After reading some of the comments I added about 3 tablespoons of tahini instead of cream and probably a teaspoon of cumin. It looked more like roasted tomato soup. Thanks for sharing, I love eggplant :. But this is how I made it:. Remove the bay leave, pepper, mace and parsley from the vegetable broth and add the roasted vegetables, 1 rosemary sprig and some lemon.
Add a bit of boiling water to the tray on which the veggies were roasting and collect all the yummie stuff and olive oil that came out of the veggies and add to soup. Then boil everything for a little bit until ready to be pureed my veggies were already super soft when I took them out of the oven, so I only boiled it for about 10 min to give it some of the rosemary flavour.
Then I removed the rosemary, pureed everything and added ml cream. The colour of this soup is much nicer as the veggies and the chili from the broth add a light orange shade to it. I am serving it with some Greek feta instead of goat cheese. I just wanted to jump in that I made this soup again yesterday with the baby in mind, but of course, also for us. This time, I roasted the vegetables a bit longer until they were almost blistered, to get more color.
I wrapped the garlic cloves, unpeeled, in aluminum foil as suggested by Sadaf , thank you! I am going to make this tonight to try and induce my labor, this is a great alternative to eggplant parmesan!
Wow, we both made this soup yesterday! I decided to go the spicier route and used cumin, chili powder, and red pepper flakes instead of the thyme. I thought a red pepper would go well with these spices, so I subbed it for one of the tomatoes. What a color difference, and it definitely had a kick to it!
Other small changes: I added some lemon juice and feta queso fresca or cotija could be nice with this version as you suggested, and used less cream. Fantastic soup! This looks very interesting. Have never had eggplant soup! Will definately give this one a go. Guess what I made for dinner last night!?! Husband- who is a food snob but will try anything- liked it as well.
I can always tell when the compliments are sincere for my husband will make sure that the leftovers make it to the fridge. Topped ours with feta and fresh cilantro and had it along side an Indian spicy chicken dish.
This recipe looks soooo good…. I will definitely be making this very soon. Thanks for sharing! I made this last night and it went perfectly with the Cauliflower and Parmesean Cake I made the night before, which really DOES taste even better the next day! The main difference was no tomatos. The recipe also called for a red pepper puree with balsamic vinegar to be poured in a swirl on top, but I never did try that.
Made this for dinner tonight, and it was fantastic! I took your advice on spices and added about 1. I was out of coriander, so added some turmeric on a whim, which turned the whole thing a bright pumpkin color! Nice salty feta on top was just the thing as well.
We tried the spicy version of it but bumped the spices a bit : 2 tsp. I also added a splash of balsamic to brighten things up a bit…loved that as well. Made this last night and tweaked by adding a teaspoon of smoked paprika, leaving out the cream altogether, and topped with parmesan cheese. Super Yummy! Thanks for another wonderful recipe! So, people are complaining about the color.
I have to say mine turned out pretty good looking which I think is due to a larger tomato to eggplant ratio. I only used one large eggplant and two big beefy heirloom tomatoes.
My other difference from the recipe was whole milk not heavy cream. Everything was delish! Now I can make two easy soups. Make it 3 teaspoons of cumin. And a dash of Adobo. And red pepper flakes. Pinch of salt and some pepper. Soooooooooooo good! Thanks for the recipe! I made this last night and it was great. I went with 1 tsp cumin, 2 tsp coriander, and a I blended it with a big dollop of tahini.
I totally made this, too! So instead, had everything cubed! LOVED it! Esp with some crusty bread. The only change I made was to make the taco chicken using meat on the bone. I shredded the meat off and then put the bones back in the water for another half hour to perfect the stock.
The chilli that was in the taco stock really added depth to the soup here. Made it with the cumin, coriander seed and some smoked paprika, then served with some Greek yoghurt which I mixed some chopped preserved lemon through.
I did silken tofu instead of the cream. Used cumin, coriander, and the feta cheese as suggested. We had a few cups of it left over but the heavy cream separated and it looked so gross the next day! I have made this soup twice now and love it. I have also gotten rave reviews of it as well. I add a little more garlic cause I love it and the coriander and cumin.
