Roasted Eggplant Soup with Goat Cheese

Date Added: Sep 22, 2010 Continental Vegetable
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Prep Time

8 mins

Cook Time

35 mins

Ready In

43 mins



*to adjust serving size click on "serving box".


Eggplant is the main ingredient in this soup, roasted in the oven with tomatoes, onion and garlic and then pureed with a little bit of heavy cream.


  • 1  Each Eggplant, cut in half lengthwise
  • 1
  • 1  Each Onion, cut in half lengthwise
  • 2
  • 10  Each Garlic Cloves, outer layer removed
  • 3
  • 4  Each Plum Tomatoes, cut in half lengthwise
  • 4
  • 1  Table Spoon(s) Blended Oil (Canola Oil & Olive Oil)
  • 5
  • ½  Tea Spoon(s) Salt
  • 6
  • ¼  Tea Spoon(s) Pepper
  • 7
  • 5  Cup(s) Chicken Stock
  • 8
  • 3  Table Spoon(s) Heavy Cream
  • 9
  • 4  Ounce(s) Weight Goat Cheese
  • 10
  • 1  Tea Spoon(s) Fresh Thyme
  • 11


    1. Preheat oven to 400 degrees
    2. Place eggplant, garlic, tomatoes, and onion on a roasting sheet, skin side down
    3. Drizzle with blended oil then season with salt and pepper
    4. Place roasting sheet in oven and set a timer for 12 minutes
    5. After 12 minutes, rotate the garlic and flip the tomatoes to skin side up and cook for another 3 minutes
    6. After 3 minutes, remove the garlic and tomatoes and place into a pot to cool
    7. Place roasting sheet back in oven for another 15 minutes
    8. After 15 minutes, the eggplant and onion should be done
    9. Remove the outer layer of the onion and place the eggplant and onion in the pot to cool
    10. Once vegetables are cooled down, scoop the pulp out of the eggplant and remove the skin from the tomatoes, place back into pot
    11. Place the pot on stove and add chicken stock
    12. Bring to a boil and let boil for 5 minutes then simmer and add thyme
    13. Puree with an immersion blender or carefully with a food processor
    14. Once pureed, slowly add in heavy cream
    15. Taste and season if necessary
    16. Ladle into bowl and crumble goat cheese on top for garnish
    17. Serve and enjoy!

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