Roasted Eggplant Soup

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Adapted from The Smitten Kitch

Serves 8

6 medium tomatoes, halved

2 large eggplant (about 3 pounds), halved lengthwise
2 onions, halved

10 large garlic cloves, peeled

4 tablespoons olive oil

2 tablespoon chopped fresh thyme or 2 teaspoons dried

8 cups chicken stock or vegetable broth

¼-1/2 cup pareve cream or soy milk (you can add more to taste, or skip this entirely)

1 teaspoon cumin
1 teaspoon coriander
½ teaspoon crushed red pepper (or less if you do not like any spice)
Garnish: tofutti sour cream and scallions

Preheat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet. Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots. Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme, the cumin, coriander, crushed red pepper, and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes to 1 hour. Cool slightly.

Working in batches, purée soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the pareve cream and bring the soup back to a simmer. Season with salt and pepper. Garnish with some pareve tofutti sour cream.

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