Roasted Eggplant Tomato Soup

 Eggplant has been a regular part of our farm share as of late and while I really like it, it normally would not be a staple veggie in our house.  So finding different things to do with it has been a weekly challenge.  I have never had eggplant soup and the idea raised my husband's brow, so heck why not.  So I searched for some inspiration or direction and found several recipes for eggplant soup but decided just to wing it.  While some people think soups are boring and typically uneventful, I think they are a great way to experiment with different combinations of flavors and usually have success.  Plus, during this time of year, what better soothes the soul than a warm cup of soup?  This soup is really good!  Especially if you have a farm share and have a surplus of eggplant that you froze out of a loss for what to do with it at the present moment.  Or if you just like eggplant and want a different way to experience it, this may be the ticket.  The natural sweetness of the organic tomatoes accents the slight sweet tang that I think eggplant shares.  The black garlic gives a little earthy flavor, the chipotle- some smokiness, and the fresh herbs keep it  fresh tasting.  The cream at the end thins out enough the soup just enough so you don't feel as if you eating a sauce rather than a soup.

Roasted Eggplant Tomato Soupmakes 10-12 cups

1 onion, chopped

1 celery stalk, chopped

1 inch piece of fresh turmeric, chopped

4 cloves of black garlic, chopped

2 medium sized eggplant, roasted, peeled, roughly chopped

Extra virgin olive oil

Marsala cooking wine

Fresh lemon juice

1 seeded chipotle pepper in adobo sauce, seeded and diced

1/4t cayenne pepper

1t garam masala spice or sweet paprika

2T chopped fresh lemon balm or 1T fresh mint (reserve a few sprigs for garnish)

1t each fresh thyme and rosemary, chopped

28oz can of organic crushed tomatoes

15oz can of diced organic tomatoes

3-4 cups organic chicken broth

½ cup of fat free half and half (may need more, as needed)

Salt and fresh cracked pepper to taste

Goat cheese for garnish (optional)

1.  Saute the onion and celery in a few tablespoons of evo over medium high heat till onions begin to become translucent.  Add a few splashes of cooking wine, add turmeric and garlic.  After the wine has been absorbed add the chopped eggplant, squeeze the fresh lemon juice over it, add the spices and fresh herbs, stir to combine. 

2.  Add the tomatoes and cook for about 5-10 minutes, allowing all the ingredients thus far to break down a bit.  Then add the chicken broth and let the soup simmer on a low heat for at least 20 minutes, stir occasionally.  The longer you can let it simmer the more the eggplant has the opportunity to shine through the tomatoes
3.  Remove from heat and puree with a hand blender until smooth.  Stir in the ff half and half, seasoning with salt and pepper to taste. Keep on low heat until ready to serve. Before serving, sprinkle individual serving with crumbled goat cheese and sprig of mint or fresh herb (optional).

This soup tasted better the next day!