This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.

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  • 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.

Partner Tip

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

Nutrition Facts

441 calories; 37 g total fat; 101 mg cholesterol; 163 mg sodium. 22.4 g carbohydrates; 9.2 g protein; Full Nutrition

Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2004
Holy smokes this one's a winner! I made a few changes -- used water instead of chicken broth added a tablespoon of chopped fresh rosemary and added a clove of pressed garlic just before serving. I used half and half instead of cream but it was still deliciously rich. I can't wait to serve this one to company! Read More
(35)

Most helpful critical review

Rating: 3 stars
08/26/2011
It was ok...but something just wasn't right. I love the sweetness of the roasted eggplant and garlic though. The texture isn't completely smooth even after pureeing because of the eggplant seeds. I was really quite a bit better the next day. The day I made it I was thinking I wouldn't make the recipe again...but after having the left overs I'd possible give it another shot. Read More
(4)
134 Ratings
  • 5 star values: 92
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
02/07/2004
Holy smokes this one's a winner! I made a few changes -- used water instead of chicken broth added a tablespoon of chopped fresh rosemary and added a clove of pressed garlic just before serving. I used half and half instead of cream but it was still deliciously rich. I can't wait to serve this one to company! Read More
(35)
Rating: 5 stars
02/07/2004
Holy smokes this one's a winner! I made a few changes -- used water instead of chicken broth added a tablespoon of chopped fresh rosemary and added a clove of pressed garlic just before serving. I used half and half instead of cream but it was still deliciously rich. I can't wait to serve this one to company! Read More
(35)
Rating: 5 stars
01/08/2003
The second time I made this was Sept. 11. I wanted something comforting and we had a bounty of eggplant and tomatoes in our garden. My husband was a manager of a 5 star restaurant and he says it's better than the soup his celebrated chef made. I served it in italian bread bowls which is also available on allrecipe.com Read More
(28)
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Rating: 5 stars
01/30/2003
This was the tastiest soup I've ever made!! I ended up using milk instead of cream because I didn't have any on hand and it still came out great. The garlic is mild but you can still taste it! Read More
(22)
Rating: 5 stars
10/29/2004
This is the best soup I've ever made. I highly recommend it. I used olive oil instead of the vegetable oil and used dry Middle Eastern thyme (mixed with sesame seed) instead of the fresh thyme. I also did not use the goat cheese. Read More
(14)
Rating: 4 stars
02/20/2007
I give this four without what I added. It was very good but needed a little something for me. I added a couple cloves of garlic some red pepper flakes and at the end- about a tablespoon of lemon juice to brighten it. Goos without these things but I have my personal tastes. Thanks for something new to do with eggplant! Read More
(13)
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Rating: 5 stars
09/09/2004
Wow I am impressed! I hardly ever give reviews but I was compelled to take the time to recommend this recipe. I have 6 kids and a husband all of whom are hard to please at one time or another. Everyone loved this soup! I was pleasantly surprised by the flavor and my family's willingness and even eagerness to eat it and to have seconds. I won't change a thing in this recipe and will use it each fall as eggplants come into season. Thank you for a wonderful recipe! Read More
(10)
Rating: 5 stars
02/22/2007
For those who love garlic - this is for you!! YUM! Added a little rosemary and some cubed chicken for "girls night in" and substituted evap. milk for cream. Success! Thanks for the recipe. Read More
(8)
Rating: 5 stars
05/27/2003
This has great flavor! I've had a similiar soup at a local gormet market and this was just as good! I read other reviews and decided to add a roasted red bell pepper 1 tsp of basil. Read More
(8)
Rating: 5 stars
03/05/2007
This recipe is from Giada de Laurentiis's show Everyday Italian on Food Network. I saw her make it & it seemed easy enough. I made it myself & it was easy plus delicious! We're soup nuts around here & this has become a regular on the "rotation". Read More
(6)
Rating: 3 stars
08/26/2011
It was ok...but something just wasn't right. I love the sweetness of the roasted eggplant and garlic though. The texture isn't completely smooth even after pureeing because of the eggplant seeds. I was really quite a bit better the next day. The day I made it I was thinking I wouldn't make the recipe again...but after having the left overs I'd possible give it another shot. Read More
(4)