmesan cheese and puree with a handheld blender until smooth.
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Salt and pepper to taste.
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Serve in bowls with cultured cream or creme fraiche.
Sarah, The Healthy Home Economist
Roast Eggplant and Tomato Soup – The Healthy Home Economist http://t.co/0OKlDlT
Thanks, I needed that 🙂
I don’t hide veggies..the kids eat it, anyway. They love ratatouille!
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.
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.
I have never been tempted to buy or eat eggplant because I have very picky eaters around here. What does eggplant resemble, in taste?
Hard to describe. They are pretty unique in taste. I can’t think of anything they actually resemble.
Mine love it in place of lasagna noodles.
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.
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! 🙂
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.