Tomato Soup alla Norma

A good tomato soup is soul warming and this one comes together in twenty minutes, while you cook the garnish. Based on the dish Pasta alla Norma, the roasted eggplant, fresh parsley, and ricotta salata make the soup taste like a meal.

Author

Helen Park

Servings

2

Category

Soup

Ingredients

• 2 cups canned tomato dice, or homemade canned tomatoes
• 2 cups vegetable stock, chicken stock, or water
• 1 tsp Ararat
• 1 tsp garlic powder (ground garlic slices), see notes below
• 1 tsp onion powder (ground onion slices), see notes below
• ¼ cup olive oil
• Salt to taste
• Pepper to taste
• 2 cups eggplant, small dice
• ¼ cup olive oil
• Salt to taste
• Pepper to taste
• 1 Tbsp chopped parsley
• ½ cup grated ricotta salata (omit for vegan version)

Directions

1. In a small heavy bottom sauté pan, bring the tomato, stock or water, Ararat, garlic powder, onion powder, and olive oil to boil.
2. Reduce heat to simmer for 20 minutes or until the soup is rich and flavorful.
3. Using a hand blender, blend until smooth and season with salt and pepper to taste.
4. Heat the oil in a heavy bottom skillet or sauté pan.
5. Roast the eggplant until golden brown and cooked through, tossing occasionally. Season with salt and pepper to taste. Drain on paper towel to remove excess oil.
6. When ready, divide the soup into 2 large bowls.
7. Toss the drained eggplant, parsley, and ricotta salata together, divide the garnish between the 2 portions, and enjoy!