Ingredients
Scale
- About 1/2 of a medium eggplant (about 1 1/2 cups after roasting and chopping), peeled & sliced into 1/2 inch thick slices (smaller fairy tale or Japanese eggplant need not be peeled)
- 3 – 5 cloves of garlic
- 1/2 of a yellow onion
- A bit of olive oil
- 4 medium fresh red garden tomatoes, peeled
- 1 bay leaf
- 2 cups chicken or vegetable broth
- About 2 Tablespoons fresh herbs (rosemary, oregano, basil, tarragon, thyme)
- 1/2 cup fat free half and half (optional)
- Goat cheese crumbles (or feta) & fresh herbs for garnish
Instructions
- First, roast the vegies: Preheat oven to 400°F. Place eggplant slices, onion and garlic on large baking sheet. Brush vegetables lightly with oil. Roast until vegetables are tender and brown in spots, about 10 – 15 minutes. Remove from oven and chop into hunks.
- Meanwhile, peel the tomatoes by dipping them briefly in boiling water, then pulling the peel off. (It should pull off very easily.)
- In a medium saucepan or soup pot over medium heat, add the tomatoes (with juices!) along with the roasted vegetables and herbs.
- Add the broth and bring to boil. Reduce heat to simmer. Cook until all the vegies are very tender, about 20 – 30 minutes. Cool slightly.
- Puree the soup in your blender until smooth. Return your soup to the saucepan and stir in fat free half and half, if using. Season the soup with salt and pepper to taste.
- Ladle the hot soup into bowls, sprinkle with a few goat cheese crumbles and garnish with fresh herbs. Serve with crunchy toast to mop up every drop.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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