- Delicious soup even for people who think they don't like eggplant
- Debra K
- 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
- 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.
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