Roasted Eggplant Soup, Chilled or Warm
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Medium, fresh eggplant, as fresh as possible, cut in half lengthwise. 2 large ripe tomatoes, halved.1 onion, quartered6 cloves of garlic, peeled. 2 tsp olive oil for brushing over veggies. 4 cups water1 tbsp/cube low-sodium bouillon Thyme/Herbes de Provence, 1 tsp or to taste. 1 tsp curry powder1/2 cup low fat creme fraiche. Can substitute with half and half.
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.
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.
Nutritional Info 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
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