Roasted Eggplant Soup
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Roasted Eggplant Soup
Ingredients
- Eggplants - 8 pieces
- Tomatoes - 6 pieces
- Garlic - 3 heads
- 10% cream - 7 fl oz
- Chicken Broth - 2 qt
- Spanish onions - 3 pieces
- Dried Rosemary - ½ teaspoon
- Mild Chili Spice - 1 piece
- Ground Black Pepper - to taste
- Salt - to taste
- Olive Oil - 1 fl oz
- Goat cheese - 1.8 oz
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Wash the vegetables (except for the chili pepper) and peel the onions. Cut the tomatoes into quarters, slice the eggplants and onions in half, and trim the tops off the garlic.
Step 3
Lightly grease a baking sheet with olive oil, arrange the vegetables, drizzle with the remaining oil, and place in the oven to roast for 40–50 minutes.
Step 4
Remove the baking sheet from the oven and let it cool. Meanwhile, heat the broth.
Step 5
Scoop the flesh out of the eggplants and discard the skins. Squeeze the garlic out of its skins.
Step 6
Transfer all the vegetables to a pot and pour in the hot broth, adding the oregano. Cook over medium heat for 20 minutes.
Step 7
Cut the chili pepper in half, remove the seeds, and if you don't like it too spicy, remove all the white veins, then finely chop. Grate the goat cheese.
Step 8
Once the vegetables are cooked, blend everything into a puree, then slowly stir in the cream, mixing well and warming over low heat without bringing it to a boil.
Step 9
Top with cheese and chili, and garnish with herbs.
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