Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click on any Amazon links on my website and make a purchase, I may receive a commission at no additional cost to you. It’s a great way to support my blog, so I can keep sharing delicious recipes with you!
Let’s officially say goodbye to winter with one last roasted veggie soup. I didn’t even know it was possible to like eggplant until I had this soup…it made an eggplant believer out of me! It has a beautiful roasted vegetable flavor, made more luxurious with the addition of heavy cream. The original recipe comes from Bon Appetit, but I’ve modified it slightly to reduce the amount of cream (can you believe it?!) and to cut down the cooking time slightly. Served with goat cheese crumbles, this makes an elegant soup to serve for guests.
Roasted Eggplant Soup
- Yield: 4 to 6 servings
Description
A rich, creamy roasted eggplant soup, complemented with roasted tomatoes, onions and goat cheese to serve!
Ingredients
- 1 pound medium tomatoes, halved
- 1 to 2 eggplant (about 1-1/2 pounds), halved lengthwise
- 1 small onion, halved and cut into thirds
- 6 garlic cloves, peeled
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 4 cups low-sodium chicken stock
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1/8 to 1/4 teaspoon red pepper flakes, to taste
- One 4-ounce log of goat cheese, crumbled
Instructions
- Preheat the oven to 400° and line a large baking sheet with aluminum foil. Place the tomatoes, eggplant, onion and garlic on the sheet pan and drizzle with olive oil. Roast until the vegetables are tender and brown in spots, about 45 minutes. Remove from the oven and let cool slightly.
- Remove the eggplant from its skin and place into a large Dutch oven. Add the remaining vegetables, thyme and chicken stock and bring to a boil. Reduce the heat to medium-low and cook until the onion is very tender, about 25 to 30 minutes.
- Using an immersion or regular blender, puree the soup until smooth, or to your desired consistency. If you use a blender, start slow, ensure you leave the plastic vent off and cover with a towel when blending. Return the soup to the Dutch oven and bring to a simmer. Stir in the cream, and taste for seasonings; you will need to add a generous amount of salt, up to 1 tablespoon. You can thin with additional stock or more cream to your desired consistency. Ladle into bowls and sprinkle with goat cheese to serve.
Notes
Inspiration: Roasted Eggplant Soup on epicurious.com
- Category: Soups & Stews
Leave a Reply