*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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
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.
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!
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!
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".
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.
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