Creamy Eggplant Soup
My kids are not huge eggplant fans, but they loved this soup. So if eggplant isn’t your favorite I encourage you to give this one a try! Adapted from Abundant Harvest.
Ingredients
Units
- 1 (32-ounce) can whole tomatoes, drained
- 1 tablespoon organic whole cane sugar
- 1 medium eggplant, peeled and cut into large pieces
- 1 small onion, quartered
- 6 cloves garlic, not peeled
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 6 cups chicken broth
- 1 tablespoon dried thyme
- 1 cup heavy cream (or canned coconut milk for a dairy-free option)
- 1/2 cup Parmesan cheese, grated (omit for dairy-free)
- basil, for garnish
Instructions
- Preheat the oven to 350°F and adjust rack to middle position. Place tomatoes on an oiled baking sheet in an even layer. (This should take up about half of the baking sheet). Evenly sprinkle the tomatoes with whole cane sugar. Fill the rest of the baking sheet with the eggplant, onion, and garlic. Drizzle the olive oil over the eggplant, onion and garlic (rub the oil into the vegetables with your hands) and season generously with salt and pepper. Roast for about 45 minutes, until tender. When the vegetables are tender place them in a large stock pot (make sure and remove the skins from the garlic). Pour in the chicken broth and add the thyme. Bring to a boil and then reduce the heat to a simmer. Continue to simmer for 30 minutes until a knife can be inserted into the eggplant with little resistance. Puree the soup using a hand immersion blender or you can also blend until smooth in small batches in a blender. Stir cream into soup and season with salt and pepper if needed. Ladle into bowls and garnish with Parmesan cheese and fresh basil.
Nutrition
- Serving Size: Serves 8