Eggplant and Roast Garlic Soup

    Eggplant and Roast Garlic Soup

    (38)
    4saves
    1hour40min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (38)

    Reviews in English (38)

    by
    20

    This soup was hearty and so flavorful. The only thing I did different was added Thyme and two shredded carrots. It's great with a hearty grain bread to dip in it. Try this soup, you won't regret it.  -  16 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    19

    I'm giving this 4 starts as written. It's very easy to make and is very tasty, but I thought it was missing something. I tried making it again and added more cayenne pepper and lots of hot curry. Once I added the the curry it was more the taste I was looking for.  -  28 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    15

    Made it today and turned out great! I don't have a processor so I just diced the eggplant after roasting. Also added sliced baby red potatoes. Filling and has nice sweet garlic flavour!  -  13 Jun 2007  (Review from Allrecipes USA and Canada)

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