5 cups (1/2-inch-diced) peeled eggplant (1 pound)
2 large chopped leeks, white and light green portions
2 tablespoons minced garlic (6 cloves)
4 cups vegetable stock, preferably homemade
2 (28-ounce) cans of crushed tomatoes, preferably San Marzano
2 tablespoons sundried tomato paste
2 teaspoons whole dried fennel seeds
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 tablespoon honey
Kosher salt and freshly ground black pepper to taste
1 teaspoon fresh basil leaves
Freshly grated Italian Parmesan cheese, for serving
Preheat the oven to 425ºF. Spread eggplant on a rimmed baking sheet, and toss with 2 tablespoons of oil and 1/2 tsp. salt. Bake for 25 to 30 minutes, tossing once halfway through, until soft.
Add 2 tablespoons olive oil to a Dutch Oven, add the leeks, and cook for 6 to 8 minutes, occasionally stirring, until the onion is tender but not browned.
Add the garlic and cook for one minute, stirring often. Add the stock, roasted eggplant, crushed tomatoes, tomato paste, fennel seeds, oregano, red pepper flakes, honey, salt, and black pepper.
Bring to a boil, lower the heat, and simmer uncovered for 1-hour stirring occasionally. Puree the soup with a hand blender.
Stir in basil and taste for seasonings.
Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
July 19, 2022 at 9:18 am
Looks delicious but will have to wait until temps calm down. Sad as the toms are abundant now.
July 19, 2022 at 10:17 am
Yes I saw on the news the high temperatures in France and across Europe. Definitely a hardship.
July 20, 2022 at 12:44 pm
Do you have a Gazpacho recipe that would be helpful here?
Dorothy's New Vintage Kitchen
July 19, 2022 at 10:32 am
July 20, 2022 at 12:57 pm
2 hothouse cucumbers, halved and seeded, but not peeled
3 red bell peppers, cored and seeded
8 plum tomatoes
2 red onions
6 garlic cloves, minced
46 ounces tomato juice (6 cups)
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon kosher salt or to taste
1 1/2 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
For the Love of Cooking
July 20, 2022 at 1:48 pm
Roasting vegetables makes their flavor so much deeper & more delicious. Tasty soup!
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