For a richer flavor, use homemade chicken broth. A pinch of smoked paprika can enhance the smoky notes of the eggplant. If you prefer a vegan option, substitute vegetable broth for chicken broth and use a plant-based cream alternative instead of half-and-half.
Roasted Garlic and Eggplant Soup
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PREP TIME20 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 40 mins
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SERVING8 People
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VIEWS136
Experience the velvety embrace of Roasted Garlic and Eggplant Soup, a culinary journey that transforms simple ingredients into an unforgettable symphony of flavors. The mellow sweetness of roasted garlic intertwines with the smoky depth of eggplant, creating a comforting and elegant soup that will warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol14 mg
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Fiber4 g
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Protein3 g
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Saturated Fat3 g
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Sodium119 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. (5 minutes)
02 Step
Recipe View 10 mins Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet. (10 minutes)
03 Step
Recipe View 1 hrs Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside. (60 minutes)
04 Step
Recipe View 50 mins Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes. (50 minutes)
05 Step
Recipe View 20 mins Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot, being careful not to boil. (20 minutes)
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Adelia Kautzer
Mar 7, 2025I was surprised how easy this soup was to make. It's a perfect comfort food for a chilly evening.
Dudley Ward
Feb 2, 2025I've made this soup several times, and it's always a hit. I like to add a dollop of plain yogurt on top for a tangy twist.
Antonina Crist
May 14, 2024This soup is amazing! The roasted garlic adds so much depth of flavor. I added a swirl of cream and some croutons for extra richness.