Roasted Eggplant Soup

Photo: flickr user clayirving

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 ¼ cup dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

Preparation

Preheat broiler.

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.

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.

Place chicken stock in a large, heavy pot over medium heat. Add sauteed vegetables, tomato paste, basil, salt and pepper. Simmer about 15 minutes.

Puree soup in batches in a food processor or blender.

Return soup to pot and simmer gently until heated through. Serve immediately.