Roasted Eggplant And Garlic Soup Recipe

Name: Roasted Eggplant And Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. roasted garlic; 1/2 c. chopped, assorted mild herbs (such as basil, oregano, parsley, etc.); drizzle of olive oil; salt and pepper; 2 large eggplant; 1 Tbsp. olive oil; 1 c. minced onions; 1 Tbsp. minced garlic; 1 1/2 qt. vegetable or chicken stock; 1 c. heavy cream; cayenne pepper to taste

Servings: persons

1 c. roasted garlic
1/2 c. chopped, assorted mild herbs (such as basil, oregano, parsley, etc.)
drizzle of olive oil
salt and pepper
2 large eggplant
1 Tbsp. olive oil
1 c. minced onions
1 Tbsp. minced garlic
1 1/2 qt. vegetable or chicken stock
1 c. heavy cream
cayenne pepper to taste

1
Preheat oven to 400u00b0.
2
In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together.
3
Season with salt and pepper.
4
Mix thoroughly.
5
Split the eggplant in half, lengthwise, and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven.
6
Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool.
7
Using a spoon, remove the flesh of the eggplant and discard the skin.
8
Heat the oil in a 2-quart saucepan.
9
When the oil is hot, add the onions.
10
Saute for 2 minutes.
11
Add the roasted eggplant and garlic; continue to saute for 2 minutes.
12
Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes.
13
Using a handheld blender, puree the soup until smooth.
14
Stir in the cream and continue to simmer for 3 minutes.
15
Season the soup with the salt and the cayenne.
16
4 to 6 servings.

434

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 11 ingredients. The key ingredients include: 1 c. roasted garlic, 1/2 c. chopped, assorted mild herbs (such as basil, oregano, parsley, etc.), drizzle of olive oil, salt and pepper, and more.

Yes, Roasted Eggplant And Garlic 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.

Roasted Eggplant And Garlic Soup

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