Puréed Eggplant soup with tomato relish

Puréed Eggplant soup with tomato relish

Puréed eggplant soup with tomato relish is a creamy and flavorful soup that is perfect for a light summer meal. The soup is made by sautéing diced eggplant in a pot with some chopped onion and garlic. The eggplant is then cooked until it is tender and then puréed until smooth, either with an immersion blender or in a blender or food processor. The puréed soup is then returned to the pot and seasoned with a variety of herbs and spices, such as parsley, cumin, and cayenne pepper. The soup is then simmered until heated through and served hot, either on its own or with a side of crusty bread. The tomato relish is a fresh and flavorful condiment made with diced tomatoes, onions, and herbs such as basil and parsley. It is the perfect accompaniment to the creamy and flavorful eggplant soup, and it adds a burst of freshness and acidity to the dish.

Serves 4;

makes 3/4 cup relish

How to make:

For the soup
1/4 cup olive oil
1 lb. eggplant (1 medium
eggplant), sliced in half
K osher salt and freshly
ground black pepper
5 cups homemade or lowersalt
chicken broth
8 large sprigs fresh basil
12 stems fresh flat-leaf parsley
2 sprigs fresh thyme
1 large onion, sliced (to yield
11/2 cups)
11/2 T bs. minced fresh garlic
For the relish
2 tsp. extra-virgin olive oil;
more for garnish
2 tsp. minced fresh garlic
K osher salt
1 medium-size ripe tomato,
peeled, seeded, and cut into
small dice
1/2 tsp. sherry vinegar
1/4 tsp. freshly ground black
2 T bs. chopped fresh flat-leaf

Make the soup

  1. Heat the oven to 375°F. Spread 2 Tbs. of the oil on a rimmed baking
    sheet. Season the cut side of the eggplant with salt and pepper and
    put the halves face down on the pan. Roast until tender, about
    40 minutes; a knife will enter the flesh easily. When the eggplant is
    cool enough to handle, scrape out the flesh with a spoon. Discard
    the skin.
  2. Meanwhile, put the chicken broth, basil, parsley stems, and thyme
    in a large saucepan or a stockpot. Bring to a boil, reduce the heat, and
    simmer uncovered for 15 minutes. Strain the broth.
  3. Heat the remaining 2 Tbs. olive oil in a large, heavy saucepan over
    medium heat. Add the onion and cook, stirring frequently, until golden
    and caramelized, about 20 minutes. Stir in 3/4 tsp. salt and the garlic.
    Add 4 cups of the broth, bring to a boil, add the eggplant flesh, reduce
    to a simmer, and cook for 5 minutes.
  4. Ladle about 1 cup of the vegetables and about half as much broth
    into a blender. Cover, but remove the center cap or keep the lid slightly
    cracked with the opening away from you. Cover the lid with a folded
    dishtowel. Blend in pulses or on low speed at first, and then continuously
    until you have a completely smooth purée, adding more broth
    only if needed. With the blender on, carefully ladle in more vegetables
    and broth through the feeder hold, keeping the ratio about the same,
    until the blender is half full.
  5. Strain the purée through a fine-mesh sieve set over a bowl, pressing
    it through with a rubber spatula. Purée and strain the remaining soup.
    Thin the soup with some of the remaining broth, if necessary, so it has
    the consistency of heavy cream.
    Make the relish
    In a small pan, combine the oil, garlic, and 1/4 tsp. salt. Heat over low until
    the garlic is tender but not colored, 3 to 4 minutes. Add the tomato and
    cook just until warm, about 2 minutes. Stir in the sherry vinegar, pepper,
    and parsley. Remove from the heat and serve within a few hours.
    Finish the soup
    Taste the soup and add salt if needed. Serve warm, garnished with the
    relish and a drizzle of extra-virgin olive oil. —Eve Felder


This soup has no thickener
and no cream, making it lightbodied
yet intensely flavorful.