Eggplant And Tomato Soup - Recipe With Photo Step By Step

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Eggplant And Tomato Soup - Recipe With Photo Step By Step
Eggplant And Tomato Soup - Recipe With Photo Step By Step

Video: Eggplant And Tomato Soup - Recipe With Photo Step By Step

Video: Eggplant And Tomato Soup - Recipe With Photo Step By Step
Video: Beth's Roasted Tomato and Eggplant Soup Recipe | ENTERTAINING WITH BETH 2023, June
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Thick vegetable soup with eggplant, tomatoes and melted cheese! A pleasant dish for a light but hearty lunch!

Ingredients

Eggplant - 70 g

Tomatoes - 300 g

Onions - 70 g

Processed cheese - 90 g

Fresh parsley - to taste

Salt - 0.5 tsp

Vegetable oil - 3 tbsp.

Ground black pepper - 1 pinch

For vegetable broth:

Carrots - 70 g

Onions - 60 g

Parsley stalks - 7 g

Bay leaf - 1 pc.

Black peppercorns - 3 pcs.

Water - 500 ml

  • 55 kcal
  • 50 minutes
  • 50 minutes

Photo of the finished dish

Step by step recipe with photo

Eggplant and Tomato Soup is the time to cook when the counters are filled with a variety of seasonal vegetables and they are rich in taste and inexpensive! This soup is cooked with vegetable broth, it turns out thick and tasty.

There are no important features in this recipe. Everything is quite simple and easy.

If you are in doubt about the eggplant and are concerned that it will taste bitter, sprinkle the chopped eggplant with salt, stir and let sit for 10 minutes. Then rinse the eggplant slices from salt, dry with a towel and fry.

Along with the processed cheese, you can add 100-150 ml of cream - the soup will be softer.

Cooking vegetable broth: at the bottom of the pan, heat the vegetable oil, put coarsely chopped peeled carrots and onions. Fry the vegetables until lightly browned, even light tan marks are acceptable.

Pour the vegetables with water, add parsley stalks (we will add the leaves at the end), bay leaves and black peppercorns. Bring to a boil and cook for 30 minutes.

In the meantime, heat 2 tablespoons in a skillet. vegetable oil, lay out the diced onions and fry until soft.

Rinse the eggplants, remove the tips, and cut the eggplants themselves into small cubes. Add chopped eggplants to the skillet. Saute vegetables until lightly browned.

Rinse the tomatoes, pour over boiling water and immerse them in ice water. Remove the skin. Cut the pulp into small pieces.

Add to the vegetables in a skillet and simmer all together for 5-6 minutes.

The broth is ready. Strain it.

Combine vegetable broth and vegetables. Boil for 5 minutes.

Whisk the soup with a hand blender. Cut the melted cheese into small cubes and add to the soup. Put in the salt. Stir. Cook the soup, stirring occasionally, for another 3 minutes.

Add black pepper, finely chopped parsley. Stir.

Eggplant and tomato soup is ready! It is advisable to serve it immediately after preparation.

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