Roasted Eggplant Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 201.7
- Total Fat: 10.4 g
- Cholesterol: 9.9 mg
- Sodium: 575.7 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 7.3 g
- Protein: 7.1 g
View full nutritional breakdown of Roasted Eggplant Soup calories by ingredient
Introduction
This recipe is adapted from the "Smitten Kitchen" blog. *Nutrition info includes the optional light cream* This recipe is adapted from the "Smitten Kitchen" blog. *Nutrition info includes the optional light cream*Number of Servings: 4
Ingredients
-
5 plum tomatoes, halved
1 large eggplant (about 1 1/2 - 2 lbs), halved lengthwise
2 small onions, halved
6 large garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups chicken stock or vegetable broth (low sodium, 99% fat free)
1/4 cup light cream (optional)
Salt and Pepper to taste
Directions
Preheat oven to 400°F.
Arrange tomatoes, eggplant, onion and garlic on a large baking sheet and brush with olive oil. Roast for 20 minutes and remove garlic and put aside. Continue roasting remaining vegetable for about 20-25 minutes more, until tender and lightly browned in spots.
Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme and the stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
Working in batches, puree soup in blender until it is as smooth as you’d like it to be. Back in the pot, add the cream and bring the soup back to a simmer. Season with salt and pepper. Serve, and enjoy!
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LMD7979.
Arrange tomatoes, eggplant, onion and garlic on a large baking sheet and brush with olive oil. Roast for 20 minutes and remove garlic and put aside. Continue roasting remaining vegetable for about 20-25 minutes more, until tender and lightly browned in spots.
Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme and the stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
Working in batches, puree soup in blender until it is as smooth as you’d like it to be. Back in the pot, add the cream and bring the soup back to a simmer. Season with salt and pepper. Serve, and enjoy!
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LMD7979.