Solanaceous Soup Recipe: A Garden-Fresh Delight
Solanaceous Soup, affectionately known as Deadly Nightshade Soup, is a vibrant, nourishing dish that showcases the best of your garden harvest. With a medley of peppers, tomatoes, eggplant, garlic, squash, and onions, this hearty soup is both comforting and packed with flavor. Here's how to make it:
Ingredients
- 1 Small Eggplant
- 1 Large Bell Pepper or 2-3 Sweet Peppers (Corona di Toro peppers work wonderfully)
- 6-7 Medium to Large Tomatoes
- 3 Large Garlic Cloves
- 1-2 Zucchini or Other Summer Squash
- 1 Medium Onion
- 2 Cups Chicken or Vegetable Broth
- 1 Teaspoon Dried Basil
- 1 Teaspoon Garlic Salt (or to taste)
- Pepper to taste
- 2 Tablespoons Olive Oil
Directions
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Prep Your Vegetables
Peel and cube the eggplant into ½-inch pieces. Slice the summer squash into ¼-inch rounds. Dice the onion and peppers. Blanch the tomatoes to peel them easily, then quarter them. -
Start Cooking
Heat olive oil in a large soup pot over medium heat. Add all the prepped vegetables. Press garlic cloves into the pot or finely dice them if you don’t have a garlic press. -
Add Broth and Seasoning
Pour in the chicken or vegetable broth. Stir in the garlic salt, dried basil, and pepper. For a thicker soup, reduce the broth slightly or add extra tomatoes. -
Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 30 minutes, stirring occasionally, until the eggplant is tender and the flavors meld beautifully.
This soup is versatile and works well with fresh, canned, or frozen tomatoes. Serve it warm with crusty bread or as a standalone dish for a wholesome, satisfying meal.