Name: Rich and Creamy Roasted Eggplant Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Tomatoes, halved - 3; Eggplant, halved lengthwise - 1; Onion, halved - 1 small; Garlic, peeled - 6 cloves; Vegetable oil - 2 tablespoons; Chopped fresh thyme - 1 tablespoon; Chicken broth - 4 cups; Heavy cream - 1 cup; Crumbled goat cheese - 3 ½ ounces; Salt and pepper to taste - 3 ½ ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rich and Creamy Roasted Eggplant Soup

1. Tomatoes, halved - 3

2. Eggplant, halved lengthwise - 1

3. Onion, halved - 1 small

4. Garlic, peeled - 6 cloves

5. Vegetable oil - 2 tablespoons

6. Chopped fresh thyme - 1 tablespoon

7. Chicken broth - 4 cups

8. Heavy cream - 1 cup

9. Crumbled goat cheese - 3 ½ ounces

10. Salt and pepper to taste - 3 ½ ounces

How to cook deliciously - Rich and Creamy Roasted Eggplant Soup

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.

2. Stage

Roast in preheated oven until very tender and brown in spots, 45 minutes.

3. Stage

Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.

4. Stage

Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.