Ingredients
Roasted Vegetables
- 2 medium eggplants (1.5 lb / 0.68 kg total)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- 12 oz cherry tomatoes (or grape tomatoes or similar)
Soup Base
- 3 tablespoons extra virgin olive oil
- 1 large thinly sliced shallot (or 1 small red onion)
- 4 cloves minced garlic
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- ½ teaspoon fine sea salt
- 1 (28 fl oz / 796 ml) can crushed tomatoes
- 4 cups vegetable broth
- 2 (14 fl oz / 398 ml) cans butter beans (rinsed and drained)
- 1 tablespoon tamari (or soy sauce)
Croutons
- ½ baguette (or demi-baguette or crusty bread)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
Garnishes
- 1 tablespoon extra virgin olive oil (more for garnish, optional)
- ½ cup crumbled feta cheese
- Fresh basil leaves (optional)
Instructions
- Preheat: Position oven racks in the upper- and lower-thirds of the oven and preheat to 425℉ (220℃).
- Roast Veggies: Chop the eggplants into 1.5-inch pieces and scatter on a parchment-lined baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with ½ teaspoon sea salt, then toss to coat. Roast on the upper rack for 15 minutes. Add cherry tomatoes to the same sheet, toss gently, and continue roasting on the upper rack until eggplant is browned and tomatoes are bursting, about 20 to 25 minutes. Keep the oven on.
- Start Rest of Soup: In a large pot, warm 3 tablespoons olive oil over medium heat. Add the sliced shallot, minced garlic, smoked paprika, and red pepper flakes. Cook, stirring frequently, for about 2 minutes until fragrant but not browned. Stir in the tomato paste and ½ teaspoon sea salt, cooking continuously until the tomato paste darkens slightly, about 2 minutes.
- Simmer: Add crushed tomatoes and vegetable broth to the pot. Increase heat to bring to a boil, then lower to maintain a simmer. Stir in butter beans and tamari, and let the soup simmer for at least 10 minutes to develop flavor.
- Prepare Croutons: Cut or tear the baguette into 1-inch pieces and spread on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon sea salt. Toss well to coat. Bake on the lower rack until golden and crisp, about 10 minutes.
- Add Veggies: Transfer the roasted eggplant and tomatoes into the pot and simmer for an additional 10 to 15 minutes to meld the flavors. Taste and adjust seasoning with more salt if needed.
- Serve: Ladle the soup into bowls. Top each bowl with croutons and crumbled feta cheese. Finish by scattering fresh basil leaves on top, tearing large leaves with your fingers for a fresh aromatic touch. Optionally, drizzle extra olive oil over the garnished soup.
Notes
- Smoked paprika adds a deep smoky flavor, enhancing the overall depth of the soup.
- You can substitute crushed tomatoes with whole peeled tomatoes crushed by hand or canned diced tomatoes for textural preference.
- Butter beans can be replaced with cannellini or great northern beans as alternatives.
- Baguette can be substituted with any crusty bread you prefer for the croutons.
- Feta cheese adds a creamy, tangy contrast but can be omitted or replaced with a vegan alternative for dietary preferences.
- Fresh basil adds brightness and a fresh herbal note but is optional.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
