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Rich and Creamy Roasted Eggplant Soup
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Rich and creamy roasted eggplant soup with tomatoes, onions, garlic, thyme, and goat cheese.
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
  • 3.5 ounces crumbled goat cheese
  • salt and pepper to taste
Instructions:
  • Preheat oven to 400 degrees F (200 degrees C). Arrange tomatoes, eggplant, onion, and garlic on a baking sheet and drizzle with oil.
  • Roast in the oven until tender and golden brown, about 45 minutes.
  • Remove the eggplant pulp from its skin and discard the skin. Combine the eggplant pulp, tomatoes, onion, and garlic in a large heavy saucepan along with thyme and chicken broth. Heat over medium heat until it reaches a boil, then lower the heat and allow it to simmer for 45 minutes until the onion is very tender.
  • Blend in a food processor or blender until smooth, or use an immersion blender. Heat gently and mix in cream. Simmer, adding more broth to reach desired consistency. Season with salt and pepper. Serve in bowls and top with goat cheese.

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