Roasted Garlic and Eggplant Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Sep. 25, 2011
Absolutely delicious! I was debating between rating 4 or 5 stars, because I modified the recipe a bit, but I think what's listed here is a great base to which you can add your preference of additional spices/ingredients. First of all, I had so much eggplant from the garden (and no food scale) that I guesstimated doubling the batch would be best. I only used 1 cup of tomato puree (in the double batch) because that's all I had. I took the recommendations from others and added a lot more cayenne (maybe 2-3x) as well as curry and some thyme. I used light cream and I doubt there's a taste difference from the full - great consistency. Turned out wonderful. Definitely recommend. Don't be afraid to add your favorite spices/extra ingredients, though I'm sure it's great by itself.
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Reviewed: Jan. 8, 2011
This soup is wonderful I can't wait to try it tomorrow. I used two Knorr Tom Yam bouillon cubes that I bought when I was in Singapore instead of the cayenne pepper. I also add some fresh rosemary to the batch. I left out the Worcestershire sauce because I'm not fond of it. Just a wonderful delicious soup and a great way to use eggplant.
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Reviewed: Oct. 31, 2010
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.
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Reviewed: Aug. 2, 2010
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.
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Reviewed: Feb. 28, 2010
excellent soup. I added chicken and more onion and okra because I was trying to duplicate a soup that I had recently and loved! This was really good.
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Reviewed: Feb. 28, 2010
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.
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Photo by Suzanne D

Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA
Living In: Amstelveen, Noord-Holland, Netherlands
Reviewed: Feb. 25, 2010
Excellent soup. I used a potato instead of the eggplant and added 1/2 tsp. oregano. I will be making this again.
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Photo by RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jan. 30, 2010
This was good, but we felt something was missing... just not sure what it was! Will definitely make again and play, thanks!
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Cooking Level: Intermediate

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Reviewed: May 7, 2009
This recipe was quite nice. The only changes I have done due to the lack of the correct amount of tomato paste and no half and half. I had only 1 tbsp of paste so I added about 1/2 of diced tomatoes with not too much juice. And subed the half half for milk with 1tbsp of cornstarch in it for thickening agent.The final result was quite good since I am not a big fan of eggplant.
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Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

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Reviewed: Mar. 13, 2009
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!
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Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

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