Daily Recipe: Roasted Tomato and Eggplant Soup with Grilled Cheese
It’s December so we’re just pretending it’s soup weather. There are quite a few colds going around, and when you’re sick nothing hits the spot more than a big bowl of soup. At least that’s our opinion.
We still have beautiful tomatoes and just this morning the ladies from Cherrywood Farms harvested eggplant from our store front garden.
Food straight from the garden, literally.
This vegetarian soup contains chickpeas, which makes it filling and it can be served as the main course. By roasting the tomatoes and eggplant, you’ll heighten the flavor of the soup.
You can make the soup on its own, or you can pair it with grilled cheese. There isn’t a more perfect pair than grilled cheese and tomato soup. We have some day-old Easy Tiger rye for $1 off that would grill up nicely with our grafton aged cheddar.
So cuddle up with a bowl of soup, a hearty grilled cheese and enjoy a (hopefully) cool evening.
Roasted Tomato and Eggplant Soup
From Martha Stewart
- 3 pounds plum tomatoes (about 12), cored and halved ($3 a pound)
- 1/2 pound carrots, cut into 3/4-inch pieces ($2.80 a bunch)
- 3 shallots, chopped
- 4 tbsp olive oil ($.44 for 4 tbsp)
- Coarse salt and ground pepper
- 1 large eggplant, cut into 3/4-inch chunks
- 15 oz chickpeas, soaked and cooked
- 2 tsp curry powder
- 1/2 cup chopped fresh cilantro
- Sliced aged cheddar ($15 for 1 lb)
- Bread of choice (rye, 9 grain, sourdough) (day old, $2.50 for a loaf)
First you will want to cook your chickpeas. You’ll want to soak them overnight, and if you want to aid the soaking process you can add in a teaspoon of baking soda. After soaking, drain and transfer to a large cooking pot. Cover the chickpeas with water, twice the amount of the peas and bring to a boil. Cover and allow to simmer for approximately one hour. Drain and allow to cool for 15 minutes.
Cooked chickpeas can keep covered in the refrigerator for up to 3 days.
Now on to the soup. Preheat the oven to 425 degrees F, with racks on the top and bottom. On a rimmed baking sheet, toss together the tomatoes, carrots, garlic, 2 tbsp oil, 1 tsp salt and 1/4 tsp pepper. Spread in a single layer, with tomatoes cut sides down.
On another rimmed baking sheet, toss together eggplan, chickpeas, curry powder, remaining 2 tbs oil, 1 tsp salt, and 1/4 tsp pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through about 45 minutes.
Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3-4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Keep warm while you make the grilled cheese.
Lightly oil a griddle or frying pan, heat it up and leave it at medium heat. Butter the outside of your bread slices. Slice your desired amount of cheese, some say it’s better to grate the cheese for optimum melting, and assemble the sandwich. Cook for 2-3 minutes until one side is toasted brown. Flip and repeat.
Serve the soup and sandwich. Smile and enjoy.