Second time I made it I added a can of lentils to make it a little heartier which worked out deliciously. Thanks for a easy and amazing recipe!! I just made this and after reading some of the comments, I made some changes to amp up the flavor a bit. Along with the tomatoes, eggplant, garlic, and onions, I also went ahead and roasted two bulbs of fennel but note I did double the recipe. A roasted carrot and fennel soup recipe came my way right on the heels of this one, so any given weekend is a roasting party in my kitchen.
Thanks for another great recipe! Woman asks boyfriend to pick up eggplant. The story ends happily. Totally delicious and packed with flavour!!! I made a few adaptations: I used canned whole tomatoes rather than fresh ones and roasted them hard to find fresh tomatoes worth eating in the middle of January!
I also subbed a cup of pot liquor from caramelizing a big batch of onions in the slow cooker for some of the chicken broth. I love this soup without the spices and with your suggestions, but I think the berbere and cinnamon add a lot to it! Thanks for a great hearty recipe with a lot of room for experimentation. I just made this for dinner tonight, and it was really great! I put a sprig of rosemary in, a good dash of a dried italian herb mix, and a couple generous pinches of ground coriander.
All I can say is wow! I will definitely be making this again. Love this site. I made a version of this using curry paste and Asian, non sweet coconut milk and steeped just a ,little lemongrass and Ginger in the veg stock. I got the idea from a little family-owned Thai restaurant near my home in Memphis, where they make a spicy eggplant soup. I made this tonight, with vegetable broth and without cream or goat cheese, and it turned out wonderfully.
I used more thyme than the recipe called for probably twice as much , since I needed to use it while it was still fresh, and I also threw in a little dried basil, because we had it in the cabinet. Look look! I saw this the other day and I remembered this post and I had to share.
And coriander and cumin! Make it! Report back! This soup was amazing! I ate at a restuarant in Boulder, Colorado called Salt that had the best tomato eggplant soup — I wanted to try to make one and I honestly think this turned out even better than the restaurant version! I then used the immersion blender a second time to really blend in the tahini and vegenaise. I also added a bunch of rosemary in with the thyme, and used a mixture of both red and yellow tomatoes. Thank you so much for sharing this recipe!!
It was so nice to make a soup with all the extras from our vegetable and herb gardens! I, too, had this delicious soup at the Casino…. I went the tahini route, and played kind of fast and loose with the directions, and it was so good. This is exciting! No, but seriously, I gasped and did a little dance when I tasted the finished product. I also accidentally burned the bottoms of the onions and tomatoes, but left the charred bits in for a, well, charred flavor that really worked.
But seriously, it could be the sugar that does the trick, since it brings out the depth and sweetness in the vegetables. The texture was quite heavy without it, and the flavors would have been dulled by anything besides the goat cheese, which proceeded to melt in and give it all the creaminess it could handle.
Hey, this is a great soup! We have made it twice, and have a few adaptations, which can help give it some verve:. It gave the soup a really delicious spiciness without overpowering the other flavors.
With the homegrown tomatoes coming to an end I had what needed to make a batch of this soup tonight! Love it! I made this soup 2 weeks ago. My family loved it so much that they ate the entire pot of soup that night honestly; that has never happened before!
I made it again today since it is raining here in New England, and it is a perfect day for having the oven on. I love your site! Please keep the recipes coming! I love making soup. I spent an unseasonably cold and rainy Sunday making this last weekend, and my apartment smelled so beautifully welcoming for the next day. Deb, you are a gift to my also tiny kitchen! This soup is an incredibly satisfying, wonderful way to use my end of the season tomatoes and the eggplants that are coming ripe at once why did I plant so many?
I made a triple batch for freezing took it a little bit in the Indian direction by adding two tsp of curry powder, 2 tsp cumin and 1 tsp turmeric. I started adding these bright spices at first to get rid of the sort of gray color and it came out looking, tasting and smelling beautiful.
