Smoky Tomato and Eggplant Soup
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!
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.
Nutrition
Serving: 1gSodium: 322mgFiber: 8gCholesterol: 20mgCalories: 224kcalPolyunsaturated Fat: 8gSaturated Fat: 5gFat: 15gProtein: 8gCarbohydrates: 29g
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