Roasted Eggplant Soup
Recipe from Midwest Living

A swirl of red sweet pepper puree tops this creamy eggplant soup. Serve it as a side dish with some crispy tortillas.



by 2  people


add your rating
add a comment
Yield: 8 side-dish servings
Total Time: 1 hr 45 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   pounds 
    eggplants
  • see savings
    On Sale
    1   whole bulb 
    garlic (14 cloves)
  • see savings
    On Sale
    1   small 
    onion, finely chopped (1/3 cup)
  • see savings
    On Sale
    1/4  cup 
    olive oil
  • see savings
    On Sale
    1/2  cup 
    tomato puree
  • see savings
    On Sale
     Dash 
    ground red pepper
  • see savings
    On Sale
    6   cups 
    chicken stock or broth
  • see savings
    On Sale
    1   cup 
    half-and-half or light cream
  • see savings
    On Sale
    2   teaspoons 
    Worcestershire sauce
  • see savings
    On Sale
     
    Salt
  • see savings
    On Sale
    2   
    red sweet peppers, roasted, peeled and seeded*
  • see savings
    On Sale
    3/4  cup 
    half-and-half or light cream
  • see savings
    On Sale
     
    Snipped fresh basil
  • see savings
    On Sale
     
    Fried tortillas, tortilla chips, or bread
  • see savings
    On Sale
     
    Ground black pepper

Directions
1.
Prick eggplants with a fork. Cut off bottom of garlic bulb. Place eggplants and garlic in a baking pan. Roast in a 350 degree F oven for 30 to 40 minutes or until eggplants are tender. Remove from oven and cool slightly. Remove and discard eggplant skins and garlic skins. Quarter eggplants. Set eggplants and garlic aside.
2.
In a Dutch oven or kettle, cook onion in olive oil until onion is tender. Stir in tomato puree, ground red pepper, eggplants, and garlic. Cook and stir for 2 minutes.
3.
Add chicken stock or broth; bring to boiling. Reduce heat. Cover and simmer for 30 minutes.
4.
Remove vegetables, in batches, with a slotted spoon to a blender container or food processor bowl. Cover and blend or process until smooth. Return puree to Dutch oven or kettle with the 1 cup half-and-half and the Worcestershire sauce. Season to taste with salt and black pepper. Heat through.
5.
Meanwhile, for red pepper cream, wash blender container or food processor bowl. Add red sweet peppers and the 3/4 cup half-and-half. Cover and blend or process until smooth. Season to taste with salt and black pepper. Transfer mixture to a saucepan and heat through.
6.
Serve soup in warm bowls with red pepper cream drizzled on top. Sprinkle with basil. Serve with fried tortillas, chips or bread. Makes 8 side-dish servings.
Note
  • * To prepare peppers, halve the peppers; remove steams, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned. Place peppers in a new brown paper bag; seal and let stand for 20 to 30 minutes or until cool enough to handle. Peel skins from peppers.
Tip
  • To save time, use purchased red pepper sauce or substitute a 15-ounce jar of roasted red peppers, drained, for the roasted peppers. Blend or process as directed.
Nutrition information
Per Serving: cal. (kcal) 277, Fat, total (g) 16, chol. (mg) 20, carb. (g) 27, sodium (mg) 725, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Provenal Vegetable Stew
Provenal Vegetable Stew

Adding a splash of vinegar just before serving boosts the flavor of this vegetarian main dish. The beans and vegetables make the stew high in healthy fiber.

 Articles
Cauliflower Soup with Parsnips: Best of the Blogs
.... And the "parsnips are so delicious when roasted because they just get a little sweeter ... I think [the soup] is a... thought we'd turn to our favorite blogs to see what's cooking -- like cauliflower soup, perhaps -- on some... to find this recipe for Cauliflower and Parsnip Soup -- now that's a warming healthy winter soup if ever... read more...
10 Best Stew and Soup Recipes for Midwinter
...When it comes to wintertime stew and soup recipes, I'm ex-TREME-ly demanding. They'd better... that if all I want to serve alongside is bread or a salad, no one will complain, "Hey, this is just soup... soups and stews be easy to make ahead -- but that requirement is usually satisfied already. When they... read more...
Chestnuts for Easy & Elegant Soups, Desserts, Mains & More
... painstakingly roasted and peeled them. You, too, can make roasted chestnuts at home, like we did. But I used... to love cooking with chestnuts. Just be sure to follow these tips 1. Look for roasted and peeled chestnuts... aisles). Chestnuts can be easily pureed for a ridiculously easy yet elegant Chestnut and Celery Root Soup... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products