Rich and Creamy Roasted Eggplant Soup

Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 441 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 cup heavy cream
• salt and pepper to taste
• 1 tablespoon chopped fresh thyme
• 4 cups chicken broth
• 6 cloves garlic, peeled
• 1 small onion, halved
• 1 eggplant, halved lengthwise
• 3 tomatoes, halved
• 3.5 ounces crumbled goat cheese

Recipe Instructions

Step 1

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

Step 2

Roast in preheated oven until very tender and brown in spots, 45 minutes.

Step 3

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.

Step 4

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.