Organic Tomato Soup with Eggplant

Creamy Tomato Soup
Servings icon
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
15 min

What You'll Need

  • 4 C. of Imagine® Organic Vegetable Broth
  • 3 tbsp. of Spectrum® Extra Virgin Olive Oil
  • 2 medium onions, thinly sliced
  • 1 large leek, white part only, sliced thinly
  • 4 C. of watercress leaves, stems removed
  • 1 bay leaf
  • 4 sprigs of fresh thyme
  • ½ C. of half and half
  • Green Onion Cream:
  • ¼ cup crème fraiche
  • 2 green onions, thinly sliced, reserve some of the green part for garnishes
  • 1 tbsp. of fresh lemon juice
  • 2 splashes of Worcestershire sauce

How to Make

  1. Heat oil in a heavy large saucepan over a medium high heat. Add onions and sauté for 10 minutes until translucent; add leeks and sauté for a further 5 minutes, add broth and bring to a boil. Reduce to low heat and cover and simmer for 10 minutes, remove cover and cool for a further 10 minutes.
  2. Place 4 cups of watercress in a blender, pour in ½ cup of the prepared broth and blend until smooth and transfer to a bowl. Puree remaining broth mixture and stir into water cress mixture, stir in half and half, cover and chill for about 4 hours.
  3. In a small bowl mix together crème fraiche, white and green part of onion and all remaining ingredients until all is combined.
  4. Divide the soup between the bowls and top with onion cream, garnish with remaining sliced green onion and serve.