Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Olive oil

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 1/3 cup 36g / 1 1/3oz Chopped carrot

  4. 1/3 cup 36g / 1 1/3oz Chopped celery

  5. 1 teaspoon 5ml Chopped garlic

  6. 1/2 teaspoon 2 1/2ml Chopped fresh thyme

  7. 1/2 teaspoon 2 1/2ml Chopped fresh oregano

  8. 1/8 teaspoon 0.6ml Chopped fresh rosemary

  9. 1 Bay leaf

  10. 1/2 teaspoon 2 1/2ml Fennel seed

  11. 1 Eggplant - (1 1/2 to 2 lbs) - whole, unpeeled

  12. 2 1/2 lbs 1135g / 40oz Fresh tomatoes - (to 3) - skinned, and Coarsely chopped

  13. 1 teaspoon 5ml Balsamic vinegar

  14. 1/4 teaspoon 1 1/3ml Salt

  15. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper Tomato juice or water - to thin soup as Needed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat 3 tablespoons oil in skillet over medium heat and saute onion, carrots, celery and garlic until soft, about 5 minutes. Add herbs and fennel seeds and cook 2 minutes more. Remove from heat and set aside. Grill or broil eggplant until skin is black and blistered and inside is soft. Remove stem, and scoop insides into large saucepan. Add sauteed vegetables, tomatoes, vinegar, salt, pepper and tomato juice or water. Bring to a boil over medium heat and cook for 2 to 3 minutes. Remove from heat and cool slightly. Puree in food processor or blender until liquid is red with black specks from charred skins. If soup is too thick, thin with more tomato juice or water. Season to taste, and drizzle with remaining 1 tablespoon olive oil. This recipe yields 6 to 8 servings. Per Serving: 130 Cal; 3g Prot; 8g Total Fat (1 Sat. Fat); 15g Carb.; 0mg Chol; 100mg Sod.; 4g Fiber. Wine Suggestion: Choose a crisp, organic Sauvignon Blanc like Napa Wine Cellars to match the strong flavor, or select a nice Dolcetto, such as one from Clerico, a great producer. Description: "A variety of herbs and wholesome vegetables underscores the lush flavor of freshly grilled eggplant, which transforms a simple vegetable soup into something unique. Broiling the eggplant is simpler, but grilling it adds a distinctive taste."


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