Creamy Roasted Eggplant Soup

    Creamy Roasted Eggplant Soup


    126 people made this

    This is a great tasting soup, rich and creamy with a tangy goats cheese to balance out your taste sensation! If you want to you can use vegetable stock to make a vegetarian version.

    Serves: 4 

    • 3 tomatoes, halved
    • 1 eggplant, halved lengthwise
    • 1 small onion, halved
    • 6 cloves garlic, peeled
    • 2 tablespoons vegetable oil
    • 1 tablespoon diced fresh thyme
    • 4 cups (1 litre) chicken stock
    • 1 cup (250ml) heavy cream
    • 100g crumbled goats cheese
    • 1 pinch salt and pepper, to taste

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Preheat oven to 200 degrees C. Place tomatoes, eggplant, onion and garlic on a baking tray and brush with oil.
    2. Roast in preheated oven until very tender and brown in spots; 45 minutes.
    3. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken stock. Bring to a boil over medium heat then reduce heat and simmer until onion is very tender; 45 minutes.
    4. Puree in batches in a food processor, blender or immersion blender. Return to low heat and stir in cream.
    5. Bring to a simmer thinning with more stock, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goats cheese.

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