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Roasted Eggplant Soup

I recently discovered a perfect way to enjoy eggplant. It’s a recipe so simple yet rich in flavor – the best flavors of the late summer months! This recipe comes from the online recipe warehouse, epicurious. I topped my soup with some fresh basil and parmesan cheese (I had just used up my last bit of Shellbark Hollow‘s Sharp 2 Chevre – ugh!). The flavors of the roasted vegetables are so rich and satisfying, I found no need for the heavy cream. But the choice is yours to make!

Roasted Eggplant Soup

3 medium tomatoes, halved

1 large eggplant (about 1 1/2 pounds), halved lengthwise

1 small onion, halved

6 large garlic cloves, peeled

2 tablespoons olive oil

1 tablespoon chopped fresh thyme or 1 teaspoon dried

4 cups (or more) chicken stock

1 cup whipping cream

3/4 cup crumbled goat cheese

Preheat oven to 400 degrees. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups of chicken stock and bring to a boil. Reduce to a simmer. Cook until onion is very tender, about 30 minutes. Cool slightly.

Working in batches, puree soup in blender or food processor until smooth. Return to saucepan. Stir in cream. Bring to a simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.

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