Blender Tomato-Basil and Sauteed Eggplant Soup
Posted on | November 2, 2008 | 7 Comments
Today was such a beautiful day here in Austin, and I had this craving for some of my Mom’s Tomato Basil soup. My Mom used to make the best Tomato Basil soup when I was growing up. We would go out to the tomato farms that used to be west of Deerfield Beach, Florida, and we would pick baskets of tomatoes. Sadly, those farms don’t exist anymore. I’m growing tomatoes in my Square Foot Garden just so I can have some authentic tasting tomatoes to make up for it. Tomatoes in the store taste like cardboard. There’s just so little flavor. I can still remember the smell of tomato leaves on my hands. That smell to this day still reminds me of my Mom. Mom would never use all those tomatoes we picked. I mean, I love tomatoes and all, but for the love of God man. She picked bucket after bucket. Most of them she gave away to neighbors, but some were reserved for her soup. Now, Mom’s wasn’t the healthiest thing she ever made with all the heavy whipping cream she put in, but it was awesome.
So today I made what I call my five minute blender soup. Image that you come home from work, it’s late, and you just want something to eat before you crash on the couch for a few minutes before you handle your home stuff. Or, you have extra friends drop by for a get together and you didn’t plan on four extra friends. Isn’t that always the way? So this is something you can just dump in a blender, zip-zip, and toss in a pot on the stove to warm. This is as easy as it gets.
Tomatoes are one of those foods that are all about health and nutrition. Tomatoes are low in Sodium, and very low in Saturated Fat and Cholesterol. They also a good source of Vitamin E, Thiamine, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese. They are sort of like a multivitamin in a little sweet, fresh package. This soup also uses sauteed eggplant. Eggplant is high in Potassium with is good for both building muscle and metabolizing food.
Blender Tomato-Basil and Sauteed Eggplant Soup
This is a great Tomato Basil soup recipe that can be prepared in a snap. You use a blender to process everything and then warm in a pot on the stove.
1 28 ounce can San Marzano tomatoes
3 cloves Garlic
1 medium Eggplant, peeled and sliced
1 cup plain Yogurt
1/2 empty tomato can of water, 14 ounces
1.4 cup fresh Basil
Salt and Pepper
3 tablespoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes
Canola oilHeat a pan to medium on the stovetop. Add about a tablespoon of canola oil into the pan and saute both sides of the eggplant, working in batches if necessary. When the eggplant is done, place in the blender. Note:[It only requires lightly browning the eggplant to add a bit of flavor]. Put the remaining ingredients in the blender except for the water. Blend until smooth and add to a pot on the stove along with 1/2 can of water. Heat until warm. To serve, garnish with a sprig of basil and a drizzle of yogurt.
Serves 6
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Tags: Cancer > Diabetes > Heart > PMS > Vegetable > Weight Loss > Women's Needs
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7 Comments about Blender Tomato-Basil and Sauteed Eggplant Soup
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November 2nd, 2008 @ 11:07 PM
Hey Gary,
Okay so maybe I’m biased ‘cuz I’m your wife, but your tomato basil soup rocks!
Thanks for trying to keep world healthy.
Love you, Les xo
November 2nd, 2008 @ 11:14 PM
This is what I crave this time of year and this seems so easy! We will try it out soon! Thank you for your great ideas!
November 3rd, 2008 @ 12:00 AM
Hey, Gary! What a gift this is – thanks for putting your knowledge and hard working heart to such a wonderful purpose.
Blessings on you,
maryellen
November 3rd, 2008 @ 9:24 AM
OMG! I am SO excited to make your yummy recipes!!! You are such a giver! Total aside – got the hair did. Love it. A little bleach applied to the hair makes me sooooooo happy. Thanks for being such a honey-bunny!
November 3rd, 2008 @ 7:42 PM
Gary, this is so great! I’m so proud of you. I will pass this site along to all my “sick” friends…you know what I mean. Kuddos to you for following through on such a fantastic idea. I think I’m due for a tasting..mmm!
December 22nd, 2008 @ 6:44 PM
Gary,
This is delicious! Little acid-y, any suggestions on how to make it a little lighter on the acid?
Jake
December 22nd, 2008 @ 7:06 PM
Jake, thanks for trying it. There are several things you can do to reduce the acid content. One option is to drain the juice from the tomatoes and replace it with milk or even heavy whipping cream. Another is to reduce the balsamic vinegar especially if you are using an inexpensive balsamic which tends to be much higher in acetic acid than aged choices. You can also substitute chicken stock for the yogurt. Yogurt can sometimes be a bit acidic especially when combined with all the other acids in this soup. The chicken stock contains a bit of fat so it will give it smoother mouth feel while reducing the acid. You’ll need to add a milk, cream, or even silky tofu to get the same texture. Hope that helps.