I got a hold of some gorgeous heirloom tomatoes this weekend at the farmers market. I think I am going to use them for this luscious recipe. I have never used heirlooms for tomato soup. I can only imagine the bursting flavor this soup is going have!
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Prep Time: 25 minutes
Total Time: 1 hour 10 inutes
3 pounds plum tomatoes, (about 12), cored and halved lengthwise
1/2 pound carrots, cut into 3/4-inch pieces
10 garlic cloves
4 tablespoons olive oil
Coarse salt and ground pepper
1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks1 can (15.5 ounces) chickpeas, drained and rinsed
2 teaspoons curry powder
1/2 cup chopped fresh cilantro, for serving
Toasted rustic bread, for garnish (optional)
Preheat oven to 425 degrees. with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.
On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon 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 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.