Hearty Tomato Soup With Chinese Eggplant And Ginger Food

TOMATO AND EGGPLANT SOUP

Steps:

• Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
• Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

HEARTY TOMATO SOUP

Steps:

• Cut each tomato into four pieces.
• Slice the onion thinly.
• Add margarine to a medium size saucepan and let it melt at medium heat.
• After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
• Sprinkle salt and pepper to taste.
• When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
• Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
• Let it boiled and reduce the heat to simmer for 15 minutes.
• Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
• Pour the soup again to your sauce pan and add the cheese.
• If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.

GINGER TOMATO SOUP

Steps:

• Put the stock in a saucepan and bring to simmering point.
• Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
• Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.