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Soup-puree of roasted eggplant and tomatoes

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Soup-puree of roasted eggplant and tomatoes

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.


Cooking time 60 minutes Number of servings6

Ingredients for Soup-puree of roasted eggplant and tomatoes




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


Step 1

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


Step 2

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


Step 3

Onion cut into half rings, garlic finely chop.


Step 4

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


Step 5

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


Step 6

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


Step 7

With roasted vegetables remove the skin.


Step 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.


Step 9

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


Step 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!