I am always looking for ways to use my abundance of winter tomatoes (S Florida’s growing season). This is delicious!

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Grilled Eggplant Spinach Tomato Soup

  • 1 medium size eggplant, peeled and sliced into 3/4 inch slices
  • 3 cups chicken stock
  • 1 cup water
  • 1/2 bag baby spinach
  • 5 garlic cloves, chopped
  • 1/2 onion
  • 2 TBS basil pesto
  • 2 TBS olive oil
  • 1 1/2 cups chopped fresh tomatoes or canned

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Brush eggplant both sides with olive oil. Grill until nice and golden on both sides with grill marks. About 4 minutes each side. Saute onions in olive oil until translucent with a bit of salt. Add garlic and saute for 2 minutes stirring so it does not burn. Add chicken stock and water. Add spinach and stir until it reduces in size. This will happen quickly. Chop up grilled eggplant and add the rest of the ingredients (except for pesto.) Let this all cook for about 15 minutes. Use an immersion blender to puree the soup. Add the pesto at the end and stir. Serve with croutons. This will make about 6 servings.

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