Rich and Creamy Roasted Eggplant Soup Recipe
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Rich and Creamy Roasted Eggplant Soup

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!"

Rating: This weblink has been rated 81 times with an average star rating of 4.5 Read Reviews (74)

Rate/Review | 1,432 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 tomatoes, halved
  • 1 eggplant, halved lengthwise
  • 1 small onion, halved
  • 6 cloves garlic, peeled
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh thyme
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 3 1/2 ounces crumbled goat cheese
  • salt and pepper to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 461 | Total Fat: 39g | Cholesterol: 101mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by Always Cooking Up Something Supporting Member (Click to learn more about Supporting Membership)
Holy smokes, this one's a winner! I made a few changes -- used water instead of chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2003 by JODY H 
The second time I made this was Sept. 11. I wanted something comforting and we had a bounty... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2003 by Sunkist 
This was the tastiest soup I've ever made!! I ended up using milk instead of cream because I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2007 by BostonKate 
I give this four without what I added. It was very good, but needed a little something for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2004 by Weaam 
This is the best soup I've ever made. I highly recommend it. I used olive oil instead of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2004 by BRITAINA 
Wow, I am impressed! I hardly ever give reviews, but I was compelled to take the time to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2003 by AMYGIRL0215 
This has great flavor! I've had a similiar soup at a local gormet market and this was just as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2007 by Delia 
This recipe is from Giada de Laurentiis's show Everyday Italian on Food Network. I saw her... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2007 by Sheila S. 
For those who love garlic - this is for you!! YUM! Added a little rosemary and some cubed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2007 by anterry 
Very good and full of flavor! Be sure to use good in season tomatos or sub with canned ones.... MORE

 
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