Friday, November 2, 2018

Roasted Eggplant Parmesan Soup

I give up. Uncle. Waving the white flag. Throwing in the towel. She wins (damn you, Mother Nature).

With tears in my eyes and a heavy wool sweater on my shoulders, it's now about half way between Fall and Winter. Time to face it (me, not necessarily you), summer's not coming back. Not this week anyway. Or this month, or this year. {{sob}}.

We had our first snow this season in the middle of October, didn't exactly make me happy, but didn't deter me either. As mortified as I was that it came so early, I remained hopeful that warm weather could still break through. And it did. For a little while anyway. But now? Well, now it's November.


Roasted Eggplant Parmesan Soup, inspired by a favorite dish this hearty soup is bursting with roasted vegetable flavors. | Recipe developed by www.BakingInATornado.com | #recipe #soup

Roasted Eggplant Parmesan Soup


As long as there's less than 6 inches of snow on my deck (thankfully there is and hopefully it remains that way) I'll still be using the grill every now and then. But winter foods are now officially in rotation.

And so, in the spirit of accepting my defeat with grace, I spent the day working on a new soup recipe. Because nothing says "warm you from the inside out" like a hot soup on a cold day. Serve with garlic bread or a crusty french loaf and dinner is served.

First snow of the season | Picture property of www.BakingInATornado.com | #winter


Just for the fun of it (yeah I'm strange, I know, I have kids who tell me on a regular basis), I decided to try to take a favorite dish and interpret it into soup form. It was a challenge of sorts. Actually, the challenge was just deciding on a dish to work with. Since a lot of the heartier meals I make in the cold weather months tend to be Italian (and it's a favorite cuisine anyway), I finally settled on working with my Crispy Baked Eggplant Parmesan recipe. By the way, if you haven't tried that one, you should. I bake the eggplant as opposed to sauteing it. I serve it with my Homemade Marinara, which is a delicious and really easy sauce that complements so many dishes. 

Seems I got a little sidetracked. That's OK, I've got an excuse, I'm old. Seems it's a reaction to having smart ass kids . . . but I might be getting off topic again . . .

Anyhooo, what I came up with, the recipe I'm sharing today, is Roasted Eggplant Parmesan Soup. It was really easy to make and I'm so glad I decided to roast the vegetables. They added a lot of depth to the flavor of this dish.

I'm going back to mourning the loss of summer, oh and checking out the current cost of plane tickets heading south. Meanwhile, you try out this recipe. Let me know what you think, is it reminiscent of Eggplant Parmesan?



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Roasted Eggplant Parmesan Soup        
                                    ©www.BakingInATornado.com

Printable Recipe

Ingredients:
4 cups vegetable broth
1 tsp Italian seasoning mix
2 large eggplants, sliced
1 onion, sliced
3 cups grape tomatoes
6 TBSP olive oil
salt and pepper
2 cloves garlic, minced
2 TBSP fresh parsley
1/2 cup shredded or shaved Parmesan 

Directions:
*Place the eggplant slices on paper towels. Sprinkle with salt and allow to sit for 10 minutes. Flip over onto fresh paper towels, sprinkle with salt and allow to sit for 10 minutes. Blot the tops and chop the eggplant into about 1 inch pieces.
*Meanwhile, preheat the oven to 400 degrees and cover 2 baking sheets with tin foil. Place the onion and grape tomatoes onto one baking sheet. Sprinkle with the garlic, drizzle with 3 TBSP olive oil. Mix.
*Spray the other baking sheet with non-stick spray and spread the eggplant over the foil. Drizzle with the remaining olive oil and sprinkle both sheets of vegetables with salt and pepper. Roast in the oven for 35 minutes.
*While the vegetables are roasting, place the vegetable broth and Italian seasoning in a large pot on the stove to warm.
*Once the vegetables are done, set the eggplant aside. Place the remaining vegetables in a food processor and process until not quite smooth. Add to the pot and bring it all to a boil. Reduce heat and simmer for 5 minutes, adding the eggplant for the last minute.
*To serve, sprinkle with the fresh parsley and Parmesan.

14 comments:

  1. Mmmmm! How many servings did you get at your house?

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    Replies
    1. It served 3 to 4 people, depending on the size of the portion and what side dishes you serve with it.

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  2. I love eggplant parm, so I'm betting this is delicious! As for your weather, you need to come back to Florida. High of 87 today.

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    Replies
    1. I definitely have to pick my dates and book my trip. It's actually the first year I don't have to work around school vacations. Meanwhile, enjoy that hot weather for both of us.

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  3. I feel you pain.
    And your need for nice, homemade, hot soup! It's my go-to throughout the cold months. Sooo, we've been eating it ad infinitum since September 12.
    I'm definitely trying this recipe. Everything I love in one delicious steamy bowl? Perfect!

    ReplyDelete
    Replies
    1. Yes, as bad as our October snow was here, you in Canada had it way before we did.

      Delete
  4. Oh, does this sound good! Yumm...having a small break from cold weather but not enjoying the rains coming with it. Alana ramblinwitham.blogspot.com

    ReplyDelete
    Replies
    1. We have rain heading our way too. Guess it's better than snow.

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  5. If I were still allowed to eat tomatoes this would be great. You just never realize HOW much you use tomatoes, sauce, paste, fresh, until the dr says no more. Ugh!
    Thankfully no snow here and it has been warm/hot but today we started out at 65 degrees at 4 a.m. and now it is hovering around 50 with rain and wind. YUCK

    ReplyDelete
    Replies
    1. I hope you find a replacement that works for you, I'm not sure what I'd do without being able to eat all of my favorite meals made with tomato products.

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  6. I love eggplant! This sounds great,,,,thank you

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  7. Wow first snow. We had one-as well in MN. Don't remember the day, but I do remember it melted that day. I'm so-so with the egg plant.

    ReplyDelete
    Replies
    1. Our snow melted the next day too, but it was still way too early for me.

      Delete

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