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