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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.9
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 45.2 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 7.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Roasted Eggplant Soup, Chilled or Warm calories by ingredient
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Roasted Eggplant Soup, Chilled or Warm

Submitted by: GRADXY

Introduction

This is a recipe I adapted from a Bon Apetit recipe. It's delicious chilled to accompany a summer meal, or warm with bread and salad as a meal of its own. This is a recipe I adapted from a Bon Apetit recipe. It's delicious chilled to accompany a summer meal, or warm with bread and salad as a meal of its own.
Number of Servings: 4

Ingredients

    2 Medium, fresh eggplant, as fresh as possible, cut in half lengthwise.
    2 large ripe tomatoes, halved.
    1 onion, quartered
    6 cloves of garlic, peeled.
    2 tsp olive oil for brushing over veggies.
    4 cups water
    1 tbsp/cube low-sodium bouillon
    Thyme/Herbes de Provence, 1 tsp or to taste.
    1 tsp curry powder
    1/2 cup low fat creme fraiche. Can substitute with half and half.

Directions

Preheat oven to 400F.
Slice eggplant, onions, and tomato. Place on cookie sheet and brush with 3/4 of olive oil.
Peel garlic. Wrap in tin foil with remainder of olive oil. Place on cookie sheet with other veggies.
Allow veggies to roast for 45 minutes, or until they are soft, smell good, and brown spots begin to appear on them.

Remove from oven. Allow to cool until they can be safely handled. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool.

If you have an immersion blender, blend the soup in the pot. If not, working in batches, puree soup in blender until smooth. Return soup to saucepan.

Stir in cream.

If serving hot, bring to simmer, thinning with more stock, if desired. If serving cool, allow to cool to desired temperature, placing in fridge if necessary.

Season soup with salt and pepper. Ladle into bowls and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user GRADXY.






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