Roasted Eggplant Soup Recipe

Name: Roasted Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium tomatoes, halved; 1 1-1/2 lbs (.7 kg). eggplant (approx. size), halved lengthwise; 1 small onion, halved; 6 large garlic cloves, peeled; 2 tbsp (30 ml) vegetable oil; 1 tbsp (15 ml) chopped fresh thyme or 1 tsp (5 ml) dried thyme; 1 tsp (5 ml) curry powder; 4 cups (950 ml) (or more) chicken stock or canned low-salt chicken broth; 1 cup (225 ml) whipping cream (optional); 3/4 cup (175 ml) crumbled goat cheese--about 3-1/2 oz (98 grm). per 3/4 cup (175 ml) cheese

Servings: persons

3 medium tomatoes, halved
1 1-1/2 lbs (.7 kg). eggplant (approx. size), halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) chopped fresh thyme or 1 tsp (5 ml) dried thyme
1 tsp (5 ml) curry powder
4 cups (950 ml) (or more) chicken stock or canned low-salt chicken broth
1 cup (225 ml) whipping cream (optional)
3/4 cup (175 ml) crumbled goat cheese--about 3-1/2 oz (98 grm). per 3/4 cup (175 ml) cheese

1
Preheat oven to 400 degrees (200 C.).
2
Place tomatoes, eggplant, onion and garlic on large baking sheet.
3
Brush vegetables with oil.
4
Roast until vegetables are tender and brown in spots, about 45 minutes.
5
Remove from oven.
6
Scoop eggplant from skin into heavy large saucepan; discard skin.
7
Add remaining roasted vegetables and thyme to same saucepan.
8
Add 4 cups (950 ml) chicken stock and bring to boil.
9
Reduce heat to simmer.
10
Cook until onion is very tender, about 45 minutes.
11
Cool slightly.
12
Working in batches, puree soup in blender until smooth.
13
Return soup to saucepan.
14
Stir in cream, if using.
15
Bring to simmer, thinning with more stock, if desired.
16
Season soup with salt and pepper.
17
Ladle into bowls.
18
Sprinkle with goat cheese; serve.

1003

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 medium tomatoes, halved, 1 1-1/2 lbs (.7 kg). eggplant (approx. size), halved lengthwise, 1 small onion, halved, 6 large garlic cloves, peeled, and more.

Yes, 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.

Roasted Eggplant Soup

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