Eggplant Tomato Soup Recipe

This delicious soup, prepared with a combination of roasted eggplant and tomatoes, is both a nutritious and light option.
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Eggplant Tomato Soup (Serves 6)

Ingredients

  • 2 medium eggplants
  • 5 ripe tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 1 tablespoon of tomato paste
  • 5 cups of hot water (vegetable broth optional)
  • Salt, black pepper
  • Optional: 1 teaspoon of red pepper powder
  • For serving: Crusty bread, fresh basil or yogurt

Preparation

  1. Prepare the eggplants: Grill the eggplants (on the stove, in the oven or in the airfryer). Peel and chop them into small pieces.

  2. Fry the tomatoes and onions: Put the olive oil in a pot. Fry the diced onions until they turn pink. Add the crushed garlic. Then add the peeled and chopped tomatoes. Cook for 5-6 minutes.

  3. Tomato paste and spices: Add the tomato paste, fry for 1-2 minutes. Add salt, black pepper and red pepper powder if desired.

  4. Add the eggplant: Put the chopped grilled eggplants in the pot. Mix.

  5. Add the water: Add the hot water. After it boils, cook on low heat for 15 minutes.

  6. Make it smooth: Blend the soup until smooth with a hand blender. If you wish, you can add a little more water for consistency.

  7. Serving suggestion: Serve with toasted bread pieces, finely chopped basil or a little yoghurt.

Notes

  • If the tomatoes are too sour, a teaspoon of sugar can provide balance.
  • The roasted flavor gives the eggplant a characteristic aroma, and instead of the oven, a roasting pan can be preferred.