Roasted Eggplant Aubergine Soup

Steps on how to prepare a Roasted Eggplant Aubergine Soup recipe

Time

1 hour 10 minutes

Servings

1

Calories

1694.2

    Ingredients

  • 3 medium tomatoes, halved
  • 1 (1 1/2 lb) eggplants, halved lengthwise
  • 1 small onion, halved
  • 6 garlic cloves, peeled
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
  • 4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
  • 1 cup whipping cream
  • 3/4 cup goat cheese, crumbled

    How to make it

  1. 1. STEP

    Preheat oven to 400°F.

  2. 2. STEP

    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.

  3. 3. STEP

    Remove from oven.

  4. 4. STEP

    Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.

  5. 5. STEP

    Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.

  6. 6. STEP

    Cool slightly.

  7. 7. STEP

    Working in batches, puree soup in blender until smooth. Return soup to saucepan.

  8. 8. STEP

    Stir in cream. Bring to simmer, thinning with more stock, if desired.

  9. 9. STEP

    Season soup with salt and pepper. Ladle into bowls.

  10. 10. STEP

    Sprinkle with goat cheese; serve.

    Ingredients

  • 3 medium tomatoes, halved
  • 1 (1 1/2 lb) eggplants, halved lengthwise
  • 1 small onion, halved
  • 6 garlic cloves, peeled
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
  • 4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
  • 1 cup whipping cream
  • 3/4 cup goat cheese, crumbled

    Tags

    ROAST

    OVEN

    < 4 HOURS

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