Reviewed: Nov. 6, 2009

Loved it...no need for the cream, either. To keep it vegan, used almond milk and it was delish. Omitted the oil, too.

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Reviewed: Nov. 4, 2009

This soup is amazing! I didn't have fresh thyme, but used dried, and added a little rosemary and red pepper flakes to give it a kick (and it did!!) I also added some chicken and chopped fresh spinach at the end, made some croutons to add to the feta garnish, and wowza! It was fantastic. I also used whole milk rather than cream and thought it was great. THANKS!!!

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MWL

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Reviewed: Oct. 16, 2009

Surprisingly good - thank you for giving us another way to incorporate eggplant into our diets!

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laurieloo82

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Reviewed: Oct. 6, 2009

This was delicious! I didn't have enough chicken broth so I used 2 cups of water and a little chicken bouillon plus the 2 cups of chicken broth. I also did not remove the eggplant skin and it turned out just fine! I will definitely make this again!

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Brenna

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Reviewed: Oct. 1, 2009

Amazing! Thank you for this one! Also makes a good sauce.

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mattswife1123

Cooking Level: Expert

Living In: Toms River, New Jersey, USA

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Reviewed: Aug. 25, 2009

We always have an abundance of eggplant in our garden, and this is a great way to use it.

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amyover

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Reviewed: Aug. 3, 2009

After reading this in another review, I felt compelled to write that I too had soup explode all over the place when I tried to puree this in a blender. I use a blender for all my soups instead of a food processor or immersion blender (because I don't have one) and I don't know why, but this is the first one that has exploded on me. It burned my face and arms so my husband tried to help me blend the remainder and it exploded on him too. Neither of us could hold the lid on. I have no idea why it did this - as I said, I blend soups in that blender all the time, but please don't use a blender for this one. I will go out and invest in an immersion blender....soup was good though!

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MERMAR

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

This soup was GREAT! My mom and I had never heard of an eggplant soup so I started looking for recipes. The simplicity of this recipe, coupled with the fact that I had all of the ingredients handy, drew me to this particular recipe. I made it exactly as stated, except that I added a little less than 1 Tablespoon apple cider vinegar to brighten it. I froze some to take to work at a later date, and I just hope it survives!

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¡Kate!

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Reviewed: Jun. 6, 2009

Thanks for the great recipe! Followed the recipe exactly except used half-and-half instead of heavy cream and dried thyme instead of fresh. Goes great with some bakery bread for dipping!

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Dragonfish227

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Reviewed: Mar. 1, 2009

This was pretty good..I increased the eggplant to 2, and used beef broth instead of chicken (didn't have any). The taste is good, however, I guess I was thinking that the soup would be a bit chunkier. Instead it came out with the consistency of a Tomato soup. Overall, I would use this as an appetizer soup rather than a meal. It's just not enough for my family to use as a dinner soup. Thanks!

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LISA3267

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 14, 2009

I've made this soup 5 or 6 times now, and I just love it! True, it does taste more like a vegetable cream soup, but eggplant itself doesn't have much flavor, it just adds a nice texture. Instead of heavy cream, I use only about 1/2 cup of half and half. I also don't use near as much garlic as it calls for, otherwise that's all you'd taste! And since goat cheese is a little expensive (and hard to find?) I use crumbled feta, and it tastes fabulous! I also love the way my house smells while the veggies are roasting...mmmmm...

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Lins

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 22, 2009

So yummy and comforting.

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jilly

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Reviewed: Jan. 19, 2009

This soup is delicious! I used soy milk (just to lower the calories) and it still tasted great! I also took a rater's advice and added red bell peppers.

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Shannon

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Reviewed: Jan. 13, 2009

This is soooooooooo good and soooooooo easy! Great way to use eggplant without frying.

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Shelly D

Cooking Level: Expert

Home Town: Giddings, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 10, 2009

Iused 1 can of evaporated milk and about 1/2 cup feta cheese that I blended in while pureeing. My husband didn't even realise it was healthy too.

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GRANNYKAY11

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Reviewed: Nov. 13, 2008

I thought this was pretty good. I used half and half instead of cream and veggie broth instead of chicken broth. I felt it was missing a little something, but that could be I didn't have fresh thyme and had to use dried. Next time I'll use olive oil and fresh thyme. Will definitely try again.

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KARISLR

Cooking Level: Intermediate

Home Town: Powell, Tennessee, USA

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Reviewed: Oct. 27, 2008

I made this tonight, followed the recipe exactly (using two cans of diced tomatos in place of regular) and minced garlic (in place of cloves) which I sautee'd in olive oil before adding the broth, pulp, etc. The only setback I experienced was using my blender - the mixture exploded all over my kitchen!! Even with only a small amount. I have a cheap blender that doesn't allow High or Low. Instead I strained solids out, blended them and left the rest of the broth alone. This soup is FANTASTIC. Even my finicky boyfriend slurped it down like it was Man-Chili.

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AmberChristine

Cooking Level: Intermediate

Living In: Redmond, Oregon, USA

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Reviewed: Oct. 19, 2008

This soup is amazing. I made it twice already. I love the goat cheese in the soup. It takes a while to make but it is easy to make - so that's not so bad. Especially, for the end result. I loved it!

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