Roasted Eggplant Soup
The following recipe incorporates the following colors: Blue-Purple.
- Ingredients
-
Amount Ingredient 3 Florida tomatoes, halved 1 Florida eggplant, halved lengthwise 1 small Florida onion, halved 6 cloves Florida garlic, peeled 2 tablespoons vegetable oil 1 tablespoon fresh Florida thyme, chopped 4 cups chicken broth 1 cup heavy cream 3 1/2 ounces crumbled goat cheese salt and pepper to taste - Preparation
- Preheat oven to 400 degrees F. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil. Roast in preheated oven until very tender and brown in spots, about 45 minutes. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, about 45 minutes. Purée in batches using a food processor or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
- Yield
- 5 servings
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