Do you guys have more eggplants and tomatoes than you know what to do with this summer? Our CSA has been delivering both faster than I can eat them, and this soup cleared out the produce drawer deliciously. The best part? This recipe makes enough soup so that you can eat a bowl or two now and put the rest up for later this winter, when you’re missing that farm-fresh tomato and eggplant bounty.
A Freezer Full of Soup
Canning isn’t the only way to preserve food! My Nani Dorothy’s method for saving soups was always to freeze them. Most soups defrost beautifully, and if you freeze them in a glass jar, you can defrost by setting the open jar in a few inches of water, and simmering until the soup is thawed enough to transfer to a pot and heat the rest of the way.
I made a big batch of this summery soup, saving some to eat this week and freezing three pint-sized Mason jars full to save for later. If you’re going to store your soup in glass, make sure that you either use something heat-resistant, like a Mason jar or that you let it cool before you dole it out. You don’t want a shattered soup jar all over the counter and floor!
Coconut Eggplant-Tomato Bisque
Ingredients
- 1/4 c olive oil
- 3 Chinese eggplants, sliced 1/2″ thick. One large eggplant would also do the trick.
- 1 c no-chicken or veggie broth
- 2 cloves of fresh garlic, minced
- 6 plum tomatoes, chopped
- 1/2 cup coconut milk
- 1/4 c fresh basil, minced
- Your favorite hot sauce, to taste. I used Sriracha.
Cooking Directions
- Heat the olive oil in a soup pot to Dutch oven on medium heat, and saute the eggplant and onion for 5 minutes. 1/4 cup of the broth, then cover and cook for 10 minutes more, or until the eggplant softens.
- Add the garlic, tomatoes, coconut milk, basil, hot sauce, and the rest of the broth. Cook until heated through, then either transfer in batches to your blender or use and immersion blender to blend the soup until it’s pretty smooth. The final texture depends on what you want.
- You can serve immediately or freeze some of this soup to enjoy when tomatoes and eggplant are no longer in season.
Becky Striepe
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!
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