Rich and Creamy Roasted Eggplant Soup

Rich and Creamy Roasted Eggplant Soup

105 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
MARBALET
Recipe by  MARBALET

“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!”

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 4 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
  2. Roast in preheated oven until very tender and brown in spots, 45 minutes.
  3. 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.
  4. 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.

Share It

Reviews (105)

Rate This Recipe
Always Cooking Up Something
32

Always Cooking Up Something

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. I 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
27

JODY H

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 better than the soup his celebrated chef made. I served it in italian bread bowls which is also available on allrecipe.com

Sunkist
22

Sunkist

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!

More Reviews

Similar Recipes

Rich and Creamy Tomato Basil Soup
(861)

Rich and Creamy Tomato Basil Soup

Cheesiest Potato Soup
(315)

Cheesiest Potato Soup

Roasted Red Pepper and Tomato Soup
(211)

Roasted Red Pepper and Tomato Soup

Creamy Mushroom Soup
(155)

Creamy Mushroom Soup

Roasted Red Bell Pepper Soup
(76)

Roasted Red Bell Pepper Soup

Hearty Hot or Cold Roasted Tomato Soup
(73)

Hearty Hot or Cold Roasted Tomato Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 37 g
  • 57%
  • Carbs
  • 22.4 g
  • 7%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rich and Creamy Tomato Basil Soup

>

next recipe:

Roasted Red Bell Pepper Soup