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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Reviewer:

junglepilotwife

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Aug. 19, 2011

This was really good! The only change I made was only adding 1/2 cup heavy cream instead of a full cup. It was very satisfying! Goat cheese was good on top, but Parmesan cheese would also taste great!

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Reviewer:

healthy nurse

Living In: Brisbane, California, USA

Reviewed: Aug. 14, 2011

Really yummy! I used a bit less broth (2 cans) and I used veggie broth. I didn't have thyme so I used coriander. I also added some cayenne pepper. The eggplant takes longer to roast, next time I'll put it and the onions in first, then add the tomatoes and garlic halfway through. The goat cheese on top is so awesome!

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Reviewer:

Lacey

Reviewed: May 8, 2011

Very yummy and unique soup, easily made vegetarian by using veg broth instead of chicken. Next time I will give it an Indian slant by using curry spices instead of the thyme.

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Reviewer:

rachel

Cooking Level: Intermediate

Home Town: Keflavík, Suðurnes, Iceland

Reviewed: Jan. 17, 2011

I was tasting the whole way through and it was nothing special but it all came together at the end into something really delicious. I made some slight variations: used 4 long Chinese eggplants, 1 tablespoon of olive oil, 1/2 tbsp thyme, 1/2 tbsp Italian seasoning, water instead of broth, light cream instead of heavy cream and skipped the goat cheese. I served it in rosemary breadbowls. Will definitely keep this in my winter recipe roster.

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Reviewer:

NikkiC

Cooking Level: Intermediate

Reviewed: Jan. 9, 2011

Awesome recipe!

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Reviewer:

pippin

Reviewed: Nov. 20, 2010

This was quite good. The only change I made was to substitute plain greek yogurt for the heavy cream to reduce the fat. The yogurt seemed to complement the eggplant, garlic, and tomato flavors quite well.

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