Description
A rich, creamy roasted eggplant soup, complemented with roasted tomatoes, onions and goat cheese to serve!
Ingredients
Scale
- 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