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!

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)

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


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