Roasted Eggplant and Tomato Soup

Fall is here and it is soup season once again. This roasted eggplant and tomato soup recipe is a terrific recipe from Martha Stewart‘s (now defunct) Everyday Food magazine.

The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance.

I don’t usually like tomato soups, but this one has lots of flavor. We have found that it tastes even better the next day, as the flavors have had more time to blend.

Roasted Eggplant and Tomato Soup Recipe

 

Ingredients

• 12 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise


• 2 large carrots, cut into 3/4-inch pieces


• 10 garlic cloves, peeled


• 4 Tbsp olive oil


• Kosher salt and ground black pepper


• 1 large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks


• 1 can (15.5 oz) garbanzo beans, drained and rinsed


• 2 teaspoons curry powder


• 1/2 cup chopped fresh cilantro, for serving

Equipment needed:

• 2 large rimmed baking sheets


• Food processor or blender

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