Reviewed: Jul. 13, 2010

This is one of my favorite soups! When I served it to my mom, she requested the recipe. If I don't have fresh thyme, I use dried Italian herbs. Sometimes I substitute milk for the cream, but it's important to remember to add it at the very end, not before.

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Reviewer:

JuGer

Reviewed: May 2, 2010

This roasted soup tastes warm and earthy. It smells amazing when roasting, too. Great low-sodium low-fat meal.

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Reviewer:

CASSANDRAHEARN

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Diego, California, USA

Reviewed: Mar. 9, 2010

I really like this recipe - made it twice in a week. Made as written except I substituted low sodium chix broth - which could explain why it seemed a little bland. I doctored to my tastes - 1st batch added red pepper flakes; 2nd batch added roasted red pepper. Goat cheese or gorgonzola gives a nice punch. Very easy to prep. As for blowing the top off the blender - don't fill it too much and hold the lid with a kitchen towel.

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Reviewer:

SOFTCHELL

Cooking Level: Expert

Home Town: Pearl, Mississippi, USA

Living In: Cedar Grove, New Jersey, USA

Reviewed: Feb. 4, 2010

Nice recipe and fun to make. You'll use the oven, stove, and food processor. Great the next day. Add some red pepper:)

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Reviewer:

Juicy

Cooking Level: Expert

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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Reviewer:

JENNIOROBERTS

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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Reviewer:

MWL

Reviewed: Oct. 16, 2009

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

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Reviewer:

labuanlady

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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