Recipes

Go Back

Roasted Eggplant Soup

Wednesday, November 18, 2015

 

Source:  Bon Appetit

This soup is a wonderful way to use the bounty of vegetables available in the fall. For those looking for a lighter option, simply leave out the cream -- it's delicious with or without it!


Ingredients
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 vegetable 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 (about 3 1/2 ounces)


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.

Go Back


Go Back


Tags

shallots sherry pecan latkes buckwheat biscuits gazpacho bayeldi gruyere Squash watercress nectarine gratin jam sandwich bell pepper bean ramps peppers chocolate celebration dill parmesan cilantro bulgar caesar plums Eggplant vegetable crisp potatoes yogurt knots Poblano Chili beets cantaloupe Spinach flank meatballs pineapple autumn Greens carrots wheat flour pasta egg Bread daisy bread pudding hickory chipotle chicken dinner salad carrot top dijon pesto slaw arugula Apple olives melon shiitake prosciutto baguette kohlrabi sour Soup beer mint chimichurri leeks swiss snow peas celery hearts anise maple syrup sausage jack bosc couscous roasted yellow onion turnips fritters pumpkin wrap tomato Vegan sesame cake bbq apples sweet sandwiches scapes bruschetta shrunken heads capers kalamata turnip eggs bacon cream Dressing heavy whipping cream chorizo cauliflower tenderloin beet greens casserole coeur chili peppers fraiche Recipes strata remoulade green pepper scallions bulgar wheat tuscan imam almond milk tomatoe sunchokes pie Cranberry Beans spiced winter squash plum Kale celeriac tomato juice pancake mushrooms frittata cointreau zucchini chives plum tomatoes Cider jack cheese reggiano kluski strawberries Corn pecans collins egg noodles walnut oil tart asparagus flank steak beef tostadas honey chimmichurri Salsa pears syrup Rice wine vinegar hazelnuts blueberry cream cheese verde carrot fronds chili panzanella pickled buttermilk Red Onion chicken Chevre Butternut Tomatillos vinaigrette compote habanero vanilla wafers gin tomato corn pie shelling parmigiano tortillas radish onions mustard greens berry coriander feta carrot tops almonds anchovy pork chop artichoke dilly blue cheese gouda kirsch butter Leek cheese cranberry fennel bulb celery root Spread Farmers' Market Tomatoes coconut milk cockaigne sour cream goat Cheese wasabi lemon grass conserve Jerusalem artichoke beet currants Potato cucumber spring rhubarb pepper steak polenta baby bok choy oats poblano brown sugar strawberry onion peas chiles Beans sauce white beans Side paste maple sweet potato bloody mary okra thai fennel seeds barley fennel absinthe Drinks basil Shitake Mushrooms muffins green beans bok choy cornmeal spelt chilies pudding Salad creme shitake Swiss Chard curry fritter stuffing lettuce mushroom fondue pine nuts rouille peach pork walnuts garlic radishes gorgonzola coeur a la creme crepes vegetarian