Bargetto Winery

Recipes & Pairings

Roasted Tomato & Eggplant Soup

by Greg Flores

Elevate your next dinner party with this exquisite Roasted Eggplant and Fire-Roasted Tomato Soup, masterfully crafted by Chef Greg Flores! This velvety, restaurant-quality starter weaves together the deep, smoky essence of fire-roasted tomatoes with perfectly roasted Italian eggplant. An aromatic base of fresh thyme, sweet onions, and garlic builds a robust foundation, but the true magic happens when the pan is deglazed with a generous splash of BARGETTO Zinfandel. The wine's brilliant acidity beautifully highlights the rich, fire-roasted flavors of the tomatoes, making a glass of that very same Zinfandel the ultimate pairing for this soul-warming, sophisticated dish.

Fact Sheet
Prep Time
20 minutes
Cook Time
45 minutes
Servings
4
Difficulty
Intermediate
Cook With
Lodi Retro Zinfandel

This Old Vine Zinfandel opens with aromas of black cherry, blackberry, clove, and cinnamon. The palate is fruit-forward with flavors of black plum, cranberry, and ripe cherries.

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Ingredients

  • 2 Italian eggplants, peeled and diced (1/4 inch)
  • 4 T. extra virgin olive oil
  • 1 14.5 oz. can fire roasted diced tomatoes
  • 4 T. butter, unsalted
  • 1/2 cup yellow onion, chopped
  • 1/4 cup carrot, chopped
  • 1 T. fresh thyme
  • 1 T. garlic, minced
  • 1/2 cup Bargetto Zinfandel
  • 6 cup stock (chicken or vegetable)
  • salt and pepper to taste

Directions

1. Preheat oven to 350 degrees.
2. Toss diced eggplant with extra vigin olive oil.
3. Place on sheet pan and roast for 12 minutes.
4. Remove from oven and let cool at room temperature.
5. In an 8 quart stock pot over medium high heat add butter.
6. Add onion, carrot, thyme, garlic and sweat for 8 minutes.
7. Add fire roasted tomatoes and roasted eggplant.
8. Cook for 5 minutes, stirring frequently.
9. Deglaze with Bargetto Zinfandel.
10. After wine is reduced by 75 % add stock and bring to a boil.
11. Reduce heat and simmer for 15 minutes.
12. Carefully place soup in blender or food processor, 1 cup at a time, and puree.
13. Place pureed soup back in stock pot and return to a simmer.
14. If the soup is too thick, add more stock or water. If the soup is to thin, let it reduce until the proper consistency. Enjoy!

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