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    You are in: Home / Recipes / Roasted Eggplant (Aubergine) Soup Recipe
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    Roasted Eggplant (Aubergine) Soup

    Roasted Eggplant (Aubergine) Soup. Photo by Midnightsages

    1/4 Photos of Roasted Eggplant (Aubergine) Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Dave's Note:

    The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      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.
    3. 3
      Remove from oven.
    4. 4
      Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
    5. 5
      Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
    6. 6
      Cool slightly.
    7. 7
      Working in batches, puree soup in blender until smooth. Return soup to saucepan.
    8. 8
      Stir in cream. Bring to simmer, thinning with more stock, if desired.
    9. 9
      Season soup with salt and pepper. Ladle into bowls.
    10. 10
      Sprinkle with goat cheese; serve.

    Ratings & Reviews:

    • on January 05, 2002


      Wow, what a wonderful and different soup! I added a bit of potato and zucchini to the recipe, and processed only about 3/4 of it in blender, to maintain texture. I omitted the cream, but added a hearty splash of white wine to simmer until dinner was ready. My fiancee said, "wow, this kinda reminds me of french onion... except, ya know, it's different!" hehehe! THIS WAS INCREDIBLE!!! Thank you for such a yummy new soup! [ps- this goes fantastically with the aloo paratha (indian potato-stuffed flatbreads) that i also posted.]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2001


      Lovely,I added a 1 tsp freshly grated ginger to it as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2001


      This soup is the easest and the most delicious soup I have ever had. Elena Olivieri

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (75)


    Nutritional Facts for Roasted Eggplant (Aubergine) Soup

    Serving Size: 1 (2365 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1694.2
    Calories from Fat 1161
    Total Fat 129.0 g
    Saturated Fat 61.8 g
    Cholesterol 354.8 mg
    Sodium 1501.3 mg
    Total Carbohydrate 106.7 g
    Dietary Fiber 29.4 g
    Sugars 44.2 g
    Protein 41.2 g

    The following items or measurements are not included:

    goat cheese

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