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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
eggplant, halved lengthwise
chopped fresh thyme
3 1/2 ounces
crumbled goat cheese
salt and pepper to taste
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!
It was ok...but something just wasn't right. I love the sweetness of the roasted eggplant and garlic though. The texture isn't completely smooth even after pureeing because of the eggplant seeds. I was really quite a bit better the next day. The day I made it I was thinking I wouldn't make the recipe again...but after having the left overs I'd possible give it another shot.
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
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!
I give this four without what I added. It was very good, but needed a little something for me. I added a couple cloves of garlic, some red pepper flakes, and at the end- about a tablespoon of lemon juice to brighten it. Goos without these things, but I have my personal tastes. Thanks for something new to do with eggplant!
This is the best soup I've ever made. I highly recommend it. I used olive oil instead of the vegetable oil, and used dry Middle Eastern thyme (mixed with sesame seed) instead of the fresh thyme. I also did not use the goat cheese.
Wow, I am impressed! I hardly ever give reviews, but I was compelled to take the time to recommend this recipe. I have 6 kids and a husband, all of whom are hard to please at one time or another. Everyone loved this soup! I was pleasantly surprised by the flavor and my family's willingness and even eagerness to eat it and to have seconds. I won't change a thing in this recipe and will use it each fall as eggplants come into season. Thank you for a wonderful recipe!
For those who love garlic - this is for you!! YUM! Added a little rosemary and some cubed chicken for "girls night in" and substituted evap. milk for cream. Success! Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Rich and Creamy Roasted Eggplant Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 441
** Calories from Fat: 333
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This creamy soup is made with fresh tomatoes, cream, and butter.
A rich, creamy potato with bacon soup you make in the slow cooker.
This simple veggie soup tastes rich and creamy, but it's completely dairy-free.