On Line Cookbook
Roasted Eggplant Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Delicious soup even for people who think they don't like eggplant

Source:
Debra K

Serves/Makes:4

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
Preparation
  • Preheat oven to 400 degrees (200 C.).
  • Place tomatoes, eggplant, onion and garlic on large baking sheet.
  • Brush vegetables with oil.
  • Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven.
  • Scoop eggplant from skin into heavy large saucepan; discard skin.
  • Add remaining roasted vegetables and thyme to same saucepan.
  • Add 4 cups (950 ml) chicken stock and bring to boil.
  • Reduce heat to simmer.
  • Cook until onion is very tender, about 45 minutes.
  • Cool slightly.
  • Working in batches, puree soup in blender until smooth.
  • Return soup to saucepan.
  • Stir in cream, if using.
  • Bring to simmer, thinning with more stock, if desired.
  • Season soup with salt and pepper.
  • Ladle into bowls.
  • Sprinkle with goat cheese; serve.
Comments
Notes: The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

Some people think it's important to use non-reactive pans to roast the vegetables. If you have a food mill, run the vegetable and stock mixture through it before blending to remove eggplant seeds, tomato seeds and tomato skins. Instead of a regular blender, you can use an immersion (stick) blender if you're careful.

Adapted from Bon Appetit | November 1997

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.