One of my all-time food memories revolves around tomato soup. My grandmother would pick me up from nursery school on a rainy day and take me back to her house where she would have a bowl of cream of tomato soup and an egg salad sandwich waiting for me. This take-off on that taste memory includes eggplant that gives this rustic tomato soup an added creamy texture and an underlying subtle texture. Canned fire-roasted tomatoes add a delicious smoky flavor. I like to serve this with Open Face Grilled Cheese and Tomato Sandwiches for a Saturday lunch or for a light supper.

1/4 cup olive oil

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 rib celery, finely chopped

3/4 pound peeled and diced eggplant (about 1/2 medium or 3 Japanese eggplant)

2 garlic cloves, minced

2 tablespoons all‑purpose flour

2 cans (14 1/2 ounce) fire-roasted diced tomatoes with juice

1/4 cup tomato paste

1teaspoon sugar

3 cups chicken or vegetable stock

1 tablespoon balsamic vinegar

1cup milk or half and half

salt and white pepper

1/2 cup croutons, preferably cheese or garlic, for garnish

1. In a medium soup pot heat the oil over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until the vegetables begin to soften. Add the eggplant and a pinch of salt and continue to sauté another 5 minutes or until the eggplant is very soft. Add the garlic and cook for a minute or until slightly softened.

2. Sprinkle the flour over the vegetables and continue to cook over low heat for 2 minutes or until the flour is thickened and incorporated into the vegetables, stirring constantly. Add the tomatoes, tomato paste, sugar and stock and bring to a simmer on medium-high heat.

3. Partially cover the pan, reduce the heat to medium and cook, stirring occasionally, for 15 minutes or until the vegetables are cooked and all the flavors are well blended. Remove from the heat. With a hand blender blend the soup until it is roughly pureed with some texture remaining. Add the vinegar and return the soup to medium heat and cook for 2 minutes. Add the milk, stirring to combine, and cook another minute. Add salt and pepper and taste for seasoning.

4. Ladle the soup into soup bowls and garnish with a few croutons.

Advance Preparation: This may be made through step 3 up to 2 days ahead, covered and refrigerated. Reheat gently and season to taste.

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