Roasted Eggplant & Tomato Bisque

Someone at work brought in a delicious soup last week that he picked up at Stew's.

After trying it I knew it would be something I would want to make at home.  

It was simple, yet delicious.  Here we go:

3 eggplant - cut down the middle

5 tomatoes - sliced in half and cored (take seeds out)

1 head of garlic

1 medium onion, chopped

2 tablespoons of olive oil, plus more for brushing on vegetables

1 can of tomato paste, although I used 1/2 cup crushed tomato puree

1 32 oz. Chicken Stock

salt & pepper to taste 

(I did not use basil but that would be another consideration to add)

Preheat the oven to 425.  Brush the eggplant & tomatoes generously with olive oil. Place the eggplant sliced side down on a baking sheet and the tomatoes sliced side up.  Cut 1/4" off the top of the head of garlic and brush the top with olive oil, and wrap in aluminum foil. Place on the baking sheet.  Leave in the oven for about 40 minutes. When the eggplant cools, peel off the skin.

In a large saucepan heat the olive oil and saute the onions for about 5 minutes.  Add in the tomato paste/crushed tomatoes and stir.  Continue to cook about 4 minutes.

Add in eggplant  tomatoes, and squeeze out the garlic from the bulb.  Add in the chicken broth and mix all the ingredients. Then using an immersion blender or food processor blend all these ingredients together.  Add salt & pepper to taste.

This soup would be fantastic with garlic croutons!!!