Submitted by lcioban on Wed, 07/22/2009 - 9:51am

Default Soup Images

Rate this recipe

Imagine Organic Tomato Soup With Eggplant

4 cups Imagine Organic Tomato Soup

2 medium sized eggplant cut into 1/2 inch slices

¼ cup of crème fraiche

2 tablespoons of Spectrum Moroccan Olive Oil

1 handful of basil leaves pureed

2 cloves of garlic sliced very thinly

Hain Sea Salt and coarse black pepper to taste

6 sprigs of basil for garnish

In a medium saucepan bring the tomato soup to a light boil and heat through over a medium high heat. Lower heat and keep warm.
Preheat the grill. Rub the garlic over the eggplant slices, brush with olive oil, season with salt and pepper and stack on baking sheet with the remaining garlic. Using tongs place the sliced eggplant on the grill and grill turning once until the eggplant is blackened on both sides and the garlic is golden (about 2 to 3 minutes on each side).
Remove from grill and cut into cubes. Keep warm.
In a small bowl combine the basil with the crème fraiche until well blended.
Ladle the soup into four warmed bowls, spoon in the garlicky eggplant, top with basil crème fraiche and garnish with basil leaf, serve with warm crusty bread.

Serves: Serves 4