Creamy Roasted Eggplant Soup

    1 hour 45 minutes

    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.

    129 people made this

    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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    Reviews in English (116)


    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)


    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  -  01 Nov 2001  (Review from Allrecipes USA and Canada)


    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)