Oh soup, isn`t it like the best thing ever! Warm & comforting or cool & refreshing, smooth, chunky, spicy or creamy it makes no difference. I LOVE them all! And as it happened I was craving some the other day when I came home from work but didn`t really know what I wanted. Well, that question was answered for me. I had just pulled in when I had a visit from one of my neighbors who came bearing gifts of the best variety. A bag full of fresh herbs, chili`s & some absolutely beautiful eggplants from her garden. Aren`t good neighbors awesome!! Thanks so much Estela & randy!! So, this simple man`s plan to healthier eating today is Roasted Eggplant & Garlic Soup. This is silky smooth, creamy goodness with the slightly nutty flavor roasted eggplant brings, warming spices & a mellow roasted garlic background. Pretty much perfect in my book!
Here`s what you`ll need for your Roasted Eggplant & Garlic Soup:
Eggplant- 2-3 medium, about 2 1/2 lbs
Onion- 1 cup diced
Roasted Garlic– 2 heads
Tomato Paste- 2 Tablespoons
Curry Powder- 1 Tablespoon
Cayenne Pepper- 1/2 teaspoon
Chicken or Vegetable Stock- 6 cups
Fresh Thyme to garnish (optional)
S & P to tasteLook at these beauties & the stars of the show!!Preheat your oven to 375 degrees. Line a baking sheet with foil & poke the eggplants a few times with a fork. Roast for 30-45 minutes until soft. While the eggplant is roasting dice the onion.Roasted & ready to go.When cool enough to handle peel & chop your garden eggs.Heat a large pot with a splash of olive oil over medium high heat. Add the onion & cook 4-5 minutes until starting to soften stirring occasionally.Add the curry powder & cayenne pepper. Stir & cook 1-2 minutes.Add the eggplant, stir & cook for a couple of minutes.Add your stock.In goes the roasted garlic.And the tomato paste. Stir well, bring to a boil, reduce heat to a simmer & cook for 15-20 minutes.
Turn off the heat & let it cool for a bit.Add your soup to a blender cup & puree until smooth. Be careful when blending anything hot. Work in batches filling only about 1/2 full & remove the center piece of your blender top so the steam can escape. It`s also a good idea to cover with a kitchen towel. Once blended pour through a fine mesh strainer. Use the back of a spoon to push the liquid through. Discard any remaining solids.Return to the pot.Add in the cream & stir.Taste & adjust your seasoning as needed. Heat through & serve. You`re going to love this. Really, it`s pretty unbelievably good!
This is completely optional but I drizzled a little olive oil over the top & garnished with a bit of fresh thyme.A little fresh cracked pepper is always welcome.Enjoy your Roasted Eggplant & Garlic Soup!