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Fire-Roasted Tomato and Eggplant Bisque Recipe - Food.com
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Brief Description
Tomato Soup
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Main Ingredient
Vegies
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.food.com/recipe/fire-roasted-tomato-and-eggplant-bisque-336226
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Tags:
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Notes:
I used 1% milk and served garlic bread on the side
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Posted By: gardner.marilyn
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Posted On: Jan 12, 2021
Number of Servings:
Ingredients:
- 3/4 pounds - peeled and diced eggplant (about 1/2 medium or 3 Japanese eggplant)
- 2 - garlic cloves minced
- 2 tablespoons - all purpose flour
- 2 - 14.5 oz cans fire-roasted diced tomatoes with juice
- 1/4 cups - tomato paste
- 1 teaspoons - sugar
- 3 cups - vegetable stock or chicken stock
- 1 tablespoons - balsamic vinegar
- 1 cups - whole milk or half and half
- - salt
- - white pepper
- 1/2 cups - crouton (preferably cheese or garlic)
- 1/4 cups - olive oil
- 1 - medium onion, finely chopped
- 1 - medium carrot, finely chooped
- 1 - celery rib, finely chopped
Directions:
In a medium soup pot heat the oil over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until the vegetables begin to soften. Add the eggplant and a pinch of salt and continue to sauté another 5 minutes or until the eggplant is very soft. Add the garlic and cook for a minute or until slightly softened.
Sprinkle the flour over the vegetables and continue to cook over low heat for 2 minutes or until the flour is thickened and incorporated into the vegetables, stirring constantly. Add the tomatoes, tomato paste, sugar and stock and bring to a simmer on medium-high heat.
Partially cover the pan, reduce the heat to medium and cook, stirring occasionally, for 15 minutes or until the vegetables are cooked and all the flavors are well blended. Remove from the heat. With a hand blender blend the soup until it is roughly pureed with some texture remaining. Add the vinegar and return the soup to medium heat and cook for 2 minutes. Add the milk, stirring to combine, and cook another minute. Add salt and pepper and taste for seasoning.
Ladle the soup into soup bowls and garnish with a few croutons.
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