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Showing posts with label tomato eggplant soup. Show all posts
Showing posts with label tomato eggplant soup. Show all posts

Thursday, September 16, 2021

Silky Smooth Tomato Eggplant Bisque


And - surprise - this version is vegan! 

Tomato soup has been one of my absolute favorites since childhood. When I was little, I had terrible separation anxiety so my dad would always bring me home for lunch during first, second, and third grade. This was a small enough gesture as a parent, considering that I only lived within walking distance of my elementary school, but I can tell you that it meant the world to me at the time. He wasn't much of a cook, but his special lunch that he would fix for me would be tomato soup and grilled cheese. 

Fast forward to my career as a chef and I get a job at this incredibly fancy country club - which shall remain nameless - and one of my first tasks is to produce a couple of gallons of their tomato eggplant bisque with Israeli couscous and saffron oil. I was a young sprig of a girl still and didn't realize exactly what I was making, but I followed the recipe to the letter and - when it was finished - I realized that I'd made tomato soup! This was not just my dad's tomato soup out of the can, though...this had depth and complexity like I didn't know it could have. While this here is not the exact recipe that I learned that day (which would be frankly unethical to share anyhow), this is my own version that I love to throw together when summer is turning to fall. After all, fall is soup season!

As always, thanks so much to KC Farm School at Gibbs Road for the veggies!

Tomato Eggplant Bisque

  • 1 medium onion, diced
  • 3 cloves of garlic, crushed 
  • 2 medium eggplants, sliced lengthwise
  • 1 32 oz jar of chopped canned tomatoes
    • I made my own this year from the bounty of the summer. I don't have my canning recipe for that, but please check out my canning method and the recipe for Pickled Pears, if you're so inclined!
  • 1 14 oz can of full fat coconut cream
  • Kosher salt and cracked black pepper, as needed
Add a generous glug of olive oil to the bottom of a thick-bottomed soup casserole...aka a dutch oven. Heat over a medium flame and add the onion and garlic. Season generously with kosher salt and pepper and cover to let sweat for about 15 minutes on low. Meanwhile, lay your eggplant slices out on a cutting board and season generously with kosher salt. You're going to be drawing out the bitterness!



When 15 minutes pass, blot the bitter moisture off of the eggplant with paper towels. Don't worry about any discoloration that might appear; it'll all be blended into the soup. When your eggplant slices are patted dry, run your knife through them one more time to chop them into chunks. It doesn't matter too much how pretty they are, just as long as they're small enough to all fit into the pot. Uncover the onions mixture, give it a good stir, and add in your eggplant. Add your tomatoes, too, and bring them up to a boil. Reduce it to a simmer and let cook for about 5 minutes. Add the can of coconut cream as well as one can-full of water from the tap to rinse out any little goodies you may have left in there. Bring everything up to a rolling boil and stir well. Turn off the heat, cover, and let sit for at least 30 minutes. 

It's at this point that you can actually pop this in the fridge and let the soup base hang out overnight in the fridge if you so choose. This, like many fall meals, is an excellent dish to make ahead. Even better, the flavors will meld and mesh the longer it sits. The absolute ideal is 24 hours, but I won't make you wait. You can also - if you really want to - ladle this soup base into quart freezer bags and freeze them for up to 3 months. To be honest, I'll likely be doing this at least once in preparation for my baby. 

When you're ready to have your soup, bring it up to a boil again and immediately remove from the heat. Add your soup base mixture to the pitcher of a blender and blend on low for 2 minutes, then medium for 45 seconds, then high for 1 minute. If you must do this in batches, that's a-okay. The goal is to create a silky-smooth bisque of a soup with a bright red color. If you're feeling fancy, make yourself a grilled cheese sandwich to go with it. 


You may garnish this with fresh herbs if you like, but to serve it I simply prefer a drizzle of good olive oil and a few grinds of black pepper. Some people like to have it with parmesan cheese, and I've even heard of a person or two using a dash of hot sauce and a crispy fried egg. Honestly, do whatever makes you happy. This is your soup when you make it. 

I love this dish because it's a gorgeous color, vibrantly healthy, filling enough to be lunch or dinner, and it reminds me that my dad loved me enough to try in the only way he knew how. I especially love dipping a grilled cheese sandwich into this soup, but I love it just as much while drinking it from a mug with a few crackers sprinkled on top.

I hope this end-of-summer dish has inspired you to use eggplants and tomatoes together. You may not think they work, but I assure you they do. Eggplants and tomatoes are both nightshades, you know! This means they are from the same family, but please don't eat the greens, lest you get sick. Oddly enough, though, any nightshade vegetable will give you the benefit of all of the gorgeous antioxidants they contain, which are vital in repairing cells that were damaged due to stress. I don't know about you, but I could use some stress relief in my life...

Thanks so much for spending a piece of your day with me. I hope I've inspired you to cook in your own kitchen today and to preserve the bounty of your garden through food prep, food stocking, or even just taking tons of pictures of the stuff before eating it. Happy cooking and happy eating!