Roasted Eggplant Soup

By March 26, 2012


  • 3 tomatoes halved
  • 1 tbsp chopped thyme
  • 1 eggplant, halved
  • 4 cups chicken broth
  • 1 small onion, halved
  • 1 cup heavy cream
  • 6 cloves garlic
  • 3 ½ ounces crumbled cheese of choice
  • 2 tbsp olive oil
  • Salt and pepper

Instructions: Preheat Oven to 400º. Place tomatoes, eggplant, onion, and garlic on baking sheet and brush with oil. Roast until tender and slightly golden brown. About 45 minutes. Scoop out eggplant and discard skin. Place eggplant, tomatoes, onion and garlic in a large pan with thyme and chicken broth. Bring to a boil and then reduce heat and simmer until onion is very tender, 35 to 40 min. Puree in a food processor or blender. Return to low heat and stir in cream. Bring to a simmer. Season with salt and pepper. Place in bowls and garnish with cheese.

Abundant Harvest Organics Products found in this recipe: Eggplant