"This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic..." — M. Brown
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1 (1 1/2 pound)
finely chopped onion
1 1/4 cups
I'm giving this 4 starts as written. It's very easy to make and is very tasty, but I thought it was missing something. I tried making it again and added more cayenne pepper and lots of hot curry. Once I added the the curry it was more the taste I was looking for.
I followed this recipe as written with no variations and the end result was just BLAH. At that point, I added rosemary and thyme as some suggested and let it simmer a bit longer --- still blah with a slight hint of flavor. I'm not a huge fan of eggplant so I thought it may have just been me so I brought my son-in-law and grandson in as tasters --- they adore all things eggplant --- and it was thumbs down from both.
Two hours later, it had a miniscule improvement of flavor. A day later, a little better but still nothing I would make again. I think I'll try adding some cubes/slices of leek and fennel and see if I can rescue it. Maybe even some kind of flavorful sausage (kielbasa??).
This soup was hearty and so flavorful. The only thing I did different was added Thyme and two shredded carrots. It's great with a hearty grain bread to dip in it. Try this soup, you won't regret it.
Made it today and turned out great! I don't have a processor so I just diced the eggplant after roasting. Also added sliced baby red potatoes. Filling and has nice sweet garlic flavour!
Super yummy! I was nervous about all the eggplant seeds and spent a lot of time separating the seeds from the eggplant, but in the end it didn't matter because the food processor pulverized the whole thing. I used the milk/cornstarch trick - the consistency was very nice. I added some spinach, too, just because I had it on hand and didn't want it to go bad.
I made this as written, except for omitting Worcestershire sauce. Delicious!!! Very filling, and a nice warming soup for a cold day. I think next time I will increase the cayenne, as I couldn't tell there was any. This is definitely a keeper!
EXTREMELY delicious. Instead of half-and-half, I used organic nonfat milk and 1 egg. Added more cayenne pepper as well. I thought it tasted better when I cooled it down then reheated it the next day.
This soup is epic! I made it vegetarian with vegetable broth and vegan Worcestershire sauce substitutions. I also increased the cayenne to 1/8 tsp., which was fine but may not have been necessary. My husband normally loathes eggplant, but he LIKED this soup. I'd list this one among my top 5 favorite soups of all time.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Garlic and Eggplant Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 108
** Calories from Fat: 58
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