Roasted Eggplant & Garlic Soup

7 May
Roasted Eggplant & Garlic Soup

Roasted Eggplant & Garlic Soup

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
Cream-1 cup
Olive Oil
Fresh Thyme to garnish (optional)
S & P to tasteEggplant Soup1Look at these beauties & the stars of the show!!Eggplant Soup2Preheat 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. Eggplant Soup4While the eggplant is roasting dice the onion.Eggplant Soup3Roasted & ready to go.Eggplant Soup6When cool enough to handle peel & chop your garden eggs.Eggplant Soup5Heat 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.Eggplant Soup7Add the curry powder & cayenne pepper. Stir & cook 1-2 minutes.Eggplant Soup8Add the eggplant, stir & cook for a couple of minutes.Eggplant Soup9Add your stock.Eggplant Soup10In goes the roasted garlic.Eggplant Soup11And the tomato paste. Stir well, bring to a boil, reduce heat to a simmer & cook for 15-20 minutes.Eggplant Soup12

Turn off the heat & let it cool for a bit.Eggplant Soup13Add 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. Eggplant Soup14Once blended pour through a fine mesh strainer. Use the back of a spoon to push the liquid through. Discard any remaining solids.Eggplant Soup15Return to the pot.Eggplant Soup16Add in the cream & stir.Eggplant Soup17Taste & adjust your seasoning as needed. Heat through & serve. You`re going to love this. Really, it`s pretty unbelievably good!

Roasted Eggplant & Garlic Soup

Roasted Eggplant & Garlic Soup

This is completely optional but I drizzled a little olive oil over the top & garnished with a bit of fresh thyme.Eggplant Soup18A little fresh cracked pepper is always welcome.Eggplant Soup20Enjoy your Roasted Eggplant & Garlic Soup!

Roasted Eggplant & Garlic Soup

Roasted Eggplant & Garlic Soup

Roasted Eggplant & Garlic Soup

Ingredients

  • 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
  • Cream-1 cup
  • S & P to taste

Instructions

  1. Preheat your oven to 375 degrees.
  2. Line a baking sheet with foil & poke the eggplants a few times with a fork. Roast for 30-45 minutes until soft.
  3. While the eggplant is roasting dice the onion.
  4. When cool enough to handle peel & chop the eggplant.
  5. 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.
  6. Add the curry powder & cayenne pepper. Stir & cook 1-2 minutes.
  7. Add the eggplant, stir & cook for a couple of minutes.
  8. Add your stock, roasted garlic & tomato paste.
  9. Stir well, bring to a boil, reduce heat to a simmer & cook for 15-20 minutes.
  10. 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.
  11. Once blended pour through a fine mesh strainer. Use the back of a spoon to push the liquid through. Discard any remaining solids.
  12. Return to the pot. Add in the cream & stir.
  13. Taste & adjust your seasoning as needed. Heat through & serve.
  14. This is completely optional but I drizzled a little olive oil over the top & garnished with a bit of fresh thyme.
  15. Enjoy your Roasted Eggplant & Garlic Soup!
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2 thoughts on “Roasted Eggplant & Garlic Soup

    • Hey Cathy, you can totally use zucchini in this soup. It will change the flavor obviously but not in a bad way:)

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