We thought it would be fun to post a winter soup recipe rather than something for spring even though its April in honor of all those who are still experiencing winter temperatures. Here in Texas it is already consistently too warm to make soup but for many of our readers it is plenty cold and possibly even snowing so soup might be just what you are looking for. Also, this is the last week of soup season so I wanted to honor out tradition by posting a wonderful soup recipe.
One of the great things about this soup is the combination of all these vegetables. If you wanted to reduce the calories even further you could choose not to add any milk but it would make the soup less rich. We had this soup for Valentine’s Day with heat shaped croutons and so you might be asking yourself why has it taken a month and a half to post the recipe, well we here at Grandma’s Canning Jars are a little behind on the recipe posts!
Preheat oven to 400 degrees, cut eggplant in half and roast until softened. In a large Dutch oven or stock pot add the olive oil and place over medium heat. Add the onion, cooking until translucent then add the garlic stirring to prevent burning. Add the carrots and celery, stir to combine and cook until softened. Add the herbs, chopped eggplant, the crushed tomatoes and the tomato juice. Simmer the mixture for 20-30 minutes. Using an immersion blender, blend the vegetables until desired texture, if you have picky eaters then you will want it to be very smooth but even if you like the chunks its important to blend it some in order to make the soup creamy. Cook gently another 15 minutes. Reduce the heat then add the baking soda, stir into soup and then add the milk or half and half. The baking soda prevents the soup from curdling so make sure to add it or the soup will be ruined! Place soup in bowls and add desired toppings such as cheese, sour cream, fresh herbs or croutons…. Enjoy!
Much Love, Aislinn and Emily