Soup-puree of roasted eggplant and tomatoes

474 - 60 минут 6 порции

Summer is the season of eggplant, tomatoes, and mushrooms. All of this is magical to taste the soup. The rich taste of the vegetables perfectly complemented by salty feta or cheese.

Ingredients for Soup-puree of roasted eggplant and tomatoes

Step by step instruction of cooking Soup-puree of roasted eggplant and tomatoes

Шаг 1

Tomatoes and eggplant cut in half and put in a refractory form.

Шаг 2

Salt, pepper, sprinkle with ginger, brush with olive oil. Put in a preheated 200 degree oven and bake for 40 minutes.

Шаг 3

Onion cut into half rings, garlic finely chop.

Шаг 4

In a saucepan heat 2 tbsp olive oil. Put the onion and garlic. Fry, stirring occasionally, about 4-5 minutes.

Шаг 5

Add the mushrooms and stir-fry for about 15 minutes, stirring occasionally.

Шаг 6

Take out from the oven, the vegetables, let cool slightly.

Шаг 7

With roasted vegetables remove the skin.

Шаг 8

Put them in the pot with the mushrooms, pour broth or water, put on fire, bring to a boil, reduce fire and simmer 10 minutes.

Шаг 9

Remove from heat, add the cream, Porirua with an immersion blender.

Шаг 10

Return to fire, cook for 2-3 minutes, added the Ukrainian, the spices, if needed. Off. Pour on plates, sprinkle with feta and serve. Bon appetit!