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Soup du Jour

  • Food

It’s finally soup weather here in Southeastern Massachusetts and I couldn’t be happier. As much as I love summer and hate to see it go, well, I love comfort food and nothing is more comforting than soup – except maybe mashed potatoes and gravy but my family doesn’t think you can make a meal out of that. Crazy people, I know.

Anyway, I made a big pot of soup for dinner last night and I thought I’d share the recipe with you all. I didn’t make it up completely but adapted it from a few things I found on the web while searching for ways to use up this week’s supply of eggplant. My family enjoyed it and I hope you will, too.

roasted_eggplant_sausage_sou.jpg

Roasted Eggplant and Sausage Soup
3 large eggplant
2 leeks, white part only, chopped
1 large onion, chopped
1 green pepper, chopped (I also threw in a teeny tiny hot pepper)
3 medium plum tomatoes, chopped,
olive oil
2 garlic cloves
8 cups chicken stock
2 tbsp tomato paste
2 bay leaf
salt and pepper, to taste
oregano
thyme
1/2 cup heavy cream
1/2 lb. sausage, casings removed and crumbled (I used a combination of sweet and spicy)

Directions:
1. Preheat oven to 375 D.
2. Cut eggplant in half lengthwise, and brush with the olive oil. Place on baking sheet lined with parchment paper cut side down and bake for about 1 hour or until lightly browned and flesh is soft. Remove and cool slightly.
3. While the eggplant is roasting, in a large pot, brown sausage in olive oil. Cook on high heat until no longer pink. Remove with slotted spoon and set aside.
4. Add the onions, garlic and leeks to sausage drippings and saute for 8 to 10 minutes on medium heat until golden and very soft.
5. Add the peppers, tomatoes, tomato paste, herbs, bay leaves and stock. Simmer uncovered for about 30 minutes.
6. Scrape the flesh from eggplant and coarsely chop. Add to soup along with cooked sausage.
7. Add cream and heat thoroughly. I also hit it with the stick blender at this point.
8. Serve with crusty bread.
9. Sigh with satisfaction.

This Post Has 29 Comments

  1. I use the stick blender too. I’ve got some eggplant left from the garden that need using up pronto. Great idea.

  2. Yum. I love soup weather too.
    It was so warm for so long this year, it is a nice relief to have the cooler weather finally arrive.

  3. Oooh, yum. I’ll bet you could do it with something other than or in addition to eggplant, too — squash or broccoli or… yum.

  4. Oh, gee that looks yummy! You just reminded me that I have an eggplant and some green bell peppers in the fridge that I collected from the garden.

  5. thanks so much for sharing – it sounds wonderful. I love the cool weather too – between soups, stews, and chili, it’s an all around perfect time of year.

  6. I love soups, but I have a hard time convincing the meat and potatoes guy that they’re filling enough. I’ll have to try this one and not tell him what’s in it.

  7. That looks delicious! Although one of those artery-clogging meals you should only have once or twice a year, like oven-baked fried chicken.

  8. Yum! It looks and sounds great! I’ve never tried a stick blender before. From some of the comments, it sounds like it’s a handy tool.

  9. How timely! I was just trying to figure out what to do with all the japanese eggplant I had to pick so that it wouldn’t freeze last weekend. Thanks!

  10. Whoa-ho-good timing! I just left casa-blogless-sharon with a few fresh eggplant and was wondering what I could do with them! Thanks for the idea!

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