Soop-e Goje Farangi ba Bademjan (سوپ گوجه فرنگی با بادمجان) — Persian Tomato and Eggplant Soup

• 500 gEggplant (cut into 2 cm cubes)
• 10 gSea salt (divided (for salting eggplant and final seasoning))
• 900 gRipe tomatoes (cored and roughly chopped)
• 200 gYellow onion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 60 mlExtra virgin olive oil (divided)
• 30 gTomato paste (helps deepen color and umami)
• 2 tspDried thyme
• 1 tspBlack pepper (freshly ground)
• 900 mlVegetable broth (low-sodium preferred)
• 20 gFresh basil (leaves, thinly sliced, plus extra for serving)
• 15 mlLemon juice (optional, to brighten if tomatoes are mild)

Instructions

1. 1

   Salt the eggplant to improve texture: place the 500 g cubed eggplant in a colander, toss with 6 g of the sea salt, and let stand 20 minutes. Rinse quickly under cool water, then pat very dry with towels. Drying well prevents oil splatter and helps the eggplant brown instead of steaming.

2. 2

   Sauté the eggplant: heat 45 ml olive oil in a wide pot or Dutch oven over medium-high heat. Add eggplant in a single layer (work in two batches if needed) and cook 10–12 minutes, stirring every 2 minutes, until deeply golden and soft. Transfer to a plate; leave the flavorful oil in the pot.

3. 3

   Build the aromatic base: reduce heat to medium and add the remaining 15 ml olive oil. Add diced onion and cook 8–10 minutes, stirring often, until translucent with light golden edges. Add minced garlic and cook 45–60 seconds just until fragrant; avoid browning the garlic, which can turn bitter.

4. 4

   Concentrate tomato flavor: stir in tomato paste and cook 2 minutes, scraping the bottom of the pot. Add chopped tomatoes, dried thyme, and black pepper; cook 8–10 minutes, stirring, until tomatoes break down and the mixture looks jammy. This step drives off raw acidity and creates a deeper, rounder soup.

5. 5

   Simmer until silky: return the sautéed eggplant to the pot, then pour in 900 ml vegetable broth. Bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered 25 minutes, stirring every 5–7 minutes. The soup should thicken slightly and the eggplant should melt into the base.

6. 6

   Blend and finish: remove from heat and blend until velvety smooth using an immersion blender (or blend in batches in a countertop blender, venting the lid). Stir in sliced basil and the remaining 4 g sea salt, then taste. If needed, add up to 15 ml lemon juice for brightness. Rest 5 minutes before serving.