This week, my husband bought a new car, The Goose came thisclose to scoring a goal during his soccer game, and I burned a pile of plastic dishes on my electric stove, paid $12.51 for eight boxes of cereal and a gallon of milk, and made the most delicious pot of roasted eggplant soup.
A few days ago, The Goose and I went out to the garden and picked all the eggplant that were left. There was a lot. Since my husband is the only one in our house who like eggplant, I had to come up with some recipes. Fast.
I scoured the internet, and found a few recipes that looked like they might be winners. I put them together, and came up with this recipe for roasted eggplant soup. The result was magnificent.
Roasted Eggplant Soup
1-2 pounds eggplant
3 medium tomatoes
1 small onion
3 garlic cloves
2 tablespoons canola oil
4 cups chicken or vegetable stock
A few sprigs fresh thyme (or 1 teaspoon dried thyme)
Feta Cheese (for garnish)
Preheat oven to 400°F. Halve the tomatoes, eggplant and onion, peel the garlic cloves, and place them all, cut side down, on a large baking sheet that has been sprayed with cooking spray. Brush the veggies with oil, season with salt and pepper, and roast them for about 45 minutes.
Once the veggies are roasted, let them rest until they are cool enough to handle. Remove the skin from the tomatoes and eggplant and place them in a medium sized sauce pan along with the other vegetables, the thyme and the stock. Allow the soup to simmer for 45 minutes.
Once the soup has finished simmering, allow it to cool for a few minutes. Remove any thyme stems from the pot, and use an immersion blender (I use this one from Cuisinart), to puree the soup until smooth. (If you don’t have an immersion blender, you can use a traditional blender or a food processor to puree the soup).
Serve the roasted eggplant soup with a slice of crusty bread and a sprinkle of feta on top.
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