Roasted Eggplant Soup
From peetabear 14 years ago
- 90 minutes to make
- Serves 5
this sounded good to me and I am always looking for recipes that use eggplant... this is a creamy soup and I think a nice crusty bread will be great with this... the recipe is from the web.
Ingredients
- 3 tomatoes, halved shopping list
- 1 eggplant, halved lengthwise shopping list
- 1 small onion, halved shopping list
- 6 cloves garlic, peeled shopping list
- 2 tablespoons vegetable oil shopping list
- 1 tablespoon fresh thyme, chopped shopping list
- 4 cups chicken broth shopping list
- 1 cup heavy cream shopping list
- 3 1/2 ounces crumbled goat cheese or your favorite cheese shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 400 degrees F. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil. Roast in preheated oven until very tender and brown in spots, about 45 minutes. Scoop out eggplant pulp and discard skin
- Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes
- Puree in batches using a food processor or using an immersion blender.
- Return to low heat and stir in cream. Bring to a simmer, thinning with more broth if necessary. Season with salt and pepper
- Ladle into bowls and sprinkle with goat cheese.
The Rating
Reviewed by 6 people-
I love the sound of this one! I'll have to try it soon! Another cool recipe you've found!
lilliancooks
in Long Island loved it
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I really like this one!
midgelet
in Whereabouts loved it
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I agree with Lillian, this one sounds fantastic! I love eggplant and always look for new ways to prepare it too!
juels
in Clayton loved it
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