This roasted tomato, eggplant and smokey chilli soup is a hearty, nutritious and delicious winter meal. Made from roasted tomato and eggplant simmered in a chicken bone broth with an added kick of smokey chilli, it is the perfect way to warm up this winter.
I love a good soup, really I do. I mean, obviously I do, this is at least the tenth soup i’ve posted here.
This soup though, is one of my favourites so far. Roasted tomato and eggplants, cooked in a chicken bone broth and flavoured with thyme and smokey chilli. Could you think of a better combination?
I made loads of bone broth back when I was breastfeeding (expressing actually!) and love the depth of flavour it adds to stews and soups. And it’s an added bonus it’s really good for you. Check this list out if you’re new to this. And this post for how to make your own. But if you don’t have the time, check out the Stock Merchant (Australia) for an additive free pre-made version.
Today’s recipe is pretty simple, you just roast the tomatoes and eggplant then simmer them with the other ingredients for a bit before pureeing into a delicious, hearty and nutritious soup. I love the smokey addition of smoked paprika and a healthy dose of chilli for a nice kick. Feel free to up or down the measurements for a bit more or less punch.
Hope you’re keeping warm this winter. It’s my favourite time of year and I am loving it!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Large mixing bowl
- Large baking tray, lined with baking paper
- Large deep saucepan
Ingredients (makes 2L):
- Good lug of olive oil
- 2 punnets cherry tomatoes (500g)
- 1/2 large eggplant, diced into cubes
- 4 garlic cloves, in their cases
- 1 onion, finely diced
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon crushed red prepper flakes
- 1 tablespoon smokey paprika
- 3 cups chicken bone broth or stock (if using bone broth, salt will need to be added)
- 1 cup dry white wine
- 1 can crushed tomatoes
- 1-2 tablespoons raw sugar
- Sea salt (I added round 2 teaspoons) and pepper to taste
- To serve: fresh thyme, bread crumbles, pure cream, olive oil
1. Preheat oven to 180°C. In a large bowl, toss together the cherry tomatoes, diced eggplant and garlic cloves with a generous lug of olive oil. Pour mixture onto your prepared baking tray and pop into the oven to roast for 30-40 minutes until the tomatoes have caramelised and browned at the edges.
2. When the roasted veggies are almost done, heat some olive oil up in a deep saucepan, add the onion and fry until translucent. Add the thyme, crushed red pepper and paprika, and fry for a minute more. Add the bone broth/stock, wine, crushed tomatoes and raw sugar, give it a good mix. Add the roasted veggies, squeeze out the roasted garlic from their cases and simmer for 5-10 minutes. Season with sea salt and pepper to taste.
3. Using an immersion blender or stand blender and whizz the soup until smooth.
4. To serve: serve hot, with fresh thyme, a dusting of breadcrumbs and a generous drizzle of pure cream and olive oil.
Storage: soup will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my silver beet and chickpea soup.
Or my moroccan pumpkin soup.