I also took a whole head of garlic, just chopped of the top with a bit of olive oil and put it cut face down and it roasted the whole time with the other vegies without burning. It got so yummy gooey so I just squished out the garlicy paste into the soup. Instead of goat cheese, topped with a dollop of sour cream and served with warm Nann bread. Thank you so much for recipe it has prompted my first ever food posting!! I got online today looking for a similar recipe.
It has a lot of garlic and a touch of red pepper. Try more garlic and more red pepper. And thanks for going light on the cream. What could I pair this with to give the meal some heft? Brittany — Steak salad? I made this over the weekend and it was amazing it keeps well too. First of all, I have been a huge fan of the site for a while now, and this is my first post. I know you get this a lot, but thank you for your creativity, inspiration and charm.
I made this soup tonight and it was great! I try to avoid dairy, so I added coconut milk instead which added richness without any powerful coconut taste. I also added the cumin, a dash of cayenne and to make a meal out of it I tossed in some cut up smoked sausage from Wholefoods. Great to scoop into Tupperware and bring to work for lunch this week, thanks again! Also, I went ahead and roasted the eggplant and I added squash too from my CSA with the spices — hot pepper, cumin, salt, pepper and thyme.
I took all of the roasted veg and put into the cuisinart food processor and then dumped into chicken broth — yum, yum and more yum! It is insanely delicious! Sure the color is a little unappealing but who cares because the tates makes up for it tenfold! For the chicken stock, I used two tetra packs of purchased chicken broth, so I simmered the soup longer than recommended to reduce. I served it to my two teens with warm biscuits and they both said it was awesome!!!
I will be making this again for certain!! Thanks for your tips and advice! This was amazing! OK, so I just read this recipe-ergh…two years later. But I just had to make a comment. I have been trying to re-create it and the spices I know they had for sure were fresh rosemary and oregano. Maybe a little thyme, not sure.
Luv your blog ,really luv it. I love this soup — I was looking for a way to use leftover curried eggplant my husband always makes too much! So I puree the leftovers with half and half and vegetable broth — delicious! This soup was soooooo good! I think I ate thirds of it… thanks for another great recipe. Have a great day!! I made an adapted version of this last weekend. I added 2 bell peppers and followed your suggestion about adding cumin and chili to the broth. A delicious, flavorful soup.
Just another proof how roating really makes a difference. Thanks for the dinner inspiration! I had this soup yesterday in a hospital snack bar. It is put out by a commercial company called Au Bonne Pain. It was delicious! They also had a turkey chili that was so very good. Has anyone heard of this company? The lady working there showed me the order book. There must have been 50 kinds of soups to order! There is a soup Nazi chef in a local restaurant here. Today she made shrimp potato chowder….
Can you tell I like soups? Deb, I just recently subscribed after seeing something completely unrelated on reddit and am loving your blog! I eat it with roasted garlic naan and am not looking back!
Hi I just wanted to say thank you for posting this recipe. I made this last night for dinner with some changes. I added pepers both hot and sweet. I left out the cream and added in some cumin, paprika, and oregano. I also added an extra eggplant and extra tomatoes. Thank you for a great base recipe to get started with.
My husband and I really enjoyed it and I am look forward to the left overs for lunch today or tomorrow. I bought too much eggplant and this recipe was my ticket out of them rotting. Thanks so much. The soup was delicious. I really liked it, unappetizing color and all.
I went for the spicier riff and added black beans too. This soup turned out great! I wanted more moroccan flavors so used 3 tsps cumin, 2 corriander, and a pinch of smoked paprika.
I also doubled the recipe so doubled that spice amount! I added the lemon juice and balsamic as well. On top to garnish, I used diced avocado and some mild cheese.
The avocado really makes it a winner, as it adds a tang and creaminess. Thanks for all your great recipies, I have really enjoyed them!
As an added note I have also used some heavy cream along with some softened cream cheese in the mix too, to thicken it. I plan on making this tonight as my starter. Love the spice suggestions, and I too often add cubed avocado to soups for added depth and richness.
