Creamy Roasted Eggplant and Tomato Soup
This delightful Creamy Roasted Eggplant and Tomato Soup combines the smoky flavors of roasted eggplant with the sweetness of ripe tomatoes, creating a velvety, rich soup that is perfect for any occasion. Blended to perfection and finished with a swirl of cream and a sprinkle of tangy goat cheese, this comforting dish is sure to impress family and friends. Serve it hot with crusty bread for a fulfilling meal or as a stunning starter for your next dinner party. Enjoy the wonderful flavors of garden-fresh ingredients in every spoonful!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Tomatoes
3 medium (halved)
Eggplant
1 1/2 lb (halved lengthwise)
Onion
1 small (halved)
Garlic cloves
6 (peeled)
Vegetable oil
2 tablespoons (for brushing)
Thyme
1 tablespoon fresh or 1 teaspoon dried (chopped)
Chicken stock or low sodium chicken broth
4 cups
Whipping cream
1 cup
Goat cheese
3/4 cup (crumbled)
Instructions
1
Preheat your oven to 400°F (200°C).
2
On a large baking sheet, place the halved tomatoes, halved eggplants, halved onion, and peeled garlic cloves. Drizzle the vegetables with vegetable oil, ensuring they are well coated.
3
Roast the vegetables in the preheated oven for about 45 minutes, or until they are tender and lightly browned, allowing the natural sugars to caramelize.
4
Once roasted, remove the vegetables from the oven and let them cool slightly. Carefully scoop the flesh of the eggplant out of the skin and discard the skin.
5
Transfer the eggplant flesh to a heavy large saucepan, along with the other roasted vegetables and the chopped thyme.
6
Pour in 4 cups of chicken stock and bring the mixture to a boil over medium-high heat. Reduce the heat to low and let it simmer for about 45 minutes, until the onion is very tender and the flavors meld together.
7
Remove the saucepan from the heat and allow the soup to cool slightly. Working in batches, blend the soup using a blender or an immersion blender until completely smooth.
8
Return the pureed soup to the saucepan. Stir in the whipping cream, heating the soup gently and adding more stock if a thinner consistency is desired.
9
Season the soup with salt and pepper to taste. Ladle the delicious soup into bowls.
10
Finish by sprinkling crumbled goat cheese on top for added richness and serve hot, accompanied by your favorite bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Roasted Eggplant and Tomato Soup.
What are the primary flavors in this soup?
The soup combines smoky flavors from roasted eggplant with the sweetness of ripe tomatoes.
How should the eggplant be prepared for roasting?
The eggplant should be halved lengthwise before roasting.
What oven temperature is required for roasting the vegetables?
Preheat your oven to 400°F (200°C).
How many tomatoes are needed for this recipe?
The recipe requires 3 medium tomatoes, halved.
How long do the vegetables need to roast?
Roast the vegetables for about 45 minutes or until tender and lightly browned.
Do you leave the skin on the eggplant?
No, after roasting, you should carefully scoop the flesh out and discard the skin.
What type of oil is used to coat the vegetables?
2 tablespoons of vegetable oil are used for brushing the vegetables.
How many garlic cloves are included?
The recipe calls for 6 peeled garlic cloves.
What herb is used to season the soup?
You can use 1 tablespoon of fresh chopped thyme or 1 teaspoon of dried thyme.
How much chicken stock is required?
You will need 4 cups of chicken stock or low sodium chicken broth.
How long should the soup simmer after adding the stock?
Let the mixture simmer for about 45 minutes until the onion is very tender.
What equipment can be used to blend the soup?
You can use a standard blender or an immersion blender to achieve a smooth consistency.
When should the whipping cream be added?
The cream is stirred in after the soup has been pureed and returned to the saucepan.
How much whipping cream is used?
The recipe calls for 1 cup of whipping cream.
What kind of cheese is used as a topping?
3/4 cup of crumbled goat cheese is used for finishing the soup.
What should I do if the soup is too thick?
You can add more stock if a thinner consistency is desired while heating the soup.
How is the soup seasoned at the end?
Season the soup with salt and pepper to taste before serving.
What is the recommended side dish for this soup?
It is recommended to serve the soup with crusty bread.
Is this soup suitable as a starter?
Yes, it is described as a stunning starter for dinner parties.
How many ingredients are in this recipe in total?
There are 9 ingredients listed for this recipe.
What type of onion is needed?
The recipe requires 1 small onion, halved.
Does roasting the vegetables change their flavor?
Yes, roasting allows the natural sugars in the vegetables to caramelize.
Is this recipe considered easy?
Yes, 'easy recipe' is one of the tags associated with this dish.
What is the weight of the eggplant needed?
The recipe calls for 1 1/2 lbs of eggplant.
Can I use low sodium broth instead of chicken stock?
Yes, low sodium chicken broth is a valid substitute.
What is the final texture of the soup?
The soup is described as velvety, rich, and completely smooth.
Is this soup considered healthy?
Yes, 'healthy' is one of the tags assigned to this recipe.
What should be done with the vegetables immediately after roasting?
Remove them from the oven and let them cool slightly before handling.
Can the eggplant flesh be transferred to the pot while still hot?
The instructions recommend letting the vegetables cool slightly before scooping out the flesh.