Eggplant and Roast Garlic Soup

Eggplant and Roast Garlic Soup


36 people made this

The eggplant and roast garlic combine beautifully in this rich creamy soup recipe that I love to make in winter but have been known to cook all year round.

M. Brown

Serves: 8 

  • 1 whole bulb of garlic
  • 1/4 teaspoon olive oil
  • 1 (750g) eggplant
  • 1 tablespoon olive oil
  • 1/4 cup finely diced onion
  • 6 cups (1500ml) chicken stock
  • 3/4 cup (375ml) tomato puree
  • 1 dash cayenne pepper
  • 1 1/4 cups (315ml) full cream milk

Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

  1. Preheat oven to 180 degrees C. Line a baking tray with foil.
  2. Peel away any excess paper from the bulb of garlic then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil and set onto the prepared baking tray. Poke the eggplant all over with a fork; place onto baking tray.
  3. Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender; 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks. Peel or squeeze the roasted garlic from its skin and set aside.
  4. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion and cook until soft and translucent; about 5 minutes. Pour in chicken stock then stir in reserved eggplant, roasted garlic, tomato puree and cayenne pepper. Bring to a boil over medium-high heat then reduce heat to medium-low. Cover and simmer for 40 minutes.
  5. Once cooked carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in milk, season to taste with salt and pepper; cook over medium-low heat until hot.

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