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Roasted Eggplant (Aubergine) Soup
The recipe calls for one cup of cream, but the soup tastes equally delicious without it.
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(1 1/2 lb)
, halved lengthwise
tablespoons vegetable oil
or 1 teaspoon
cups chicken stock (or more) or 4 cups
low sodium chicken broth
cup whipping cream
cup goat cheese, crumbled
Preheat oven to 400°F.
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 chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
Working in batches, puree soup in blender until smooth. Return soup to saucepan.
Stir in cream. Bring to 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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