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Nutrition Facts
Serving Size 1 Batch 2365g Recipe makes 1 Batch) The following items or measurements are not included below: 3/4 cup goat cheese
Calories 1695
Calories from Fat 1160		(68%)
Amount Per Serving		%DV
	Total Fat 129.0g	198%
	Saturated Fat 61.9g	309%
	Monounsaturated Fat 38.8g
	Polyunsaturated Fat 21.3g
	Trans Fat 0.1g
Cholesterol 354mg		118%
Sodium 1500mg		62%
Potassium 3814mg		108%
Total Carbohydrate 107.4g		35%
	Dietary Fiber 29.3g	117%
	Sugars 44.3g
Protein 41.1g		82%
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Roasted Eggplant (Aubergine) Soup

Recipe #4897 | 1¼ hours | 20 min prep | add private note

⁽⁵¹⁾ RATE IT NOW Print Recipe

By: Dave
Dec 1, 1999

The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

1 Batch (change servings and units)

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 low sodium chicken broth (or more)
1 cup whipping cream
3/4 cup goat cheese, crumbled

Directions

1
Preheat oven to 400°F.
2
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.
3
Remove from oven.
4
Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
5
Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
6
Cool slightly.
7
Working in batches, puree soup in blender until smooth. Return soup to saucepan.
8
Stir in cream. Bring to simmer, thinning with more stock, if desired.
9
Season soup with salt and pepper. Ladle into bowls.
10
Sprinkle with goat cheese; serve.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables
Cuisine > North American > United States
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven > Roast
Preparation > Number of Servings
Occasion > Dinner Party

Featured Reviews for This Recipe

From: Chef #991214

On Oct 29, 2009

Very good. Took awhile to make, but it was worth it.

0 people found this review helpful

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From: *sugar n' spice*

On Oct 27, 2009

Made this last night. The veggies smelt amazing as they were roasting. Followed the recipe exactly, I make a lot of soup and I was excited for this one! Did not like it at all, it was edible, but just not great at all. The goat cheese saved it a little bit, won't be making again - sadly.

0 people found this review helpful

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From: s'kat

On Jan 5, 2002

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.]

11 people found this review helpful

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From: Judikins

On Aug 24, 2004

Just one more WOW review! If you haven't tried this soup, you don't know what your're missing. It it just GREAT and easier than it sounds. I made it per instructions only added some oregano and substituted grated fresh parmesan for the goat cheese. Served it to friends (4 total) and finished the batch. Also had Artisan garlic/parmensan warmed bread, Pinot Gris wine and those great Chocolate Chip Pudding Cookies with French Vanilla ice cream. Our guests went away with the recipes and big satisfying grins on their faces. I love to please my guests .....thanks Dave! This will be made again in this household and probably many more!

9 people found this review helpful

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