Roasted Eggplant Garlic Soup
Roasting draws out the flavor of vegetables. Garlic lovers will dive into this creamy soup.
Roasted Eggplant Garlic SoupServes 6
- 2 medium-sized eggplants, cut in half lengthwise
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 bulb garlic
- 1 yellow onion, halved and quartered
- 1 red pepper, stemmed and quartered
- 1 quart vegetable broth
- 1 teaspoon dried oregano
- 1 cup milk
- Dash cayenne pepper to taste
- Teaspoon sunflower seeds, optional garnish
- Teaspoon parsley sprigs, optional garnish
Prep time: 20 minutes
Total time: 1 hour 20 minutes
Preheat oven to 400 degrees Fahrenheit.
Crosshatch eggplant with fork. Drizzle with oil and sprinkle with salt and pepper. Remove excess parchment from garlic bulb and remove top, exposing garlic cloves. Place ingredients in medium-sized baking dish. Cook until eggplant flesh collapses, about 40 minutes. Remove from heat. Allow ingredients to cool.
After 15 minutes add onion and red pepper to baking dish.
Meanwhile, in large cooking pot bring broth to low boil, about 10 minutes. Reduce heat and simmer. Add oregano.
Scoop out cooked eggplant flesh. Discard skin. Tease garlic cloves out of their jackets by applying gentle pressure with fingers or fork. Add onion, garlic, red pepper and eggplant with 1 cup of broth to blender. Set blender to puree for 30 seconds.
Return blended ingredients to cooking pot. Add milk. Bring to low boil. Reduce heat and simmer until ready to serve.