TOMATO AND EGGPLANT SOUP
Steps:
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
ROASTED EGGPLANT AND GARLIC SOUP
Provided by Emeril Lagasse
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne.
ROASTED GARLIC AND EGGPLANT SOUP
This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...
Provided by M. Brown
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
- Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
- Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 11.6 g, Cholesterol 14 mg, Fat 6.5 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 119.1 mg, Sugar 3.6 g
ROASTED EGGPLANT AND SAFFRON SOUP
Provided by Jean Zerrudo
Categories Soup/Stew Food Processor Potato Bake Sauté Lunch Saffron Eggplant Bon Appétit Los Angeles California Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Pierce potato with fork. Place potato on oven rack and bake until very soft, about 1 hour. Remove from oven and cool. Line 2 baking sheets with foil and brush with olive oil. Arrange eggplant rounds on prepared sheets. Bake eggplant 15 minutes. Cover with foil. Bake until very soft and brown, about 30 minutes longer.
- Heat 1/4 cup olive oil in heavy large saucepan over medium-high heat. Add onion, garlic and oregano and sauté until onion and garlic are translucent, about 10 minutes. Cut potato into pieces. Combine potato, eggplant and onion mixture in processor. With machine running, gradually add chicken stock and blend until smooth. Transfer to saucepan. Add saffron and bring to simmer. Serve hot. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before serving.)
ROASTED EGGPLANT (AUBERGINE) SOUP
Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Time 1h10m
Yield 1 Batch
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
- Remove from oven.
- Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
- Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan.
- Stir in cream. Bring to simmer, thinning with more stock, if desired.
- Season soup with salt and pepper. Ladle into bowls.
- Sprinkle with goat cheese; serve.
Nutrition Facts : Calories 1694.2, Fat 129, SaturatedFat 61.8, Cholesterol 354.9, Sodium 1501.4, Carbohydrate 106.8, Fiber 29.5, Sugar 44.3, Protein 41.2
ROASTED EGGPLANT SOUP
Categories Soup/Stew Herb Tomato Goat Cheese Eggplant Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.
RICH AND CREAMY ROASTED EGGPLANT SOUP
This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). 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, 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, 45 minutes.
- Puree in batches in a food processor or blender, 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.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g
ROASTED EGGPLANT AND CHICKPEA SOUP
Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
- Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.
Nutrition Facts : Calories 309 g, Fat 10 g, Fiber 14 g, Protein 14 g
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