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My review
Roasted Garlic and Eggplant Soup
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M. Brown
"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
1 h 40 m servings 108Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 3440 Ratings
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Most helpful positive review
1/16/2009
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...
Most helpful critical review
9/11/2018
I found the soup bland and unappetizing looking due to the color. It would be better as a soup base instead of as is.
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1/16/2009
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...
2/28/2010
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 cur...
6/13/2007
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!
8/2/2010
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...
10/31/2010
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 ...
3/13/2009
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 ...
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 necessar...
2/18/2012
This was very good! I followed the recipe exactly since this was my first try. I only have one suggestion. Cook the eggplant twice as long and at 325-350 degrees. My onions were starting to ...