Rich and Creamy Roasted Eggplant Soup Recipe

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories

441 cal

22%

Fat

37 g

57%

Carbs

22.4 g

Based on a 2,000 calorie diet

Reviews (98)

Rate This Recipe

Always Cooking Up Something

Feb. 7, 2004

"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!"

JODY H

Jan. 8, 2003

"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"

Sunkist

Jan. 30, 2003

"This was the tastiest soup I've ever made!! I ended up using milk instead of cream because I didn't have any on hand, and it still came out great. The garlic is mild but you can still taste it!..." See more"

More Reviews

Similar Recipes