I will probably also add the cream at the end in the soup bowl, then I swirl it right at serving — no one notices the color so much cause the swirl makes it pretty and interesting.
I serve the crumbled feta on the side. Also I placed the cloves of garlic on TOP of the tomatoes while baking them so they never got burnt. I just made this tonite and while I was looking for the eggplant i knew was in the fridge i also found a freshly picked apple and some roasted pumpkin puree post-halloween.
The fruit added a natural sweetness. Excellent Soup. Followed Directions but Made Some Additions. Added a Teaspoon of Creole Seasonings. Added to each serving 2 Tablespoons of Lump Crabmeat. Sprinkled top of serving with chopped shallots. Put two fried eggplant cubes. Knockout dish at this Cajun Home in Louisiana.
Made this soup last night after making your Lebanese stuffed eggplant and not knowing what to do with the eggplant insides. Very good on both counts but a little bit of eggplant overdose…on to other vegetables for a bit!
I did this with whatever I had in the kitchen, which meant cinnamon, fresh mint, and a dollop of creme fraiche. It turned out fabs! Roast the garlic cloves in their skins with the rest of the vegetables, then peel. I added a bit of cumin and it really brought the soup together nicely! Thanks for this post and many others! This is my first time commenting, but definitely not my first time using your recipes! I did add the cumin and coriander and they are great! I liked the red lentil suggestion from the comment above — I would do that next time!
Thanks for the great recipe! I just wanted you to know that this soup turned out very tasty but I did something a bit different. And it would not have been nearly as tasty without the goat cheese, which made it creamy without adding cream. Thanks I love your recipes and wittiness! Oh my! It was superb. And I make a pot of soup every week. Mille grazie e mangiamo! Made this last winter and I just received my organic garden share with tomatoes, eggplant and onions — even a bud of garlic.
I am freezing the soup without the cream in small containers to break out on those first cool fall nights! I cannot wait. It tastes awesome. The kitchen smells great too! Thanks for your great recipes! Everything is roasting in the oven as I type and my slow cooker is braising short ribs for a decadent lunch with girlfriends : Thanks for the recipe s! It has been a lifesaver with regards to leftover CSA veggies.
The first time I made it, I followed the recipe, using your cumin, coriander and red pepper suggestion. Tonight I browned some turkey sausage in the stock pot first, removed it and then added it again with the dairy. So delicious. Thank you for this amazing recipe! I really mean that. If that sounds like anyone reading this comment, make this soup! Cutting vegetables in half, sticking them in the oven, tossing them in a pot with some broth and then blending when finished?
My kind of recipe. The lemon makes a HUGE difference. It really brightens the soup and brings out the flavors. What do you think about leaving the eggplant skins on? I have to say, the final product is amazing and hearty, but I almost strained out the veggies before blending because the broth was SO flavorful and intense! Also, because the tomatoes are shabby this time of year so I figured they would need a flavor assist, I put in some tomato paste and a bit of roasted red pepper paste, and they took the color from boring mushroom to lovely dark pumpkin.
This soup is amazing. One of the best things I ever made. Someone gave me some eggplant and I had some chicken bone broth I made from a Costco chicken—cooked over 16 hours corkcpot! Looked on the web for eggplant and so luckily found your blog. Roasted all the veggies and a can of garbanzos, all coated with balsamic and olive oil.
Threw them in the stock with coriander, a Morracan spice blend Victoria, paprika, turmeric, cayenne, and toasted cumin. I left it chunky. It was delicious plain or with lemon juice or with yogurt. We tried it all 3 ways, and liked all 3. My husband said to post something. I was delighted to find 6 yrs after your original post, people are still excited about this recipe.
FYI — Next time I would chop the onions and eggplant, but not the tomatoes to bite size before roasting. They will cook faster and they were harder to chop cooked. I used on convection setting and finished them under the broiler. Like you said, keep an eye on the garlic, but also the garbanzos. Roasting the eggplant brings out such delightful flavors!! My husband and I loved this soup! He told me this one is a keeper! Absolutely fabulous! I tried your recipe on this day 6 years ago and ever since I have followed this routine for most of my soups.
