Rich And Creamy Roasted Eggplant Soup Recipe

Name: Rich And Creamy Roasted Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tomatoes, halved; 1 eggplant, halved lengthwise; 1 small onion, halved; 6 cloves garlic, peeled; 2 tablespoons vegetable oil; 1 tablespoon chopped fresh thyme; 4 cups chicken broth; 1 cup heavy cream; 3 1/2 ounces crumbled goat cheese; salt and pepper to taste

Servings: persons

3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup heavy cream
3 1/2 ounces crumbled goat cheese
salt and pepper to taste

1
Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet 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 broth. 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 or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tomatoes, halved, 1 eggplant, halved lengthwise, 1 small onion, halved, 6 cloves garlic, peeled, and more.

Yes, Rich And Creamy Roasted Eggplant Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rich And Creamy Roasted Eggplant Soup

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