My sister-in-law served this Creamy Roasted Eggplant Soup for a Hanukkah family party, and everyone, including the children, loved it. Shavuot is around the corner, I thought this dairy soup would make a nice start to the festive holiday meal. This roasted Eggplant Soup was easy to prepare, and, once again, everyone thought it was delicious.
Prep Time: 5 minutes
Cook Time: 25 minutes
roast eggplants: 45 minutes
Total Time: 1 hour, 15 minutes
Yield: 8 servings
Ingredients:
- 3 medium eggplants
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 medium onions, peeled and chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, chopped
- 8 fresh mint leaves
- 5-6 cups vegetable stock or pareve chicken stock
- thyme, salt, freshly ground pepper to taste
- 1 cup heavy cream
Preparation:
1. Preheat oven to 400°F (200°C). Place whole eggplants on cookie sheet lined with parchment paper. Roast the eggplants for 45 minutes, turning them over after 20 minutes. Remove from the oven and let cool. Scoop the insides of the eggplant into a colander to drain. Discard eggplant skins.
2. In a soup pot, heat the olive oil and butter. Add the onion, celery and carrots, and saute until the onion is transparent.
3. Add the garlic. Saute for another 2-3 minutes.
4. Remove from heat. Add the eggplant, mint leaves and soup stock.
5. Use an immersion blender to puree the soup until smooth.
6. Return to heat. Stir in the cream. Season with thyme, salt and pepper according to taste. Cook until just heated through.
Note: 1. The cream can be omitted.
2. If the soup is too thick for your taste, it can be thinned with water to desired consistency.
2. In a soup pot, heat the olive oil and butter. Add the onion, celery and carrots, and saute until the onion is transparent.
3. Add the garlic. Saute for another 2-3 minutes.
4. Remove from heat. Add the eggplant, mint leaves and soup stock.
5. Use an immersion blender to puree the soup until smooth.
6. Return to heat. Stir in the cream. Season with thyme, salt and pepper according to taste. Cook until just heated through.
Note: 1. The cream can be omitted.
2. If the soup is too thick for your taste, it can be thinned with water to desired consistency.