Creamy Roasted Eggplant Soup

    Creamy Roasted Eggplant Soup

    Recipe Picture:Creamy Roasted Eggplant Soup
    1

    Creamy Roasted Eggplant Soup

    (132)
    1hour45min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (132)

    Reviews in English (112)

    by
    34

    Holy smokes, this one's a winner! I made a few changes -- used water instead of chicken broth, added a tablespoon of chopped fresh rosemary, and added a clove of pressed garlic just before serving. I used half and half instead of cream, but it was still deliciously rich. I can't wait to serve this one to company!  -  03 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    27

    The second time I made this was Sept. 11. I wanted something comforting and we had a bounty of eggplant and tomatoes in our garden. My husband was a manager of a 5 star restaurant, and he says it's better than the soup his celebrated chef made. I served it in italian bread bowls which is also available on allrecipe.com  -  01 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    22

    This was the tastiest soup I've ever made!! I ended up using milk instead of cream because I didn't have any on hand, and it still came out great. The garlic is mild but you can still taste it!  -  24 Oct 2001  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate