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roasted eggplant soup

(1 rating)
Recipe by
Clare Z
Roseville, MN

I just adopted this recipe, it had no owner, so I don't know anything about it. I was trying to find a good eggplant soup recipe. So once I try it, I'll let you know if it's good.

(1 rating)

Ingredients For roasted eggplant soup

  • 1 lg
    eggplant
  • 1/2 c
    heavy cream
  • 1 qt
    chicken stock
  • 1 tsp
    cumin
  • 8
    garlic cloves, minced
  • 1
    onion, chopped
  • 3 Tbsp
    olive oil
  • 2 lg
    tomatoes
  • 2
    red bell peppers
  • 4 Tbsp
    fresh basil, thinly sliced

How To Make roasted eggplant soup

  • 1
    Remove the seeds from the bell peppers and the tomatoes.
  • 2
    Chop the eggplant, bell peppers and tomatoes.
  • 3
    Set them aside.
  • 4
    In a medium large saucepan place the olive oil and heat it on medium high until it is hot.
  • 5
    Add the onions and saute them for 3 to 4 minutes, or until they are tender.
  • 6
    Add the roasted eggplant, bell peppers and tomatoes.
  • 7
    Stir the ingredients together.
  • 8
    Add the garlic, cumin and chicken stock.
  • 9
    Simmer ingredients for 45 minutes.
  • 10
    Add the cream and stir it in.
  • 11
    Pour the soup into a blender and puree it so that it is smooth.
  • 12
    Season the soup with the salt.
  • 13
    Garnish it with the sliced basil.
  • 14
    Roast the eggplant, bell peppers and tomatoes by holding them over an open flame (or broil them) so that they are black all over.
  • 15
    Remove the skins.

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