Hearty Tomato Soup With Chinese Eggplant And Ginger Recipes

ROASTED EGGPLANT AND TOMATO SOUP

Steps:

• Preheat the oven to 425 degrees F.
• Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
• Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.

TOMATO AND EGGPLANT SOUP

Steps:

• Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
• Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

CHINESE TOMATO AND EGG SOUP

Steps:

• Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

HEARTY TOMATO SOUP WITH CHINESE EGGPLANT AND GINGER

Steps:

• Remove root ends of leeks, and the toughest outer layers.
• Cut the remainder into 2 inch sections across the stalk, then split through the middle.
• Immerse in water and soak for approximately 15 minutes.
• While the leeks soak, cut the tomatoes into moderate cubes, and mince the garlic.
• Put the garlic into your stock pot.
• Now rinse the leeks and slice them into narrow strips on the long axis, and let drain.
• Mince the fresh ginger root as finely as possible.
• Put the ginger, olive oil, mirin, and rice into the pot with the garlic, and begin the saute.
• Be sure the rice is golden before adding anything else.
• Then add your leeks, and continue.
• Chop your basil into shreds while this is cooking.
• Then split and chop the eggplant into the same size pieces as the tomatoes, don't peel them if organic.
• Set aside.
• Add basil and fresh tomatoes, and a small amount of water, to keep anything from burning.
• Continue to stir and steam saute.
• When the tomatoes begin to reduce, add water to cover the rice and bring to a boil.
• Reduce.
• to a simmer after 15 minutes and add your canned tomatoes.
• Add the eggplant pieces.
• Stir and let cook.
• Add water as needed to acheive a soup consistency, about 1 quart.
• Season when rice is tender with salt, pepper, and vinegar.
• Serve with a green salad and preferred protein source.

TOMATO-GINGER SOUP

Steps:

• IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
• IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
• Add stock to large saucepan and bring to the simmering point.
• Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
• Simmer for 2 minutes.
• Serve at once.

CHINESE TOMATO SOUP: DUTCH-STYLE

Steps:

• Pour beef broth, tomato juice, and soy sauce into a large saucepan. Stir in brown sugar, applesauce, and celery; season with ginger and chili powder. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes. Ladle into serving bowls and garnish with green onions and shrimp chips.

EGGPLANT WITH SPICY GINGER SAUCE

Steps:

• Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic. Cook, stirring, about 2 minutes. Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.
• Add 6 tablespoons water, the ponzu, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed. Serve hot, on brown rice, sprinkled with remaining cilantro.

CREAMY CARROT, TOMATO, AND GINGER SOUP

Steps:

• Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
• In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
• Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.