Roasted Eggplant Soup (version VII)

(1 vote)

1-1/2 pounds shiny eggplants, washed and halved
1 large red onion
1 large red bell pepper
2 medium-size ripe tomatoes
6 tablespoons olive oil
2 garlic cloves, peeled and chopped
1/2 teaspoon dried thyme or 4 or 5 branches of fresh thyme
1 bay leaf
1 teaspoon dried basil
1 teaspoon salt
2 tablespoons fresh basil, chopped (optional)
7 cups water (or stock)
2 tablespoons lemon juice

Preheat oven to 400ºF. Brush eggplants, onion, pepper, and tomatoes with 4 tablespoons of the olive oil, pricking eggplants so oil sinks in. Bake eggplants for 20 minutes, then add onion, pepper, and tomatoes. Cook until eggplant is soft and beginning to collapse, and the skins of all the vegetables are loose, wrinkled, and blackened. Remove from oven and cool briefly. Remove all skins, seed the pepper, and roughly chop all vegetables. Slowly warm the remaining olive oil with the garlic and dried herbs. After several minutes add the baked vegetables, salt, and chopped fresh basil. Pour in the water or stock and bring to a boil. Cover and simmer for 25 minutes. Cool the soup briefly, then purée in a blender at low speed, preserving some texture. Return soup to the pot and season to taste with salt and lemon juice. Thin with additional water or stock, if needed.

Yield: 6 servings


Pretty good, although time-consuming to make. Looks like it'll freeze well.
santasaur, Newnan, GA

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