Hearty tomato soup with aubergines and green olives

Tomato aubergine soup with olives

Tomato soup is something that I almost exclusively eat during the summer – best made from fresh tomatoes of course. I made this one countless times last year, but just realized that I never posted the recipe! So here it is, late, late, but still. I really love the blend of the aubergine flavour with the rich flavours of ripe tomatoes in this soup, and the green olives just add the perfect spice to it. You can use fresh tomatoes – though that might be a little early in the year still – or you can just use canned ones. If using fresh ones, you can peel them if you want to, though admittedly I never do that. Once, because I am lazy, and second because I think the peel actually tastes really good. And this soup is meant to be “chunky” anyway, so some bits of tomato peel won’t be this noticeable. Concerning the seasoning, you can basically throw in any herbs that are growing in your garden – I recently went for rosemary and sage for example, but you can also just stick to the more ‘classic’ Italian flavours like basil and oregano. Just try what works best for you!

You need:

  • 1 big aubergine
  • 1 shallot
  • 1 clove of garlic
  • 1 can of chopped tomatoes or 3-4 big fresh ones
  • 500 ml hot vegetable stock
  • 2 tablespoons pitted green olives, sliced
  • 2 tablespoons fresh chopped basil
  • 1 tablespoon fresh chopped thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon (or more to taste) balsamic vinegar
  • vegetable oil for frying
  • salt and pepper to taste

Finely chop the shallot and garlic clove. Wash and clean the aubergine and cut into medium sized dices. If you are using fresh tomatoes, wash and clean them and cut into chunks. Heat some vegetable oil in a pot and start by gently roasting the shallot. After a couple of minutes, add the garlic and the aubergine dices. Roast for about five minutes – take care not to burn the garlic, or it will take on a bitter flavour – and add the canned/chopped tomatoes, olives and herbs. Deglaze with the hot vegetable stock, bring to a boil and let simmer for 10-15 minutes or until the aubergine is cooked through. Season to taste with balsamic vinegar, salt and pepper. Serve with some fresh bread.

Note: This will make 2-3 servings, based on the size of the aubergine (and on how hungry you are). This soup tastes even better the next day, so don’t worry if there are any leftovers!

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