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Dinner Tonight: Roasted Tomato and Eggplant Soup

I usually hate tomato soup. I don't hate many things, but a bowl of bland off-red soup is a rare exception. Blended soups in general tend to be boring and homogeneous, and tomato is, at least for me, the worst offender. So why am I telling you about a tomato soup, especially when I could be whipping up another sublime BLT?

Leave it to Martha Stewart to sort things out. Instead of simply blending all the vegetables, only the roasted tomatoes, carrots, and garlic are pureed. The eggplant and chickpeas are roasted and then simply folded in, adding a distinctive texture and flavor. A little bit of curry powder adds a subtle depth to each bite, and some cilantro helps add a freshness to a soup I don't actually hate at all. In fact, I kind of like it.

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