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 Review

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.

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