I like to go the warm, spicy route with curry, cumin, and turmeric, but a more herbal approach is good, too. Thank you so much for introducing me to this idea! My fall menus would be lost without it! I loved this recipe; I went with the feta, and also added a fennel bulb.
This is one of my favorite vegetarian soups to make. Remember to fish it out before pureeing your soup! I made something like this but used lemongrass and kaffir lime leaves, a bit of fish sauce, fresh ginger, onion, garlic, and habanero when making the stock from the bones of leftover rotisserie chicken.
Lime juice and a bit of rice vinegar went in as well. The stock was quite flavorful as is but the addition of the baba ganoush made a remarkable improvement! Somewhat of a hot and sour soup that went fantastically well with noodles. I used coconut cream instead and no cheese. I was trying to use up stuff in the fridge and soup happened!! I took your suggestion and added cumin and some Chile pepper spice, and a small squeeze of lemon juice.
So good and so easy to make! I added some smoked paprika to mine which I think really brought out the flavor of the eggplant. I also used tahini instead of cream, which I liked a lot.
Will definitely make again. This is really good. But I morphed it into a kind of stew concoction that is really delicious. Added lots of fresh basil, black pepper, and more, more garlic. I put some fresh mint on top of mine with some feta! It was fantastic. I also added some cumin when I was making it, I have never made it before, but it was delicious. I made this soup with the suggested additional spices but without the cream!
However I did use double the amount of eggplant because I happened to have it and 2 cups rather than 4 of chicken stock. It was like a very adult version of tomato soup. Deb, I have already made this soup twice! Everyone agreed that no cream is needed. I put the garlic cloves in a little piece of foil that I crumpled into a cup shape to make it extra easy to remove them. I added a few sunflower seeds or pine nuts and some hot sauce at the table.
This is how I make my roasted eggplant soup. It is delicioso! I garnish with cubed Panela cheese and pepitas. I made this eggplant soup with the spices suggested — 1 heavy tsp probably 1. It is divine. I just made this and it is absolutely delicious! New fave winter soup. My husband and I have always loved it and I was very pleasantly surprised to find that my generally vegetable averse son liked it.
I generally use the cream but have also subbed in Greek yogurt and coconut milk, both of which are great. Just cooked it and it turned out delicious!
The perfect balance between the sweetness of the eggplant and sour of the tomatoes. I added some cumin, oregano and garam masala. You might also like:. Leave a Reply Cancel reply Your email address will not be published.
All Comments I Made This! Jessica How Sweet. This looks delicious. AND thank you for bringing back full posts in your feed!
Aliya LeeKong. Samantha Angela Bikini Birthday. I LOVE the idea of this soup. Lauren at KeepItSweet. Love your site. Barefoot Belle. Tabitha From Single to Married. Courtney Brave Little Kitchen. Nurit from 1 Family. Jenny — Love the garlic croutons idea!
And the balsamic. Kitten with a Whisk. My Kitchen in the Rockies. Oh goodness, those two photos of the fresh then roasted vegetables are gorgeous! Half Assed Kitchen. And I just bought an eggplant. Now…ratatouille, or this delectable looking soup? The real L. The Ordinary Vegetarian. Southern Gal. This is a timely post. We were looking for other uses for our eggplants. Vicki Wilde in the Kitchen. Natasha Saved by the Egg Timer.
Jessica bake me away! Three Banquets. Erin Blogavich. Heather The Single Dish. Sense of Home. I am amazed at your clean stove top. Is there a secret you can share? Marie M. Symphonic Chef. A Teenage Gourmet Sami. Candice Notes From ABroad. I think I just found my soup swap soup for next week. Perfect for autumn! Alexa sohdalex. How delicious, I have never had an eggplant soup before!
This needs to change asap ;. La Gourmandesse. How DO you do that? The Teacher Cooks. Seanna Lea. Hilarious, the whole of this. That babe fugitive, best of all! Nicole The Dirty Oven. Perhaps, there is, in my kitchen, a lack of elbow grease. Perhaps, and this is most likely, your husband has mad skills. Bravo to him! Nuts about food. Rosie G. I love eggplant so much, but have never had eggplant soup! Tarheel Kate.
