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Roasted Garlic and Eggplant Soup
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Deliciously smooth garlic soup, a cherished family recipe with nostalgic aromas.
Ingredients:
  • 1 bulb garlic
  • 0.25 teaspoon olive oil
  • 1 (1 1/2 pound) eggplant
  • 0.25 cup finely chopped onion
  • 6 cups chicken broth
  • 0.75 cup tomato puree
  • 1 dash cayenne pepper
  • 1.25 cups half-and-half
  • 1 teaspoon Worcestershire sauce
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with foil.
  • Remove any extra paper from the garlic bulb, cut the top to expose the cloves, and rub them with 1/4 teaspoon of olive oil. Place them on the baking sheet. Then, poke the eggplant all over with a fork and place it on the same baking sheet.
  • Roast in a preheated oven until the garlic is golden brown and the eggplant is tender, about 30 to 40 minutes. Let it cool to a comfortable temperature. Peel the eggplant, chop into large chunks; then remove the garlic from its skin, and set aside.
  • In a large saucepan over medium heat, sauté onions in 1 tablespoon of olive oil until soft and translucent. Add chicken broth, eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil, then cover, reduce heat to simmer, and cook for 40 minutes.
  • After cooking, blend the soup in batches in a blender or food processor until it is velvety smooth. Pour the pureed soup back into a clean saucepan. Add the half-and-half, season with salt and pepper to your liking, and heat over medium-low until warmed through.

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