Smoked eggplant and tomato soup with rosemary-garlic butter from Big Flavors of the Hot Sun: Hot Recipes and Cool Tips from the Spice Zone by Chris Schlesinger and John Willoughby

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Accompaniments: Arugula salad with oven-dried tomatoes, olives, and blue cheese; Grilled hearthbread Johnson

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • beetlebug on September 14, 2015

    This was an excellent summer soup. I had to make a few modifications. I roasted vegetables in the oven at 375 for almost an hour. I only had a a bit over a quart of stock and that was enough. After I roasted the veg, I put them and the juices into a 4.5 LC dutch oven. I added the raw garlic and chopped rosemary. I didn't make the compound butter since I didn't feel like it. At that end, I sprinkled some smoked paprika and it tied it all together. As with all Schlesinger recipes, this made a lot of soup.

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