Roasting vegetables is the key to the sweet and smokey flavors of this Roasted tomato and Eggplant Bisque. Make it vegetarian by swapping veggie broth with the chicken broth.
Keyword: Tomato eggplant bisque, tomato soup
5medium tomatoeshalved and cored
2tbspolive oilplus more for vegetables
1head garlicabout ¼-inch cut off top to expose cloves
2cans(14 oz each) low-sodium chicken broth
1/2tspfreshly ground pepper
Heat oven to 425°F. In a rimmed baking sheet, liberally brush eggplant and tomatoes with oil; arrange eggplant cut side down and tomatoes cut side up. Brush cut side of garlic head with oil and wrap in foil. Roast vegetables and garlic until vegetables are tender and browning in spots, about 45 minutes. Let stand until eggplant is cool enough to handle, about 20 minutes; peel.
Meanwhile in a large pot, heat oil over medium-low heat. Add onion and cook until softened, 10 to 12 minutes. Stir in tomato paste and cook 2 minutes. Add eggplant and tomatoes. Squeeze roasted garlic from skins into vegetables; stir to combine. Stir in broth, salt and pepper; bring to a simmer and cook 5 minutes. Purèe using an immersion blender or a food processor.
This lovely soup is so rich and tasty it could also be called "hearty".