Smoky Tomato and Eggplant Soup is a wonderful vegetarian soup that smells and tastes just like it has Andouille sausage in it, but it doesn't. The smoked paprika does the trick!
The Making of Smoky Tomato and Eggplant Soup
Smoky Tomato and Eggplant Soup is the perfect soup to make during the summer months when flavorful tomatoes are available and fresh sweet eggplant is growing in the garden.
Summer tomatoes
A Meaty Vegetarian Soup
The ingredients in this soup make it vegetarian if you use the vegetable stock rather than chicken of course, but the addition of smoked paprika gives it a meaty, andouille sausage smell and flavor. I swear you would swear there is meat in it, but there's not.
Can I make this in the Winter?
YES! Yes, you can.
During the winter months when fresh ripe tomatoes are not available, use a good canned Italian plum tomato with its juice.
As for the eggplant, salt it to remove the bitterness they sometimes display. Simply slice the eggplant and put a fine layer of salt over the slices. Allow them to sit for about 15 minutes, then rinse them to remove the salt. Proceed with the recipe as written.
Fresh from the garden Japanese eggplant
During the winter months, pair this delicious soup with a grilled cheese sandwich for the ultimate childhood memory.
Better than Cambell's Tomato Soup, I guarantee you.
While optional, a drizzle of a good fruity olive oil over the top really boosts the yumminess of this soup.
Smoky Tomato and Eggplant Soup
Smoky Tomato and Eggplant Soup
Ingredients
- 1 large onion diced
- 3 cloves garlic minced
- 3 tablespoons extra virgin olive oil
- 3 small Japanese eggplant diced (or one large globe eggplant)
- 12 large tomatoes cored and diced
- 1 cup chicken or vegetable stock
- 1 ½ tablespoons minced parsley
- 1 ½ tablespoons minced cilantro
- 1 ½ teaspoons smoked Spanish paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- Pinch saffron
- ¼ cup heavy cream
- Salt and freshly ground pepper to taste
- 1 tablespoon of a fruity extra virgin olive oil optional
Instructions
- In a large saucepan, saute the onion and garlic in the olive oil, add the eggplant and saute for a few minutes more, add the tomatoes and cook until they just start to breakdown, about 10 minutes. Add the chicken stock, parsley, cilantro, paprika, cumin, ginger, and saffron; simmer for 20 minutes. Put the soup through a food mill, or blend in a blender (be careful as it will be hot); then put through a fine sieve. Return the soup to the pan and heat over low heat; add cream; taste and adjust seasonings. Serve in bowls, drizzle a little fruity olive oil over and sprinkle with additional smoked paprika, if desired.
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