Reviewed: Dec. 30, 2012

This was so-so. in my opinion. Mine was too watery and the goat cheese didn't really do much to perk up the flavor. Next time I'd use 2 eggplants instead of 1 and use parm instead of goat cheese. I'd try it again with modifications.

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Reviewer:

Andrea

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Oct. 2, 2012

Very tasty!! I used 1/2 light cream and 1/2 milk to reduce the fat. I will go with even more milk next time. I didn't remove the seeds from the tomatoes, but should have. I ended up straining the soup after it was pureed.

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Reviewer:

boaconrp

Reviewed: Jun. 6, 2012

This soup was pretty good. Would have it again.

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Reviewer:

Nicole

Cooking Level: Expert

Reviewed: Mar. 13, 2012

It was good, but not great. I followed the directions exactly, but added some fresh rosemary. It's missing something....

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Reviewer:

Jax

Reviewed: Feb. 18, 2012

This was very good! I followed the recipe 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 tomato & the garlic out of the pan and let the eggplant finish. I did use 2% instead of cream. 2% IS cream to us! Forgot the cheese at the end, so that will be on the left overs. 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: Jan. 14, 2012

I doubled this recipe, using two eggplant but instead of six tomatoes I just used four. I halved the heavy cream and used skim milk to make up the difference. Added a pinch of crushed red pepper flakes and cayenne for some heat. Delicious!

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Reviewer:

DarkAngel

Cooking Level: Intermediate

Living In: Troy, Michigan, USA

Reviewed: Dec. 8, 2011

This soup is amazing. I used whipping cream instead of heavy cream and it came out fantastic. This one is a keeper.

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Reviewer:

erinbaird

Reviewed: Nov. 11, 2011

Great soup. I did do some changes to the recipe. I added a red pepper and carrots to the roast mixture . Instead of cream I added skim milk and used grated Parmesan cheese.

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Reviewer:

June

Living In: Pilot Butte, Saskatchewan, Canada

Reviewed: Oct. 27, 2011

This is a good and interesting soup. I made this for my father and he doesn`t care for goat cheese, so I omitted it, but I would definitely use goat cheese in this soup. I used water instead of chicken broth and added rosemary and basil too.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

I love this soup! Who knew eggplant could taste so good?! I have to admit the appearance of this soup is not so appealing, but one taste will convince you! My soup was rather thin, so after my first taste, I added some red lentils, which thickened it nicely and complimented the flavors well. Reheated well in microwave for lunch the next day.

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