Roasted Garlic and Eggplant Soup

Roasted Garlic and Eggplant Soup

28 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
M. Brown
Recipe by  M. Brown

“This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  2. Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
  3. Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
  4. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
  5. Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

Share It

Reviews (28)

Rate This Recipe
Suzanne D
16

Suzanne D

I'm giving this 4 starts as written. It's very easy to make and is very tasty, but I thought it was missing something. I tried making it again and added more cayenne pepper and lots of hot curry. Once I added the the curry it was more the taste I was looking for.

Kara F.
15

Kara F.

This soup was hearty and so flavorful. The only thing I did different was added Thyme and two shredded carrots. It's great with a hearty grain bread to dip in it. Try this soup, you won't regret it.

WinterCooker
12

WinterCooker

Made it today and turned out great! I don't have a processor so I just diced the eggplant after roasting. Also added sliced baby red potatoes. Filling and has nice sweet garlic flavour!

More Reviews

Similar Recipes

Roasted Cauliflower Soup
(172)

Roasted Cauliflower Soup

Rich and Creamy Roasted Eggplant Soup
(105)

Rich and Creamy Roasted Eggplant Soup

Hearty Hot or Cold Roasted Tomato Soup
(73)

Hearty Hot or Cold Roasted Tomato Soup

Roasted Garlic Potato Soup
(41)

Roasted Garlic Potato Soup

Roasted Red Pepper and Potato Soup
(47)

Roasted Red Pepper and Potato Soup

Roasted Beet and Potato Soup
(27)

Roasted Beet and Potato Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 108 cal
  • 5%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Cauliflower Soup

>

next recipe:

Roasted Eggplant and Garlic Hummus