ROASTED EGGPLANT SOUP RECIPE RECIPES

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ROASTED GARLIC AND EGGPLANT SOUP RECIPE | ALLRECIPES



Roasted Garlic and Eggplant Soup Recipe | Allrecipes image

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...

Provided by M. Brown

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 10

1 bulb garlic
¼ teaspoon olive oil
1 (1 1/2 pound) eggplant
1 tablespoon olive oil
¼ cup finely chopped onion
6 cups chicken broth
¾ cup tomato puree
1 dash cayenne pepper
1?¼ cups half-and-half
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 108.2 calories, CarbohydrateContent 11.6 g, CholesterolContent 14 mg, FatContent 6.5 g, FiberContent 3.6 g, ProteinContent 2.9 g, SaturatedFatContent 3 g, SodiumContent 119.1 mg, SugarContent 3.6 g

ROASTED EGGPLANT (AUBERGINE) SOUP RECIPE - FOOD.COM



Roasted Eggplant (Aubergine) Soup Recipe - Food.com image

Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 Batch

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 400°F.
  • 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.
  • Remove from oven.
  • Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
  • Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
  • Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to saucepan.
  • Stir in cream. Bring to simmer, thinning with more stock, if desired.
  • Season soup with salt and pepper. Ladle into bowls.
  • Sprinkle with goat cheese; serve.

Nutrition Facts : Calories 1694.2, FatContent 129, SaturatedFatContent 61.8, CholesterolContent 354.9, SodiumContent 1501.4, CarbohydrateContent 106.8, FiberContent 29.5, SugarContent 44.3, ProteinContent 41.2

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