Roasted Eggplant Soup


Photo: flickr user clayirving

About

This recipe comes from the Junior League of Seattle cookbook, "Simply Classic."

Yield:

6

Added:

December 10, 2009

Creator:

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Ingredients

2 mediums eggplants
2 tablespoons vegetable oil, divided
4 mediums cloves garlic, minced
2 cups onion, chopped
8 cups chicken stock
6 ounces can tomato paste
1 cup fresh basil leaves or ΒΌ cup dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

1
Preheat broiler.
2
Cut each eggplant in half lengthwise and place on oiled baking sheets, skin side up. Rub skin with 1 tablespoon oil and place under broiler. Broil until skins are charred and blistered, 10 to 15 minutes. Allow to cool.
3
Peel eggplant and cut into chunks. Heat remaining tablespoon oil in a large skillet. Add eggplant, garlic and onion. Saute until vegetables are softened, about 15 minutes.
4
Place chicken stock in a large, heavy pot over medium heat. Add sauteed vegetables, tomato paste, basil, salt and pepper. Simmer about 15 minutes.
5
Puree soup in batches in a food processor or blender.
6
Return soup to pot and simmer gently until heated through. Serve immediately.

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