This hearty vegetarian soup is the perfect lunch! The addition of eggplant to the soup adds antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural polyphenols, which may help cells do a better job of processing sugar…and it tastes superb to boot!!
Eggplant & Tomato Soup
extra virgin olive oil
1 large eggplant, peeled & diced
2 Vidalia onions, peeled & diced
6 cloves garlic, minced
1 teaspoon ground thyme
2 teaspoons dried fennel seeds
2 teaspoons dried oregano
1 tablespoon sugar
1/8 teaspoon red pepper flakes
salt & fresh ground pepper
3 cups vegetable stock
28 oz crushed tomatoes
28 oz whole peeled plum tomatoes,
1/2 cup fresh grated Parmesan cheese
croutons (for garnish)
In a large stock pot heat two tablespoons of extra virgin olive oil along with the diced eggplant. Sauté 5 minutes. Add the diced onions and sauté an additional 5 minutes. Add the minced garlic, thyme, fennel seeds, oregano, sugar & red pepper flakes; season with a tablespoon and a half of salt and fresh ground pepper to taste. Sauté 2 minutes. Add the vegetable stock and the crushed tomatoes to the pot. Place the plum tomatoes and their juices into a food processor and pulse until relatively smooth; add to the stock pot. Bring to a soft boil; reduce heat and simmer 20 minutes to combine the flavors. Ladle soup into the food processor (working in batches) and process until smooth. Pour back into the stock pot and reheat. Scoop soup into soup bowls and top with freshly grated Parmesan cheese & a few croutons.
This recipe is adapted from Ina Garten’s Tomato & Eggplant Soup.
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