Roasted Eggplant And Garlic Soup

1. 1

   Preheat oven to 400u00b0.

2. 2

   In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together.

3. 3

   Season with salt and pepper.

4. 4

   Mix thoroughly.

5. 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. 6

   Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool.

7. 7

   Using a spoon, remove the flesh of the eggplant and discard the skin.

8. 8

   Heat the oil in a 2-quart saucepan.

9. 9

   When the oil is hot, add the onions.

10. 10

    Saute for 2 minutes.

11. 11

    Add the roasted eggplant and garlic; continue to saute for 2 minutes.

12. 12

    Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes.

13. 13

    Using a handheld blender, puree the soup until smooth.

14. 14

    Stir in the cream and continue to simmer for 3 minutes.

15. 15

    Season the soup with the salt and the cayenne.

16. 16

    4 to 6 servings.

* Per serving · 4 servings · Values may vary.