Reviewed: Mar. 21, 2013

What a surprisingly good soup! The only changes I made were replacing the half and half with unsweetened almond milk, and adding 1 cup of roasted red/yellow peppers to the mix. Can't believe how good this was. I saved time by using a handheld blender. This recipe is definitely a keeper!

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Reviewer:

Holly B

Reviewed: Jan. 13, 2013

It can feel a little silly to review a recipe that you ended up changing... but wanted to share b/c it was a great success. I had 2 small zucchini that needed to go, so I poked holes in them and roasted them alongside the garlic and eggplant. Peeled and cut them up when I did the eggplant. Other reviewers mentioned rosemary and thyme, so I figured why not and put a scant 1/4 tsp of each along with the cayenne pepper. My husband and I like a little spice, so the amount of cayenne I used was 1/8 tsp + 1 dash. I didn't measure the amount of onion - just diced up about 1/2 of a small-medium sized one and called it good. The soup turned out great. The zucchini was an excellent addition I wouldn't think to leave out when I make this again!

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Reviewer:

jennapolgengler

Reviewed: Oct. 15, 2012

I'm a huge eggplant fan, so when I saw this recipe I knew I had to try it out. Although it was good, it was definitely missing something (as other reviewers mentioned as well). I also think if I make this soup again I will reduce the amount of cream, it was just a little too much for me. Thank you for the recipe.

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Reviewer:

Anna Bazzo

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 25, 2012

Simple ingredients, not the quickest dish to make, but I've never made soup before and it wasn't hard. It is unique and flavorful, and my family loved it! Not many people I know can say they've had eggplant soup, so it was definitely worth trying! I didn't have cayenne pepper, but used a little paprika and it still tasted great. I had to make my own tomato puree, but that hardly took any time at all, and I didn't have half-and-half, so I used the milk/cornstarch trick I saw in one of the other comments. Overall a great dish! I highly recommend it.

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Reviewer:

emily.delaney

Reviewed: Mar. 27, 2012

Added more cayenne for more kick, since other reviewers said the amount called for was almost unnoticeable. We enjoyed it with a nice whole grain and seed crusty bread. Since we don't normally have half and half on hand, I just used roughly half heavy cream and half milk. Also, I used an immersion (stick) blender right in the pot, which worked perfectly.

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Reviewer:

Zafo's Mom

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

I didn't make it exactly like the recipe. Instead of half and half I used 1/4 cup buttermilk and 1 cup of heavy whipping cream. I used hunts tomato sauce for the tomato puree. I also added some red pepper flakes as well as ancho chili powder to add a bit of kick. I cooked some spinach in there as well as was recommended by another down below because I too had some spinach in the fridge that needed used. This was a fantastic base for a recipe and you can really play with the ingredients to make it just right.

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Reviewer:

Renae

Reviewed: Feb. 18, 2012

This was very good! I followed the recipe exactly 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 garlic out of the pan and let the eggplant finish. 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: Dec. 29, 2011

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.

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Reviewer:

Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Dec. 14, 2011

It looks pretty gross but tastes great.

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Reviewer:

KKH3

Reviewed: Oct. 31, 2011

I love love love this soup so much that I was actually sad when there were no more leftovers! I have shared this recipe with many of my friends and they have all commented to me about how much they love it. Can't wait to make it again.

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