I’m so thrilled to introduce you to Seriously Soupy Sundays, featuring one of my favorite bloggers Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started she has given soup tours and taught soup classes and has a catalogue of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
Oh, and very selfishly, I’m so excited about Serena’s Eggplant and Tomato Soup recipe because I’m growing heirloom tomatoes and eggplant in my garden right now…
The summer is all about eating lighter and one of my favorite soups is a really easy veggie soup featuring a variety of tomatoes, eggplant, zucchini, and yellow squash. I made this soup on a whim last week and I loved using ingredients that I had at home as well as simple herbs like basil that really enhanced the richness of the veggies. I also included some simple flavors like olive oil, salt and pepper that made this soup the perfect summer treat.
Perfect chilled or served warm, this soup can also be used as a tasty pasta sauce and even used mashed up as baby food!
Eggplant and Tomato Soup
- drizzle of olive oil
- 1 box of heirloom tomatoes – about 20 small tomatoes
- 5-6 sprigs of fresh basil
- 1 red onion, peeled and cut up
- 5 cloves of garlic, minced and cut up
- ½ eggplant, cut up
- 1 red pepper, cut up
- 1 green pepper, cut up
- pinch of salt
- pinch of pepper
- Drizzle some olive oil in a medium-sized pot. Cut up the onions and garlic and add them to the pot. Cook on a low flame. Cut up the eggplant, tomatoes, peppers, salt, pepper and basil and add them to the pot. Cover and let cook for about 30 minutes – tasting periodically. Enjoy!