This soup is the equivalent to an eggplant parmesan in a bowl. Layered with fresh eggplant and creamy mozzarella all in one bowl. I like to serve it on a piece of crusty bread so that the stack stands up really well in the soup. Store leftover tomato soup in individual containers in the freezer for later use.
2 tablespoons extra virgin olive oil, divided, plus extra for drizzling
1/2 medium onion, diced
Salt, to taste
Freshly ground black pepper
1 small clove garlic, finely minced
3 large tomatoes, diced
1 1/2 teaspoons tomato paste
2 1/4-inch thick slices eggplant
1 1/2-inch thick slice French bread
1 1/4-inch slice fresh buffalo mozzarella
Fresh basil, for garnish
1. Preheat oven to 425°F.
2. In a medium stock pot, heat olive oil over medium heat. Add onions and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic cook for another 1-2 minutes. Add tomatoes and cook for about 20 minutes, until softened.
3. Transfer tomato mixture to a food processor or blender and process until smooth. Pour soup into a stock pot and stir in tomato paste. Keep soup warm over low heat.
4. Meanwhile, place eggplant slices on a baking sheet and toss with remaining 1 tablespoon olive oil and season with salt and pepper. Place bread slice on same baking sheet. Toast bread on both sides until lightly golden brown, about 3-4 minutes. Carefully remove bread and finish roasting eggplant. Turn slices after about 15 minutes, when lightly browned on bottom. Top one slice with mozzarella cheese and cook until cheese is softened. Remove and set aside.
5. Place bread slice in center of a wide serving bowl. Top with eggplant and mozzarella slice, followed by remaining eggplant slice, making a “sandwich.” Carefully spoon tomato soup around eggplant sandwich. Top with fresh basil and serve warm.
Serves 1.Pin It