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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
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.