Compliments to Deb, whom we all try not to rip off TOO often around here. Lovely rich savory veggie flavor in this soup; can't wait to make it with fresh tomatoes.
Brush 1 eggplant (peeled & halved), 3 large meaty tomatoes (halved), 6 cloves garlic (peeled), and one medium onion (halved) with oil and bake on broiler pan at 400 for 45 minutes, until eggplant is thoroughly soft and brown. (Check garlic periodically so it doesn't burn, it may need removing sooner.)
Heat 4 cups of your preferred soup stock. When the veggies are done, plop them in wholesale along with 2 tsp each of thyme and cumin. (You might peel the tomatoes at this point if you're up for it.) Simmer for 45 minutes or until onion is soft, then blend with immersion blender or in batches, and top with a crumbly white cheese (my choice: ricotta salata).
Brush 1 eggplant (peeled & halved), 3 large meaty tomatoes (halved), 6 cloves garlic (peeled), and one medium onion (halved) with oil and bake on broiler pan at 400 for 45 minutes, until eggplant is thoroughly soft and brown. (Check garlic periodically so it doesn't burn, it may need removing sooner.)
Heat 4 cups of your preferred soup stock. When the veggies are done, plop them in wholesale along with 2 tsp each of thyme and cumin. (You might peel the tomatoes at this point if you're up for it.) Simmer for 45 minutes or until onion is soft, then blend with immersion blender or in batches, and top with a crumbly white cheese (my choice: ricotta salata).
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