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Roasted Eggplant and Tomato Soup

Wholesome, simple and delicious Roasted Eggplant and Tomato Soup. So easy to make and incredibly flavorful. Serve it with coconut yogurt and sumac-roasted chickpeas for a bit more protein and a nice crunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

SOUP:

  • 2 pounds or 900 grams of tomatoes - I used a combination of heirloom, plum and cherry tomatoes
  • 2 small/medium eggplants - about 4 cups cubed
  • 1 big red onion
  • 1 small garlic head
  • 2 Tbsp olive oil
  • ⅓ cup tahini
  • 6 big basil leaves
  • 4 dates – I used Deglet Noor*
  • 1 Tbsp lemon juice
  • 1 ½ tsp sumac
  • 1 tsp ground coriander
  • 1 – 1 ½ tsp sea salt
  • 3 cups hot water

SUMAC-ROASTED CHICKPEAS:

  • 1 15 oz. can of chickpeas, drained and rinsed - or 1 ½ cups of cooked chickpeas
  • 2 tsp olive oil
  • 1 tsp sumac
  • ¼ tsp ground coriander
  • ¼ tsp garlic powder
  • ¼ tsp sea salt

TO SERVE:

  • Drizzle of unsweetened coconut yogurt or tahini
  • Sumac roasted chickpeas
  • Fresh basil
  • Sesame seeds

Instructions
 

SOUP:

  • Preheat the oven to 400 °F / 200 °C.
  • Halve or quarter the tomatoes, depending on their size (if using cherry tomatoes leave them whole). Cut the eggplants into ½ - ¾ inch (1,5 – 2 cm) cubes. Peel and cut the onion into quarters. Break the garlic head into cloves, don’t peel them.
  • Place chopped tomatoes, eggplants, onion and garlic cloves on a baking tray. Add the olive oil and use your hands (or a big spoon) to mix everything up. Make sure all the veggies are well coated.
  • Roast for 40 – 50 minutes (I like to stir the eggplant halfway through), until the vegetables are cooked: tender and golden.
  • Remove from the oven, peel the garlic cloves, and use a big spatula or spoon to scrape everything from the tray into a large high-speed blender. If your blender is not big enough, you might have to work in batches and then mix it all up in a big bowl or pot.
  • Add tahini, lemon juice, basil, dates, sumac, coriander, sea salt and hot water (if you are not going to eat it right away, you can use cold or room-temperature water). Blend until smooth and creamy. Taste and adjust seasonings. If you prefer a thinner consistency, add a little more water.

SUMAC - ROASTED CHICKPEAS:

  • You can roast the chickpeas on a different baking tray at the same time you roast your veggies.
  • Place the chickpeas on a baking tray, add olive oil, sumac, coriander, garlic powder and sea salt. Use your hands (or a big spoon) to mix everything up.
  • Roast, shaking the pan every 15 minutes, for 25 - 35 minutes or until golden brown and crispy.

TO SERVE:

  • Serve the soup while it’s still warm with a drizzle of coconut yogurt or tahini, roasted chickpeas, fresh basil and sesame seeds.
  • Enjoy!
  • You can store it in the fridge for 5 days or in the freezer for 1 or 2 months.

Video

Notes

*If using Medjool dates start with one or two and see if you’d like to add a third one. Medjool dates are bigger and sweeter than Deglet Noor.