Ingredients

How to make it

  • Preheat oven to 425
  • Put eggplant, onion and peppers on baking sheet with olive oil
  • Sprinkle with half of spice mixture
  • Turn over after 10 minutes and repeat with oil and spice mixture
  • (This can be done on the grill too)
  • Put into food processor and process until finely blended
  • In a large saucepan, add vegetable mixture to stock and cream
  • Cook over medium heat until heated through, about 5 minutes
  • In skillet, melt butter
  • Add flour tand stir to make roux
  • Add gradually to soup until desired consistency
  • Serve with dollop of sour cream

Reviews & Comments 7

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    " It was good "
    hollyeats ate it and said...
    Lower-fat variation: I used the basic recipe but only used 5 cups of chicken stock. This eliminated the need for the roux as, after puréeing, it was thick enough by itself; and I added only about half a cup of cream at the end to round out the flavor. Will definitely make it again!
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    " It was excellent "
    cholena ate it and said...
    love dis .... thx alot
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  • deltadarling 5 years ago
    What a great combination of tastes

    I love this recipe Thanks for sharing

    Delta
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    " It was excellent "
    sunflower48386 ate it and said...
    I going to save this. sounds wonderful!
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    " It was excellent "
    lacrenshaw ate it and said...
    These are a few of my favorite things.. This combo is a tad different and I can't wait to try it, wynne! You got my five.
    Lorraine
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    " It was excellent "
    bluewaterandsand ate it and said...
    I have never tried this but I'm going to. Sounds delicious!
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    " It was excellent "
    debbie919 ate it and said...
    Love eggplant, love creamy soups...what a combo- thanks for an excellent post! =)
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    " It was excellent "
    juels ate it and said...
    Wow, what a great sounding soup! Love the combo of ingredients and spices here! Saved to my favourites and added to "A taste of eggplant" group.
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