Charred Eggplant Soup

Name: Charred Eggplant Soup
Ingredients: 4 Tbs. olive oil; 1/2 cup chopped onion; 13 cup chopped carrot; 13 cup chopped celery; 1 tsp. chopped garlic; 1/2 tsp. chopped fresh thyme; 1/2 tsp. chopped fresh oregano; 18 tsp. chopped fresh rosemary; 1 bay leaf; 1/2 tsp. fennel seed; 1 1/2 to 2 lbs. eggplant, whole and unpeeled; 2 1/2 to 3 lbs. fresh tomatoes, skinned and coarsely chopped; 1 tsp. balsamic vinegar; 1/4 tsp. salt; 1/4 tsp. freshly ground black pepper; Tomato juice or water, to thin soup as needed

16 ingredients

11 steps

Ingredients

4 Tbs. olive oil
1/2 cup chopped onion
13 cup chopped carrot
13 cup chopped celery
1 tsp. chopped garlic
1/2 tsp. chopped fresh thyme
1/2 tsp. chopped fresh oregano
18 tsp. chopped fresh rosemary
1 bay leaf
1/2 tsp. fennel seed
1 1/2 to 2 lbs. eggplant, whole and unpeeled
2 1/2 to 3 lbs. fresh tomatoes, skinned and coarsely chopped
1 tsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Tomato juice or water, to thin soup as needed

Directions

1

Heat 3 tablespoons oil in skillet over medium heat and saute onion, carrots, celery and garlic until soft, about 5 minutes.
2

Add herbs and fennel seeds and cook 2 minutes more.
3

Remove from heat and set aside.
4

Grill or broil eggplant until skin is black and blistered and inside is soft.
5

Remove stem, and scoop insides into large saucepan.
6

Add sauteed vegetables, tomatoes, vinegar, salt, pepper and tomato juice or water.
7

Bring to a boil over medium heat and cook for 2 to 3 minutes.
8

Remove from heat and cool slightly.
9

Puree in food processor or blender until liquid is red with black specks from charred skins.
10

If soup is too thick, thin with more tomato juice or water.
11

Season to taste, and drizzle with remaining 1 tablespoon olive oil.