Cream-soup from eggplants and baked tomatoes

Soup-puree from eggplant and tomato We offer to cook another cream soup, but this time from eggplant. A highlight, or rather an aromatic accent here are baked tomatoes with garlic. But eggplants create a "mass character" and saturate the soup with some peppercorn. Cream soup is now gaining popularity and it's not surprising. After all, this soup is easy, simple to prepare and incredibly diverse in the prescription plan. Most often, cream soup is made from any vegetables, meat, shrimp, cereals and mushrooms. The main rule of cream soup is a dairy component: cream or cheese. This soup is usually served with croutons and sprinkled with fresh chopped greens.

Soup-puree from eggplant and tomato We offer to cook another cream soup, but this time from eggplant. A highlight, or rather an aromatic accent here are baked tomatoes with garlic. But eggplants create a "mass character" and saturate the soup with some peppercorn. Cream soup is now gaining popularity and it's not surprising. After all, this soup is easy, simple to prepare and incredibly diverse in the prescription plan. Most often, cream soup is made from any vegetables, meat, shrimp, cereals and mushrooms. The main rule of cream soup is a dairy component: cream or cheese. This soup is usually served with croutons and sprinkled with fresh chopped greens.

Ingredients:

• Eggplant 400 g
• Tomatoes 300 g
• Onions 1 pc.
• Garlic 3 denticles
• Cream 200 ml
• Broth of vegetable 600 ml
• A mixture of Italian herbs 1 tsp.
• Olive oil 25 ml
• Salt 0.5 tsp.

Instructions

• Step 1 To make this cream soup, take: 3 small eggplants, 2 large tomatoes, 3 cloves of garlic, vegetable broth, cream with 10% fat, olive oil.
• Step 2 Eggplants are peeled, cut into cubes and soaked in salted water to remove bitterness. Leave for 15 minutes.
• Step 3 On the tomatoes, make cuts, turn over with boiling water, peel and cut into slices.
• Step 4 Peel the garlic, crush it (this can be done with a knife with a wide blade) and chop it up.
• Step 5 Put the tomatoes in a fireproof form, top with garlic and generously sprinkle with olive oil. Put the form in the oven for 15-20 minutes at a temperature of 200 ° C.
• Step 6 Finely chop onion.
• Step 7 Preheat the frying pan, add 2 tablespoons of olive oil and brown the onion for 2-3 minutes.
• Step 8 Then add the squeezed cubes of eggplant to the frying pan. Pass for 3 minutes.
• Step 9 Pour 0.5 cups of broth into the pan, add a mixture of Italian herbs, cover and simmer for 15 minutes.
• Step 10 In a deep container, mix the baked tomatoes with garlic, stewed eggplants with onions, pour the remaining broth, add salt and shake with a blender.
• Step 11 Then add warmed cream to the soup and blend again.
• Step 12 Cream soup is ready. Serve with greens and croutons.