FBD

Roasted Eggplant And Garlic Soup

MediterraneanVegetarianEasy50 minBy Northstar

Ingredients

Servings
4
  • 1 cup roasted garlic cloves
  • 0.5 cup chopped fresh mixed herbs (basil, oregano, parsley)
  • 2 tbsp olive oil, divided
  • 0.5 tsp salt, to taste
  • 0.3 tsp freshly ground black pepper
  • 2 large eggplants
  • 1 cup minced yellow onions
  • 1 tbsp minced garlic
  • 6 cup vegetable or chicken stock
  • 1 cup heavy cream
  • 0.3 tsp cayenne pepper, to taste

Instructions

  1. 1

    Preheat the oven to 400°F (200°C). Combine the roasted garlic, fresh herbs, and a drizzle of olive oil; season with salt and pepper.

  2. 2

    Halve the eggplants lengthwise. Smear the garlic-herb mixture over the cut faces. Place cut-side up on a baking sheet and roast for 30 minutes until very tender. Remove and cool. Scoop out the flesh and discard the skins.

  3. 3

    Heat the remaining olive oil in a 2-quart saucepan. Sauté the onions for 2 minutes. Add the roasted eggplant flesh and the minced garlic; sauté 2 more minutes.

  4. 4

    Stir in the stock, bring to a boil, then reduce to a simmer for 10 minutes.

  5. 5

    Using a hand-held blender, purée until silky smooth. Stir in the cream and simmer for 3 more minutes. Season with salt and cayenne. Serve hot.

Tags

soupmediterraneanamerican