Roasted Eggplant Aubergine Soup Recipes

ROASTED EGGPLANT (AUBERGINE) SOUP

Steps:

• Preheat oven to 400°F.
• Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
• Remove from oven.
• 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 slightly.
• Working in batches, puree soup in blender until smooth. Return soup to saucepan.
• Stir in cream. Bring to simmer, thinning with more stock, if desired.
• Season soup with salt and pepper. Ladle into bowls.
• Sprinkle with goat cheese; serve.

ROASTED EGGPLANT (AUBERGINE) AND POTATO SOUP

Steps:

• Place oven rack about 10 inches from broiler.
• Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
• Let cool, remove skin and coarsely chop.
• In medium large stockpot, melt butter over medium heat.
• Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
• Stir in paprika,pepper,cumin,salt and eggplant.
• Turn heat to high, and stirring constantly, cook about 2 minutes.
• Pour in stock and potatoes.
• Bring to a boil, and reduce to a simmer.
• Cook until potatoes are fork-tender.
• Puree in food processor in batches.
• Re-warm as needed. Serve with some yogurt swirled on top.
• * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.

ROASTED EGGPLANT SOUP

Steps:

• Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. 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 slightly.
• Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.

RICH AND CREAMY ROASTED EGGPLANT SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
• Roast in preheated oven until very tender and brown in spots, 45 minutes.
• Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
• Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.