Best Helens Eggplant Soup Recipes

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ROASTED EGGPLANT AND GARLIC SOUP



Roasted Eggplant and Garlic Soup image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup roasted garlic
1/2 cup chopped assorted mild herbs, such as basil, oregano, parsley, etc.
Drizzle of olive oil
Salt and pepper
2 large eggplant
1 tablespoon olive oil
1 cup minced onions
1 tablespoon minced garlic
1 1/2 quarts of vegetable or chicken stock
1 cup heavy cream
Cayenne pepper to taste

Steps:

  • Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne.

TOMATO AND EGGPLANT SOUP



Tomato and Eggplant Soup image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

Good olive oil
4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound)
2 cups chopped yellow onion (2 onions)
2 cups chopped fennel bulb
2 tablespoons minced garlic (6 cloves)
3 cups good chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 teaspoons whole dried fennel seeds
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
Freshly grated Italian Parmesan cheese, for serving

Steps:

  • Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
  • Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

ROASTED GARLIC AND EGGPLANT SOUP



Roasted Garlic and Eggplant Soup image

This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...

Provided by M. Brown

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 10

1 bulb garlic
¼ teaspoon olive oil
1 (1 1/2 pound) eggplant
1 tablespoon olive oil
¼ cup finely chopped onion
6 cups chicken broth
¾ cup tomato puree
1 dash cayenne pepper
1 ¼ cups half-and-half
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 11.6 g, Cholesterol 14 mg, Fat 6.5 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 119.1 mg, Sugar 3.6 g

RICH AND CREAMY ROASTED EGGPLANT SOUP



Rich and Creamy Roasted Eggplant Soup image

This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 10

3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup heavy cream
3 ½ ounces crumbled goat cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
  • Roast in preheated oven until very tender and brown in spots, 45 minutes.
  • Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
  • Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g

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