How to Make Rich and Creamy Roasted Eggplant Soup - A Step-by-Step Guide

Rich and Creamy Roasted Eggplant Soup is a flavorful and comforting dish that is perfect for those chilly evenings when you need something warm and satisfying. This soup is packed with the natural sweetness of roasted eggplants and the comforting creaminess of coconut milk, making it a vegetarian option that will please even the most discerning palates.

What sets this soup apart from other eggplant soups is the roasting process. By roasting the eggplants, we unlock their natural sweet...

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Ingredients

  • 3 tomatoes, halved
  • 1 eggplant, halved lengthwise
  • 1 small onion, halved
  • 6 cloves garlic, peeled
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh thyme
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 3 ½ ounces crumbled goat cheese
  • salt and pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
  • Roast in preheated oven until very tender and brown in spots, 45 minutes.
  • 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.
  • 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.
  • Nutrition

    441 cal.

    • Total Fat: 37g
    • Saturated Fat: 20g
    • Cholesterol: 101mg
    • Sodium: 163mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 9g
    • Vitamin C: 26mg
    • Calcium: 141mg
    • Iron: 2mg
    • Potassium: 551mg