Roasted Elephant Garlic Soup with Grilled Eggplant

Name: Roasted Elephant Garlic Soup with Grilled Eggplant Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 heads elephant garlic; 1/4 cup olive oil; 4 leeks (white part only), coarsely chopped; 1 medium yellow onion, coarsely chopped; 1 russet potato, peeled and coarsely chopped; 1/2 cup white wine; 8 cups (2 quarts) low-sodium chicken broth, vegetable broth, or water; Kosher salt and white pepper, to taste; 1 cup basil leaves; Kosher salt, to taste; 1/2 cup extra-virgin olive oil; 1 Japanese eggplant, thinly sliced and grilled

Servings: persons

4 heads elephant garlic
1/4 cup olive oil
4 leeks (white part only), coarsely chopped
1 medium yellow onion, coarsely chopped
1 russet potato, peeled and coarsely chopped
1/2 cup white wine
8 cups (2 quarts) low-sodium chicken broth, vegetable broth, or water
Kosher salt and white pepper, to taste
1 cup basil leaves
Kosher salt, to taste
1/2 cup extra-virgin olive oil
1 Japanese eggplant, thinly sliced and grilled

1
Preheat the oven to 350 degrees F.
2
Cut off the top 1/4 inch of each garlic head.
3
Place garlic heads in a small, shallow baking dish and drizzle oil over them.
4
Bake until golden, about 1 hour.
5
Cool slightly.
6
Press individual garlic cloves between your thumb and finger to release them.
7
In a large saucepan place the garlic, leeks, onion, potato, and wine.
8
Bring to a boil, reduce to a simmer, and cook until the wine is reduced by half its volume.
9
Add the stock or water and salt and pepper and simmer 30 minutes, stirring occasionally.
10
Cool slightly.
11
Working in batches, puree the mixture in a blender until smooth.
12
If the soup is too thick, thin by adding stock or water.
13
Taste and adjust seasonings.
14
Blanch the basil leaves by placing them in boiling salted water for 15 to 20 seconds and then immediately plunging them into an ice water bath.
15
Remove leaves from the ice water and pat dry.
16
Place basil leaves in the bowl of a food processor.
17
Add salt.
18
With the machine running, slowly drizzle in the oil until a smooth puree is formed.
19
You may have to scrape the sides of the bowl several times in order to puree all of the leaves.
20
Ladle the soup into warm bowls.
21
Place grilled eggplant in the center of each bowl and top with basil puree.

2429

kcal

Calories

Fat

273

Carbs

200

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 4 heads elephant garlic, 1/4 cup olive oil, 4 leeks (white part only), coarsely chopped, 1 medium yellow onion, coarsely chopped, and more.

Yes, Roasted Elephant Garlic Soup with Grilled Eggplant Recipe 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!

Roasted Elephant Garlic Soup with Grilled Eggplant Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions