Eggplant and Tomato Bisque
Looking for some good old fashioned comfort soup recipes? How about going one step further and make up some delicious bisque. This Eggplant and Tomato Bisque is a unique way to sneak eggplant into your meal. You're sure to love!
Check out other recipes from Addie K. Martin of Culicurious.
- 1 medium to large onion
- 6 garlic cloves
- 1/2 can (small) of tomato paste
- 1 can (15-ounce) of tomato sauce
- 3 cans (large) of whole tomatoes
- 2 large eggplant
- 1/4 cup dried basil
- 1/4 cup thyme
- 2 tablespoons oregano
- 1 teaspoon dill
- 1 tablespoon onion powder
- 3/4 cup heavy cream
- salt and cayenne, to taste
- Garnish: shredded Parmesan cheese
- First step – mise en place: dice onion and garlic, peel and chop up eggplant, measure out all herbs and open all cans of tomato product.
- Next, saute the onion for 3-5 minutes until softened and a bit translucent; add salt and cayenne for a base layer of flavor.
- Add the tomato paste and garlic and cook for 3 more minutes. Next add the tomatoes, sauce, eggplant and 1 cup of water.
- Stir the pot well and let this come up to a simmer – thin with a little more water, if needed. Once warm, add the herbs and onion powder and adjust seasonings as needed.
- Cook for 40 minutes over low heat (covered but with a crack in lid). Stir every so often to make sure the bisque is not sticking.
- After 40 minutes, pull the bisque off the heat and use an immersion blender to fully puree the bisque. Place back on the stove and add the cream.
- Let bisque simmer for a few more minutes to be sure cream is heated. Dish up and garnish with shredded Parmesan cheese.
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