Roasted Eggplant Soup with Goat Cheese Dumplings

Name: Roasted Eggplant Soup with Goat Cheese Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds eggplant (about 2 large), halved lengthwise; 3 tablespoons unsalted butter; 1 large onion, chopped; 1 fennel bulb, trimmed, chopped; 1 small russet potato, peeled, chopped; 1 leek (white and pale green parts), sliced; 2 garlic cloves, minced; 1 1/2 teaspoons dried oregano; 1/2 cup dry white wine; 7 1/2 cups (or more) chicken stock or canned low-salt chicken broth; 1/2 cup whipping cream; 1 tablespoon olive oil; 3 shallots, chopped; 1/2 cup (packed) soft fresh goat cheese (such as Montrachet), crumbled; 1/2 cup chopped seeded plum tomatoes; 1/4 cup chopped fresh basil; 20 wonton wrappers

Servings: persons

3 pounds eggplant (about 2 large), halved lengthwise
3 tablespoons unsalted butter
1 large onion, chopped
1 fennel bulb, trimmed, chopped
1 small russet potato, peeled, chopped
1 leek (white and pale green parts), sliced
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/2 cup dry white wine
7 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1 tablespoon olive oil
3 shallots, chopped
1/2 cup (packed) soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh basil
20 wonton wrappers

1
Preheat oven to 375F.
2
Place eggplant cut side down on oiled rimmed baking sheet.
3
Bake until very tender, about 1 hour.
4
Cool.
5
Melt butter in heavy large pot over medium heat.
6
Add onion, fennel, potato, leek, garlic and oregano; saute 10 minutes.
7
Add wine; cook 2 minutes.
8
Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes.
9
Scoop out eggplant flesh; discard skins.
10
Add eggplant to soup.
11
Simmer 10 minutes.
12
Working in batches, puree soup in blender.
13
Return soup to pot.
14
Mix in cream.
15
Season with salt and pepper.
16
(Can be made 1 day ahead; cool slightly.
17
Cover; chill.)
18
Heat oil in small skillet over medium heat.
19
Add shallots; saute 4 minutes.
20
Cool.
21
Mix in cheese, tomatoes and basil.
22
Season filling with salt and pepper.
23
Place wrappers on work surface.
24
Place 2 teaspoons filling in center.
25
Brush edges with water.
26
Fold wrappers diagonally in half; press edges to seal.
27
(Can be made 4 hours ahead.
28
Place in single layer on floured baking sheet.
29
Cover; chill.)
30
Bring soup to simmer, thinning with more stock if necessary.
31
Cook dumplings in pot of boiling salted water until tender, about 1 minute.
32
Ladle soup into bowls.
33
Using slotted spoon, place 2 dumplings atop soup in each bowl.

1205

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 pounds eggplant (about 2 large), halved lengthwise, 3 tablespoons unsalted butter, 1 large onion, chopped, 1 fennel bulb, trimmed, chopped, and more.

Yes, Roasted Eggplant Soup with Goat Cheese Dumplings 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.

That's it — enjoy your meal!