Community Pick
Roasted Eggplant (Aubergine) Soup
"The recipe calls for one cup of cream, but the soup tastes equally delicious without it."
photo by ksi1609
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 Batch
ingredients
- 3 medium tomatoes, halved
- 1 (1 1/2 lb) eggplants, halved lengthwise
- 1 small onion, halved
- 6 garlic cloves, peeled
- 2 tablespoons vegetable oil
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
- 4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
- 1 cup whipping cream
- 3⁄4 cup goat cheese, crumbled
directions
- 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.
- Cool slightly.
- 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.
Questions & Replies
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That nutrition can't be right, can it?? I would use a lower sodium cheese in place of goat cheese but that can't be the calories, carbs, or protein, can it??
Reviews
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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.] -
Lovely,I added a 1 tsp freshly grated ginger to it as well. -
This soup is the easest and the most delicious soup I have ever had. Elena Olivieri -
A delicius soup, perfect taste the only thing is that I change the oil I brush the vegetables with olive oil, and is very good. If you have a recepe of eggplant in the oven with tomate and cheese I will like to hear from you, thanks, thelma -
Very good, I make a similar specialty from my garden, with the same basic beginnings: plum tomatoes, eggplant (skinned),chunky chopped onion, fresh garlic, green and red peppers, zucchini if I have it, fresh, basil, oregano, thyme,salt,pepper, pinch of peperoncini,bay leaves and rosemary sprig. Roast for an hour in 400-425 oven, then the result is either stored as chunky sauce, or further made into a creamy sauce, or chunky or smooth soup, with addition of water, tomato paste, wine and / or chicken or vegetable stock. One base goes a long way:)
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Tweaks
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Fantastic soup! Only substitution I made was that I used 1 cup of whole milk instead of 1 cup of cream. Everyone in the family loved it. This one is definitely a keeper! -
Mmmm....incredibly simple and very satisfying. I used veggie broth, substituted evaporated milk for the cream to lighten it up, and topped with feta instead of goat cheese. I have to say the cheese really made the soup for me. The tang from the feta gave it just the right balance of flavor. I might try adding oregano next time as other reviewers suggested. Thanks for posting this delicious recipe! -
I just made this soup and had to come review it right away -- it was sooooo GOOD! I used olive oil and added 1/2 cup greek yogurt instead of cream. I also seasoned the veggies before roasting with salt and pepper and seasoned the soup after I blended it again with salt and pepper and it was very flavorful. Those who said it was bland probably forgot to SEASON TO TASTE with S&P. It's a little time consuming, but so worth it! Thanks for sharing!
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Very interesting soup - I was just looking for something different and healthy for Mother's day lunch, and this recipe contains so many vegetables, while the preparation and presentation are so new and intriguing. Both me and my mum liked it, I think I will repeat it to impress somebody again.<br/>Modifications: used sour cream instead of heavy cream, and used parmesan on top instead of the goat's cheese, also some chopped parsley. Served with tortilla crisps w/parmesan as well.<br/>P.S. I think there's a mistake in preparation time? 45min. for roasting 45min. for cooking add up to 1,5hrs and then there's blending time.
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Amazingly, I had every single item on hand to make this soup tonight while I was eating dinner. The only modifications I made or had to make was that I had no whipping cream so I sub'd whole evaporated milk. Being a garlic lover, I sprinkled the veggies with garlic flavored oil instead of vegetable oil. EXCELLENT!! Next time I think I will simply not use the dairy at all as this dish is savory enough to stand on it's own without it. Now I can't wait for dinner tommorow night, and I'll be enjoying as much of this soup as I can possibly eat. Also, I did not peel the skin from the eggplant as I like the texture and nutrition. No blender or food processor used either. I wanted it chunky, so I just coarsly chopped the veggies. A great soup that I'll be eating all winter.
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