Roasted Tomato and Eggplant Soup

I must say, I really felt sad when the weather started feeling like fall and I realized that summer really was over. In the last couple weeks, though, I’ve embraced the cool air – I can wear that really cute jacket I bought at the end of spring earlier this year, running is perfect for a few weeks, and best of all, it is soup season.

I would easily consider soup to be one of my all time favorite foods. Any soup, really. I love soaking it up with a really good piece of bread and even better, it pairs perfectly with my other favorite food – salad. So when I was at the market last weekend rubbing shoulders with Rick Bayless – yes, we live in the same neighborhood and yes, I had my first sighting of him at our local market (!!), I picked up the last load of summer tomatoes.

I saw this recipe for tomato soup earlier in the summer but wanted to wait until fall, when I can bear a warm soup and am okay with the idea of cooking the perfect-as-they-are heirlooms. I think this soup would also work well with good canned tomatoes – I will definitely be trying that throughout winter. I served this soup with some fantastic sourdough bread from La Boulangerie, a new bakery in Logan Square that bakes up fresh loaves three times daily – and they post the times they’re fresh baked, so you can scoop one up just as it comes out of the oven.

Roasted Tomato and Eggplant Soup

adapted, quite a bit actually, from Serious Eats

3 pounds tomatoes, quartered
2-3 whole  carrots, chopped into 1/2-inch pieces
15-20 garlic cloves (yes – a lot of garlic!)
4 tablespoons olive oil
Salt and pepper
1 large eggplant, cut into 1/4-inch chunks
1 can chickpeas, drained and rinsed
2 teaspoons curry powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper1/2 cup cilantro, chopped
2-3 cups chicken stock
1/2 cup greek yogurt
crumbles of blue cheese or feta

Combine the olive oil with tomatoes, carrots, garlic, salt and pepper, eggplant, and chickpeas. Spread on a baking sheet and bake for ~45 minutes at 425°F. To be careful, you could roast all these separately until each one is perfectly tender, but I’m a timesaver and roasted all together – it worked fine.

Once roasted, put about half of the veggies in a blend and puree until smooth. The original recipe called for pureeing everything except the eggplant and chickpeas – you could do that as well. Just depends on what chunks you want in your soup, if any. Pour the pureed soup and extra veggies in a pot with the curry powder, cumin, cayenne pepper, and chicken stock – add more or less stock to get the desired consistency.

Bring to a boil then let simmer for 5-10 minutes. At the last minute, stir in the yogurt for a creamy finish. Garnish with cilantro, cheese, and if you’re feeling frisky, a drizzle of good olive oil.