End of summer soups are one of my favorite meals. Just when I start simultaneously wishing summer would never end yet pinning for Autumn and all it brings, we have an abundance in our garden and making a large batch is summery soup is a great remedy! They’re chock full of fresh garden veggies, bursting with summer flavor, yet getting me in the mood for soups upon soups upon soups in just a few weeks.

I love the freedom that summer brings (or maybe just the idea of freedom, since I’m no longer in school, haha), but the 90+ degree days are pretty tiring. Autumn is so fresh and crisp and can just smell the fallen leaves and chilly evening bonfires. Anyone else feel torn between summer and fall? This soup is a great solution and will have you contentedly enjoying summer while awaiting the inevitable arrival of fall.

I’ve been really enjoying our From The Farmer produce boxes (is there anything better than getting local produce delivered to you?), and have been getting more creative with the eggplant. Growing up, my mom usually just grilled it (which is delicious), but I’ve been wanting to experiment a bit. Also, the girls will scarf down this soup, and they prefer (that’s putting it nicely) not to eat grilled eggplant. I also made mini eggplant pizzas this past week, and will try my hand at moussaka with the next batch! Oh, and watch out: these simple croutons will disappear before they even get to garnish the soup!

Creamy Roasted Eggplant and Tomato Soup
serves 6-8

Ingredients
For the soup
3 medium eggplants, chopped into cubes (about 4 cups)
8 medium-large tomatoes, cored and chopped (about 8 cups)
1 yellow onion, chopped
5 garlic cloves
2 quarts chicken stock (8 cups)
1 cup packed fresh basil
2 tbsp extra virgin olive oil, separated
salt and pepper, to taste
half & half, optional

For the croutons
1 tbsp butter
2 tbsp extra virgin olive oil
5 cloves garlic, diced
5 slices sprouted grain bread, cubed

Serve soup hot, with croutons and a splash of optional half & half.