Bubbles Eggplant Tomato Basil Soup

Yield: 6 servings

 

INGREDIENTS:
 

• 3 tbsp. olive oil
• 1/2 medium yellow onion, ½” diced
• 2 large eggplants, 1” diced (don’t peel)
• 3 cloves garlic, minced
• 2 tbsp. Tomato paste
• 2 14oz. cans (low/no sodium) tomatoes (whole, diced or pureed)
• 1 tbsp. sugar or honey
• 2 tsp. salt
• 2 tsp. cumin
• 1 tsp. coriander
• ½ c. fresh basil, roughly chopped

DIRECTIONS:
 

1. Add olive oil to a 6-qt. pot on medium-high heat;  add eggplant and onions and turn to medium to let cook for 5 minutes until soft
2. Add garlic and tomato paste; cook for another 3 minutes
3. Add tomatoes with liquid, sugar or honey and dried spices; bring to a simmer
4. Let soup cook for approximately 15-20 minutes on low, stirring every 5 minutes; turn heat off and let soup cool for 15-20 minutes before puréeing
5. Add more liquid (water or stock) as needed (only ¼ c. at a time); purée soup in a blender, food processor or with an emersion blender
6. Finish with chopped basil.

*Use caution when puréeing hot liquids, letting the soup cool almost completely first.  Re-heat on low when serving.

*Soup may be served chunky instead of purée, depending on texture preference.