🍲 Roasted Eggplant (Aubergine) Soup Recipe 🍆
Cook Time: 50 minutes
Prep Time: 20 minutes
Total Time: 1 hour and 10 minutes
Description: Explore the culinary delights with this soul-warming Roasted Eggplant (Aubergine) Soup recipe, a creation from lovewithrecipes.com that promises to elevate your vegetable-centric dining experience.
Recipe Category: Vegetable
Keywords: Roast, Oven, < 4 Hours
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
Review Count: 79
Nutritional Information (per serving):
- Calories: 1694.2
- Fat Content: 129g
- Saturated Fat Content: 61.8g
- Cholesterol Content: 354.9mg
- Sodium Content: 1501.4mg
- Carbohydrate Content: 106.8g
- Fiber Content: 29.5g
- Sugar Content: 44.3g
- Protein Content: 41.2g
Ingredients:
- 3 tomatoes
- 1 eggplant
- 1 onion
- 6 garlic cloves
- 2 sprigs of fresh thyme
- 1 teaspoon dried thyme
- 4 cups low sodium chicken broth
- 1 cup cream
- 3/4 cup goat cheese (for garnish)
Instructions:
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Preheat your oven: Set it to a toasty 400°F, creating the perfect ambiance for your vegetable symphony.
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Prepare the Vegetables: Lay out a grand stage by placing tomatoes, eggplant, onion, and garlic on a spacious baking sheet. Let the vegetables dance with a brush of oil, ensuring they roast until tender and don a beautiful golden-brown attire, approximately 45 minutes of oven magic.
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The Grand Entrance: As the oven applauds, gracefully remove the roasted vegetables from the stage. Separate the eggplant from its skin, letting the silky texture shine in a heavy, large saucepan. Add the remaining roasted veggies and sprinkle in the thyme for a flavorful ensemble.
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Bring it to Boil: Pour in the 4 cups of chicken stock and let the symphony come to a boil. Once the crescendo is reached, reduce the heat to a simmer and let it serenade for approximately 45 minutes until the onion becomes tender, enveloping your kitchen with enticing aromas.
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Cooling Interlude: Let the melody cool slightly, allowing the flavors to harmonize and set the stage for the next act.
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Puree Elegance: In a ballet of blending, work in batches to puree the soup in a blender until it reaches a smooth, velvety texture. Return this masterpiece to the saucepan.
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Creamy Crescendo: Stir in the cream, creating a luxurious crescendo. If the symphony desires a lighter note, you can thin it with more stock.
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Seasonal Sonata: Season the soup with a sprinkle of salt and pepper, adding the perfect notes to your culinary composition. Ladle this symphony into bowls, each one waiting to be a part of the grand performance.
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Goat Cheese Finale: As the final act approaches, sprinkle each bowl with goat cheese, creating a harmonious finale that will leave your taste buds applauding for an encore.
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Serve with Joy: Present your creation to eager diners, inviting them to savor the culmination of flavors in this Roasted Eggplant (Aubergine) Soup.🌟
Bon Appétit! 🍽️
