Roasted Eggplant Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
-1.5 tablespoons olive oil, divided-1 medium eggplant, sliced in half lengthwise-1 medium yellow onion, rough chopped-6 cloves garlic-1 small gold potato (optional, but included in nutrition facts), chopped-3 ish cups of veggie or chicken stock-1/4 cup of skim milk (also optional and included in nutrition facts. If you want, use any other creamy product you have on hand.)-salt/pepper to taste-herbs are optional but recommended. I think rosemary or maybe thyme would be good.
Preheat oven to 400.
Season eggplant with salt and pepper to taste. Grease a baking sheet with .5 tablespoons of olive oil, and place both the garlic cloves and the eggplant cut side down. Roast until veggies are soft and kind of brown, should take about 25 minutes.
Use the rest of the olive oil in a medium saucepan, and start sauteeing the onions. I use a rough chop since you'll be blending the soup at the end, no need to be fancy. If you have time, slowly caramelize the onions for better flavor. Season with salt/pepper. **If you want to use the potato, add it in about now. I use it when I have potatoes on hand, to thicken up the soup a little.
When the eggplant is done, scoop all the flesh you can into the pot (I recommend letting it cool slightly!) as well as the garlic cloves into the pot. Add the stock and bring to a quick boil, then let simmer for about 20 minutes or longer to let the flavors infuse.
Once it's ready, blend the soup using an immersion blender or traditional blender. If using cream, stir it in once the soup is blended and add back to the stove to warm through.
Enjoy!
Serving Size: approx three 15 oz servings
Season eggplant with salt and pepper to taste. Grease a baking sheet with .5 tablespoons of olive oil, and place both the garlic cloves and the eggplant cut side down. Roast until veggies are soft and kind of brown, should take about 25 minutes.
Use the rest of the olive oil in a medium saucepan, and start sauteeing the onions. I use a rough chop since you'll be blending the soup at the end, no need to be fancy. If you have time, slowly caramelize the onions for better flavor. Season with salt/pepper. **If you want to use the potato, add it in about now. I use it when I have potatoes on hand, to thicken up the soup a little.
When the eggplant is done, scoop all the flesh you can into the pot (I recommend letting it cool slightly!) as well as the garlic cloves into the pot. Add the stock and bring to a quick boil, then let simmer for about 20 minutes or longer to let the flavors infuse.
Once it's ready, blend the soup using an immersion blender or traditional blender. If using cream, stir it in once the soup is blended and add back to the stove to warm through.
Enjoy!
Serving Size: approx three 15 oz servings
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 7.4 g
- Cholesterol: 1.0 mg
- Sodium: 239.9 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 6.6 g
- Protein: 4.8 g
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