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Roasted Eggplant Soup

Created by Chuck,

Description

Delicious creamy eggplant soup, great for serving to company. I got this recipe from the chef at UCLA's Conference Center in Lake Arrowhead, CA.
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Ingredients

At a glance
Cuisine
Course/Meal
Main Ingredient
Cooking Method
Difficulty
Considerations
Serves
8
Olive oil
4 Roma tomatoes, halved
1 1/3 pounds eggplant, peeled and sliced
1/3 quart onion, peeled and wedged
1/8 pound garlic cloves, peeled
1 quart vegetable broth
2/3 tablespoon fresh thyme
1/4 pound parmesan cheese, shredded

Methods/steps

Preheat oven to 350 degrees.

Lightly oil and season vegetables with olive oil, salt and pepper. Roast each separately at 350 degrees until they are golden brown, approx 30 minutes.

Combine the roasted vegetables with the vegetable broth, thyme and parmesan. Simmer on the stove top for approx 30 minutes.

Puree and serve.

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