Rich and Creamy Roasted Eggplant Soup98 Reviews
- Prep: 15 min
- Cook: 1 hr 30 min
- Ready In: 1 hr 45 min
“This is a great tasting soup, rich and creamy -- with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream -- but I like the cream, myself!” - by MARBALET
Original recipe yields 4 servings
- Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
- Roast in preheated oven until very tender and brown in spots, 45 minutes.
- Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
- Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Amount Per Serving (4 total)
- 441 cal
- 37 g
- 22.4 g
Based on a 2,000 calorie diet
Reviews (98)Rate This Recipe
"Holy smokes, this one's a winner! I made a few changes -- used water instead of chicken broth, added a tablespoon of chopped fresh rosemary, and added a clove of pressed garlic just before serving. ..." See moreI used half and half instead of cream, but it was still deliciously rich. I can't wait to serve this one to company!"
"The second time I made this was Sept. 11. I wanted something comforting and we had a bounty of eggplant and tomatoes in our garden. My husband was a manager of a 5 star restaurant, and he says it's ..." See morebetter than the soup his celebrated chef made. I served it in italian bread bowls which is also available on allrecipe.com"
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