Reviewed: Mar. 13, 2012

It was good, but not great. I followed the directions exactly, but added some fresh rosemary. It's missing something....

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Reviewer:

Jax

Reviewed: Feb. 18, 2012

This was very good! I followed the recipe since this was my first try. I only have one suggestion. Cook the eggplant twice as long and at 325-350 degrees. My onions were starting to burn before I felt the eggplant was soft enough. I finally fished them, the tomato & the garlic out of the pan and let the eggplant finish. I did use 2% instead of cream. 2% IS cream to us! Forgot the cheese at the end, so that will be on the left overs. All-in-all my husband and I really liked it. Thanks for sharing this! Eggplant soup was a new one to me!

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Reviewer:

gjm

Cooking Level: Expert

Living In: Hurst, Texas, USA

Reviewed: Jan. 14, 2012

I doubled this recipe, using two eggplant but instead of six tomatoes I just used four. I halved the heavy cream and used skim milk to make up the difference. Added a pinch of crushed red pepper flakes and cayenne for some heat. Delicious!

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Reviewer:

DarkAngel

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Cooking Level: Intermediate

Living In: Troy, Michigan, USA

Reviewed: Dec. 8, 2011

This soup is amazing. I used whipping cream instead of heavy cream and it came out fantastic. This one is a keeper.

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Reviewer:

erinbaird

Reviewed: Nov. 11, 2011

Great soup. I did do some changes to the recipe. I added a red pepper and carrots to the roast mixture . Instead of cream I added skim milk and used grated Parmesan cheese.

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Reviewer:

June

Living In: Pilot Butte, Saskatchewan, Canada

Reviewed: Oct. 27, 2011

This is a good and interesting soup. I made this for my father and he doesn`t care for goat cheese, so I omitted it, but I would definitely use goat cheese in this soup. I used water instead of chicken broth and added rosemary and basil too.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

I love this soup! Who knew eggplant could taste so good?! I have to admit the appearance of this soup is not so appealing, but one taste will convince you! My soup was rather thin, so after my first taste, I added some red lentils, which thickened it nicely and complimented the flavors well. Reheated well in microwave for lunch the next day.

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Reviewer:

DKBECK

Cooking Level: Intermediate

Reviewed: Oct. 17, 2011

You do not need the cream!!! Save yourself some fat and leave it out, you won't miss it. If you do add it, I think 1/4 cup is plenty. I also sauteed some green and red peppers and carrots before I added the roasted veggies and broth. They added a wonderful extra layer of flavor, and I think the carrots and red pepper made the soup a much more beautiful color than the picture. All and all great recipe and use of eggplant, but the cream is just unnecessary and covers up the potential to be an amazing soup.

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Reviewer:

bribbanyhin2

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Denver, Colorado, USA

Reviewed: Sep. 19, 2011

What a great way to use up eggplant. I did put foil over the eggplant after 30min of baking and removed the garlic. I ran the tomatoes & eggplant through a food mill then put everything in the pot(No seeds). Used fresh basil and only 2c broth. Stick blended then add 1/8tsp baking soda. This will smooth out the acidity

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Reviewer:

jhubacek

Reviewed: Aug. 25, 2011

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.

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