I never used to be into soups that didn't have chunks of meat and/or vegetables in them. But in the past year, after creating Creamy Spinach Artichoke Soup and trying out Crema de Calabacin I am definitely open to these new, creamy possibilities. Mmmm... possibilities.
I saw this recipe for Roasted Garlic and Eggplant Soup shared on FastPaleo by Jennifer of PaleoDieting. I was intrigued and gave it a whirl. It did not disappoint! The blend of flavors is PERFECT even for so few ingredients. Roasting the vegetables prior to simmering on the stove kicks the taste up a notch. It's worth the extra time in the oven, folks.
- 3 tomatoes, halved
- 1 eggplant, halved lengthwise
- 1 onion, peeled with root removed, halved
- 1 head of garlic still in the skin, with pointed end cut off
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme leaves
- 4 cups chicken stock
- 1 cup cauliflower puree*
- salt and pepper to taste
1. Preheat oven to 400 degrees. Place tomatoes, eggplant, onion and garlic (and cauliflower if you decide to roast it) on a baking sheet and brush with olive oil.
2. Roast in preheated oven until tender, about 45 minutes.
3. Scoop out eggplant pulp and throw out skin. Push roasted garlic out of skins. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken stock. Bring to a boil over medium heat, then reduce heat and simmer until onion is tender, about 45 minutes.
4. Puree with a stick blender or in food processor or blender (and add the cauliflower if you don't already have puree).
5. Return the mixture to low heat and stir in cauliflower puree. Bring to a simmer, thinning with more stock, if necessary. Season with salt and pepper. Serve hot!
|Ready for roasting! (I know I used 4 tomatoes instead of 3. |
I just roll like that sometimes.)
|Roasted to perfection|
|Squeezing the roasted garlic out of the skins|
|The eggplant meat practically fell out of the skin|
|Blended and ready for eating!|