This soup is one of my fall mainstays, especially when the veggies in it come into season. That massive eggplant only cost me a buck twenty five at the farmer’s market, and the tomatoes were two bucks, tops. Good veggies + roasting = amazing results, especially in a soup. I did the spicier riff that Deb recommends at the end of the recipe, and substituted the feta for the goat cheese, and the results are absolutely amazing.
Roasted Eggplant Soup
Lasts 5+ lunches
- 3 medium tomatoes, halved
- 1 large eggplant, halved
- 10 large garlic cloves, peeled
- enough olive oil to drizzle on all of the above
- 4 c vegetable stock (get a 32 oz box of stock, there will be enough)
- 1 t dried thyme
- one large dash coriander, cumin
- some red pepper flakes
- accidentally a bit of spanish paprika
- 1 onion, halved
- .25 c heavy whipping cream
- .75 c (3.5 oz) feta crumbles
Preheat your oven to 400 (375 if it runs hot), and place your eggplant, tomatoes, and garlic on a lined baking sheet, and drizzle olive oil over all, until they’re reasonably covered (see pic one for what I did). Place in the oven for 20 mins, and then remove your garlic cloves (they’ll burn otherwise) and put the tomatoes and eggplant in for another 25 minutes. Your tomatoes and eggplant should look like picture 2 by the end of the 45 minutes. Scoop the eggplant flesh out of the skin, and put in a saucepan with your tomatoes and garlic, and add the vegetable stock, spices, and onion. Bring to a boil, and then reduce to a simmer and simmer for another 45 minutes, until your onion halves are very tender.
Blend the soup in batches (because trust me, you don’t want hot stock and veggie bits all over your kitchen, that’s happened to me trying to do that) until it’s smooth, and then add it back to the pot. Add your cream and bring it back to a low simmer before stirring in your feta.
Please note that the spices in this were pure guesswork, and feel free to use your own variations – the original recipe does not include the cumin, coriander, red pepper flakes, or the paprika, and doesn’t use the cream and substitutes goat cheese crumbles for feta. I just like the resulting soup and texture way better this way. 😛