Roasted Eggplant Soup

ROASTED EGGPLANT SOUP
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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.

Servings: 4

Nutritional Information
Per Serving

Calories 273
Calories from Fat 160
Total Fat 18g
Saturated Fat 7g
Cholesterol 19.5mg
Sodium 928g
Potassium 746mg
Carbohydrates 15g
Dietary Fiber 5.5g
Sugar 6g
Net Carbs 9.5g
Protein 15g

WW POINTS: 7.5

Cooking Tips
*Add 1 cup of cream for a more decadent-style soup.

Recipe Source : Adapted from Bon Appetit

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