Summer’s prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!
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Summer is the perfect time of year to enjoy fresh picked and abundant tomatoes in a new way!
Last weekend I was enticed by some brightly colored heirloom tomatoes I just knew I had to have! My girls and I could eat them sliced plain for days, but I just couldn’t help turning that beautiful color into some soup that I could store away for a cool day this fall.
Simple soup purees are great way to get nourishing, mineral rich bone broth in the kids multiple times per week.
They pack up so easy in school lunch thermoses! Not only are soup purees great for giving the school aged kids a veggie boost, my babies and toddlers always had an affinity toward these easy to eat, mildly sweet to the palate veggie soup purees. Pour some in a small tea cup and watch them slurp it down. You can use straws for the toddlers to keep the mess down – and they think that is pretty fun too!
There are so many summer vegetable combos that make delicious, kid friendly soups.
For this soup recipe, I dressed up our favorite fresh tomato soup by roasting some colorful heirloom tomatoes with creamy eggplant which grows abundantly this time of year. Roasting gives the veggies a sweet depth of flavor that makes the soup taste really good. Of course a handful of garlic and an onion always help that out too!
Take a family trip to the farmer’s market this week!
You can have the kids search out their favorite color tomatoes and a beautiful deep purple eggplant to make their soup with. It is a fun afternoon project that the kids will eagerly eat with a grilled cheese sandwich and look forward to having packed in their school lunches this fall!
- 1 medium eggplant, coarsely cubed
- 4 large tomatoes and/or heirloom tomatoes of any color, seeded and sliced coarsely
- 1 yellow onion, coarsely chopped
- 6 cloves of garlic, smashed to remove the peel (no need to chop)
- 4 TB friendly fat to cook in such as olive oil, melted butter, coconut oil, or avocado oil
- 4 tsp sea salt
- 1 tsp pepper
- 1 quart bone broth
- 1 tsp oregano
- 1 tsp basil
- Optional raw milk, sour cream, or coconut cream to stir in each bowl.
- Pre-heat the oven to 425 degrees.
- Divide the eggplant, tomatoes, onion, and garlic between 2 Silpat lined or parchment paper lined baking sheets. Toss the veggies with the olive oil, sea salt, and pepper. Roast the veggies at 425 degrees for 25 minutes.
- When the veggies are done roasting, bring 1 quart of bone broth with the oregano and basil to a simmer. Add the roasted veggies and puree the soup until smooth. Taste for sea salt and pepper to your liking.
- You can garnish with a dollop of sour cream, or stir in some raw milk or coconut cream if you wish. It is just as creamy and delicious without if you can't have dairy or don't have access to coconut milk. I love the richness the raw milk or sour cream gives - I have also found that a drizzle of olive oil gives that same rich, buttery feel.