ROASTED EGGPLANT SOUP
3 medium tomatoes, halved
1 large eggplant (about 1½ lbs), halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 Tbs vegetable oil
1 Tbs chopped fresh thyme (or 1 teaspoon dried)
4 cups chicken (or vegetable) broth
¾ cup crumbled goat or feta cheese (about 3½ ounces)
1. Preheat oven to 400° F.
2. Place tomatoes, eggplant onion and garlic on a large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Slide peel off of tomato slices; discard skin. Add onion, garlic and thyme to same saucepan. Add 4 cups of chicken broth and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
3. Working in batches, pureé soup in blender until smooth. Return soup to saucepan. Bring to simmer, thinning with more broth, if desired.
4. Season soup with salt and pepper. Ladle into bowls. Sprinkle with cheese; serve.
Calories from Fat 160
Total Fat 18g
Saturated Fat 7g
Dietary Fiber 5.5g
Net Carbs 9.5g
WW POINTS: 7.5
*Add 1 cup of cream for a more decadent-style soup.
Recipe Source : Adapted from Bon Appetit
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