Growing up in Texas, I hated the month of August. You’d step outside and instantly regret your decision. It was hot and pretty miserable. Although August isn’t always the prettiest month in Washington, DC, I’ve come to love the month. August gives us a final dose of summer and a taste of what’s to come in fall all in one crazy, back-to-school, month.
Last night’s dinner was August in a bowl. A roasted eggplant and tomato pizza soup, which was packed with seasonal vegetables and perfect for the months to come. This soup is packed with flavor and so easy to make.
I’ve really enjoyed cooking with seasonal ingredients this summer, thanks to our CSA. We always gets a lot of tomatoes in August so it’s a great time to make tomato soups. Whether you’re eating them fresh or freezing them for fall, tomato soups are a great way to highlight tomatoes.
You can serve this soup with a mozzarella grilled cheese, caprese sandwich, or some grilled chicken. You can also remove the pizza seasoning, add some fresh basil, and you have a delicious roasted eggplant and tomato soup. I hope you enjoy it!
- 2 cups water
- 6 large tomatoes, cut into chunks
- 3 garlic cloves, peeled
- 1 eggplant, peeled and diced
- olive oil, drizzle
- 1 tbsp pizza seasoning
- ½ cup milk
- salt and pepper to taste
- Pre-heat oven to 400 degrees
- Add diced eggplant to a nonstick baking sheet, drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 15 minutes.
- While the eggplant roasts, add 2 cups of water, tomatoes, and garlic to a stock pot. Bring to a boil and then bring the temperature down to medium. Boil on a medium heat for 20 minutes.
- To a blender (Vitamix in this case) add the boiled tomatoes and liquid, roasted eggplant, milk, and pizza seasoning. Blend on high until smooth. Add salt and pepper to taste.