This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.

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  • Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.

  • Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.

  • Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.

  • Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

108.2 calories; 2.9 g protein; 11.6 g carbohydrates; 14 mg cholesterol; 119.1 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2009
This soup was hearty and so flavorful. The only thing I did different was added Thyme and two shredded carrots. It's great with a hearty grain bread to dip in it. Try this soup you won't regret it. Read More
(20)

Most helpful critical review

Rating: 2 stars
09/11/2018
I found the soup bland and unappetizing looking due to the color. It would be better as a soup base instead of as is. Read More
41 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/16/2009
This soup was hearty and so flavorful. The only thing I did different was added Thyme and two shredded carrots. It's great with a hearty grain bread to dip in it. Try this soup you won't regret it. Read More
(20)
Rating: 4 stars
03/01/2010
I'm giving this 4 starts as written. It's very easy to make and is very tasty but I thought it was missing something. I tried making it again and added more cayenne pepper and lots of hot curry. Once I added the the curry it was more the taste I was looking for. Read More
(19)
Rating: 5 stars
06/13/2007
Made it today and turned out great! I don't have a processor so I just diced the eggplant after roasting. Also added sliced baby red potatoes. Filling and has nice sweet garlic flavour! Read More
(15)
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Rating: 5 stars
08/02/2010
EXTREMELY delicious. Instead of half-and-half I used organic nonfat milk and 1 egg. Added more cayenne pepper as well. I thought it tasted better when I cooled it down then reheated it the next day. Read More
(10)
Rating: 4 stars
11/04/2010
Super yummy! I was nervous about all the eggplant seeds and spent a lot of time separating the seeds from the eggplant but in the end it didn't matter because the food processor pulverized the whole thing. I used the milk/cornstarch trick - the consistency was very nice. I added some spinach too just because I had it on hand and didn't want it to go bad. Read More
(8)
Rating: 5 stars
03/17/2009
I made this as written except for omitting Worcestershire sauce. Delicious!!! Very filling and a nice warming soup for a cold day. I think next time I will increase the cayenne as I couldn't tell there was any. This is definitely a keeper! Read More
(7)
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Rating: 5 stars
12/29/2011
This soup is epic! I made it vegetarian with vegetable broth and vegan Worcestershire sauce substitutions. I also increased the cayenne to 1/8 tsp. which was fine but may not have been necessary. My husband normally loathes eggplant but he LIKED this soup. I'd list this one among my top 5 favorite soups of all time. Read More
(6)
Rating: 5 stars
12/14/2011
It looks pretty gross but tastes great. Read More
(5)
Rating: 5 stars
01/04/2008
YUM! YUM!! YUMMY!!! I made this on a whim looking for a creative way to prepare eggplant and this is it! My husband and I will probably eat the whole pot before tomorrow's lunch! I didn't make any changes - used all fresh veggies in my new food processor and it is delicious! Thanks for posting such a healthy alternative to "fried eggplant"! KUDOS!!!:) Read More
(4)
Rating: 2 stars
09/11/2018
I found the soup bland and unappetizing looking due to the color. It would be better as a soup base instead of as is. Read More