Eggplant and Tomato Soup Puree
4 servings
70 minutes
Eggplant and tomato puree soup is a harmony of flavors that combines the rich velvetiness of roasted eggplants with the refreshing acidity of tomatoes. Its roots trace back to European cuisine, where simplicity and naturalness of ingredients are valued. Roasted vegetables reveal their depth of flavor, while garlic and onion add a light spiciness. Delicate cream makes the soup's texture soft and silky. This soup is perfect for cozy evenings; it warms and nourishes while leaving a pleasant aftertaste. It can be complemented with grated parmesan or smoked meats, adding new gastronomic nuances. Its simple preparation makes it accessible even for those just discovering the culinary world. This dish combines simplicity with sophistication, creating true gastronomic comfort.
1
Preheat the oven to 200 degrees. Line a baking tray with parchment paper. Place on it 4 large lengthwise sliced eggplants, 4 halved tomatoes, 1 large halved onion, and 6 cloves of garlic (I place them on the eggplant). Brush all the vegetables with olive oil and send them to the oven for 40 minutes.
- Eggplants: 4 pieces
- Tomatoes: 4 pieces
- Onion: 1 piece
- Garlic: 6 cloves
- Olive oil: 2 tablespoons
2
Take the vegetables out and let them cool a bit. Peel the eggplants and tomatoes. Place all the vegetables in a pot, pour about 1 liter of boiling water (enough to cover them), and simmer on low heat for 20 minutes.
- Eggplants: 4 pieces
- Tomatoes: 4 pieces
- Onion: 1 piece
- Garlic: 6 cloves
- Cream 20%: 200 ml
3
Remove the pot from the heat, blend everything with an immersion blender until smooth, season with salt and pepper to taste, add cream (I use any fat content from 10% to 33%, it doesn't significantly affect the soup's flavor), mix and warm it up a bit more.
- Salt: to taste
- Cream 20%: 200 ml
4
Before serving, you can sprinkle with grated Parmesan or serve with smoked meats. The soup, despite its simplicity, is very tasty.
- Salt: to taste