Cookin Canuck. I will try this soup soon because I think it will be a good addition to my repertoire. I love the idea of roasting the veggies before putting them in the soup… yum! Maryea Happy Healthy Mama.
I love soups with roasted vegetables. Such great, deep flavor! Leah Bredes. Shari aka: fruitloopgirl. Just a little obsessed. Tender B. I like the idea of crumbled goat cheese on top, great idea. Liz Butter and Onions. Bonnie — I always read comments. Erin — I used my immersion blender! I adore it. Jena simplylushliving. Katie Cozydelicious. You can find some fabulous dishes in unlikely places. This soup rocks! Made this for dinner last night. Eating it again for lunch today! Awesome soup! Making this tonight!
Got your site from Goop- all of your recipes sound great! Jean Linington. Added coriander, chili flakes, lemon and almond slivers.
Turned out great. Punctuation Mark. How do you think it would be with coconut milk instead of cream, especially with curry spices? The AmerArab Wife. My original comment never made it through moderation! Where in AC is that soup? Left out the cream added 1 tsp cumin and I tsp coriander seed ground as suggested-. I adore eggplant! Anu Menon. Sun Jae.
The Hungry Librarian. Roasted Egg Plant soup looks and sounds delicious I must try it soon. Mindaugas Sritvigaila Antrasis. Jen keepitsimplefoods. This is definitely going to be repeated.
Easy Salad Recipe. Gavin McBride. I made this tonight alongside the Taco recipe that was back on page 2 of this blog!!! So delicious! This is a soup for the ages. My new ultimate comfort food. Second, we replaced the goat cheese with grated parmesan. The saltiness adds something nice. Last, we topped it with roughly chopped parsley. I appreciate your comments on cream-usage, so true!
Susan Rector. Wonderful recipe. Turned out very well! Nicholas G. Jim OBrien. Tasted just as good. I love love love your cookbook. Every recipe I have tried has been delicious! Kel Coleman. Thank you for this recipe! Jill DeForest Colvig. Regardless of the date on the calendar, to an eggplant, lover a good recipe is never wasted. Question: has anyone tried making this with non-dairy half-and-half? I save all my parmesan rinds for soups, stews and pasta sauces.
This recipe received two rinds.. I takes a little time for the Parm rinds to show through but when it does it imparts a nutty undertone that is quite welcome. This was soooo delicious!! Very impressed with the way it turned out. Followed recipe exactly but changed type of pasta. Thank you for taking the time to leave a review! Absolutely delightful. Really random question but how many cups of eggplant did your medium globe come to? Your email address will not be published. Jump to Recipe Print Recipe.
Roasted Eggplant Soup. Cuisine: Italian. Diet: Vegetarian. Prep Time: 30 minutes. Cook Time: 30 minutes. Total Time: 1 hour. Servings: 6. Calories: kcal. Spread eggplant on a rimmed baking sheet, and toss with 2 Tbsp. Bake for 25 to 27 minutes, tossing once halfway through, until soft. Meanwhile, heat remaining 2 Tbsp. Stir in the garlic, tomato paste, oregano, fennel seeds, and red pepper flakes. Cook for 4 to 5 minutes, until the tomato paste turns brick red.
Add the beans, kale, tomato puree, vegetable broth, water, black pepper, and remaining 1 tsp salt; stir well until everything is combined. Bring the mixture to a boil. Reduce heat and simmer, uncovered, for 12 to 15 minutes, or until the pasta is al dente.
Gradually sprinkle in the Parmesan cheese while stirring continuously. Once the cheese is combined, stir in the heavy cream, taste and adjust seasonings as needed, and serve. Notes To Store. Let the soup slightly cool until it's close to room temperature before transferring to an airtight storage container. Refrigerate leftovers for up to 5 days. Tried this Recipe? Tag me on Instagram! Mention dishingouthealth or tag dishingouthealth! Pin
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