Roasted Eggplant Soup

(2 votes)

2 medium eggplants
2 tablespoons vegetable oil, divided
4 medium cloves garlic, minced
2 cups onion, chopped
8 cups stock
1 6-ounce can tomato paste
1/2 cup fresh basil leaves or
1/4 cup dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

1. Preheat broiler. Cut each eggplant in half lengthwise and place on oiled baking sheet, skin side up. Rub skin with 1 tablespoon oil and place under broiler. Broil until skins are charred and blistered, 10 to 15 minutes. Allow to cool. Peel eggplant and cut into chunks.

2. Heat remaining tablespoon oil in a large skillet. Add garlic and onion and sauté until softened, about 10 minutes. Add eggplant and cook another 5 minutes. Place chicken stock in a large, heavy pot over medium heat. Add sautéed vegetables, tomato paste, basil, salt and pepper. Bring to a boil and simmer about 15 minutes. Puree soup in batches in a food processor or blender. Return soup to pot and simmer gently until heated through.

Serves 6


Really easy to make and tastes great....
Diana, Tucson

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