Roasted eggplant soup

Page: smittenkitchen.com/2010/10/roasted-eggplant-soup/

Cuisine: Middle Eastern | Course Type: Soups and Stews

(2 reviews)

Tags: tomato garlic onions eggplant CSA goat cheese local

Recipe Reviews

Lovely flavor in a smooth soup. Really just perfect.

Eggplant, tomatoes, onions, and garlic - all in this week's CSA box - how could I resist making this?

The vegetables roasted nicely (my garlic didn't burn, I left them in for about 40 minutes, and roasted the rest of the vegetables for about 60 minutes). It was easy to roast them early in the morning, and then finish the soup in the evening. It took about 60 minutes for my onions to soften up. I used cumin and thyme to spice it, and found that it needed a liberal amount of salt and pepper.

I did add a bit of heavy cream, and served it with goat cheese. The goat cheese really made it wonderful.

Could it turn my kids into eggplant lovers? Don't know, because I took it to my friend's house, but they all loved it.

This is something I will definitely make again.

(0) comment (0) useful  

This soup is very flavorful. I was worried about the garlic burning during roasting, so I kept an eye on it starting at 20 minutes. The cloves I used were on the large side, so I left most of them in for the full 45 minutes. Once I transferred the soup to the stockpot, I added about 1 teaspoon of ground coriander and 1/4 teaspoon of ground cumin. It took well over an hour for my onions to soften up. Next time, I would consider cooking the roasted vegetables in a slow cooker for a few hours.

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