ROASTED GARLIC AND EGGPLANT SOUP
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
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
ROASTED EGGPLANT AND GARLIC SOUP
Provided by Emeril Lagasse
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
TOMATO AND EGGPLANT SOUP
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 EGGPLANT AND TOMATO SOUP
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
- Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.
ROASTED EGGPLANT (AUBERGINE) SOUP
Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Time 1h10m
Yield 1 Batch
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
- Remove from oven.
- Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
- Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan.
- Stir in cream. Bring to simmer, thinning with more stock, if desired.
- Season soup with salt and pepper. Ladle into bowls.
- Sprinkle with goat cheese; serve.
Nutrition Facts : Calories 1694.2, Fat 129, SaturatedFat 61.8, Cholesterol 354.9, Sodium 1501.4, Carbohydrate 106.8, Fiber 29.5, Sugar 44.3, Protein 41.2
ROASTED EGGPLANT SOUP
Categories Soup/Stew Herb Tomato Goat Cheese Eggplant Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.
LENTIL AND ROASTED EGGPLANT SOUP
Lentils soak up a lot of water, so add more water if required. The term to 'sweat' meaning to cook gently, is an important way to develop flavours in vegetables and add a depth of flavour to the finished dish.
Provided by Rhiannon and Matt
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Prick the skin of the eggplants, and roast in an oven at 180°C until soft.
- Remove the flesh from the eggplants and roughly chop.
- In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
- Add the spice mix, tomato, eggplant, and half of the coriander and basil.
- Sweat for a few minutes to release the flavours.
- Add the lentils and potatoes cover with water.
- Bring to a simmer, and remove any scum, which rises to the surface.
- Simmer until lentils and potatoes are tender (approx 20 - 30 minutes).
- Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
- To serve, garnish with some fresh coriander and lemon juice.
- Spice mix:
- Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
- Grind mixture in a mortar and pestle or a spice grinder.
Nutrition Facts : Calories 283.3, Fat 4.8, SaturatedFat 0.7, Sodium 23.4, Carbohydrate 53, Fiber 21.4, Sugar 12.4, Protein 13.2
ROASTED EGGPLANT CHICKPEA SOUP
Eggplant is a go-to ingredient for me. It is such a versatile food and can be used in almost any course. It bursts with flavors, regardless of whether it is roasted, baked, or sauteed. The eggplant used in this recipe is no exception. Roasting the eggplant with chickpeas, onions and a blend of cumin, nutmeg and sea salt resulted in a fabulous, aromatic set of flavors and smells...I think I hit it big with this soup. The flavors flow together so perfectly and in such cohesion that I was momentarily dazed, unsure of whether this soup was too much. I ate a second bite and the smells flooded my nose, first the eggplant, than the chickpeas. A bit of lemon too. The tahini added to the roasted flavor of the vegetables perfectly, accentuating the already present Lebanese feel. I quickly decided I couldn't get enough. Served piping hot, with freshly grated aged cheddar and a large slice of homemade french bread, I hope this soup hits it big with you too.
Provided by simplefoodhealthyli
Categories Southwest Asia (middle East)
Time 1h10m
Yield 4 individual bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a baking sheet with nonstick cooking spray.
- Place eggplant, garlic cloves, chickpeas, tomatoes and onion into a large bowl. Coat with olive oil, cumin, nutmeg and salt. Mix thoroughly so that the vegetables are covered.
- Spread the coated vegetables onto the baking sheet and place in oven. Roast for thirty minutes, mixing every 10 minutes to prevent sticking and burning.
- Remove vegetables and place in pot, preferably a heavy, cast iron pot.
- Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occassionaly.
- If using an immersion hand blender, add 1/4 cup of milk and blend. Add milk 1 tbsp at a time, until the soup reaches the desired consistency. If using a regular blender, place the vegetables in the blender, doing it in batches if necessary. Add 1/4 cup of milk, slowly adding milk 1 tbsp at a time until desired consistency is reached. Remember to cover the hole on the blender with a towel and not the cap in order to let steam escape and prevent the soup from exploding.
- Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.
ROASTED TOMATO AND EGGPLANT SOUP
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.
- On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
- Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.
Nutrition Facts : Calories 230 g, Fat 10 g, Fiber 8 g, Protein 5 g
RICH AND CREAMY ROASTED EGGPLANT SOUP
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
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
ROASTED EGGPLANT AND BELL PEPPER SOUP
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "This soup can be served hot, tepid, or chilled-- its flavors perhaps optimal at room temperature. It won't win any beauty contests--eggplant makes everything a bit dull looking--but leaving some texture in the soup helps, along with the swirl of yogurt and a perfect sprig or two of cilantro. In any case, the flavors will win kudos, and that's what counts."
Provided by Engrossed
Categories Onions
Time 1h45m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F.
- Toss eggplant, peppers, onion, tomatoes, garlic, herbs, oil and salt together.
- Place in a large baking dish. Roast until browned and fragrant, about 1 hour, turning 2-3 times while they're roasting.
- Transfer roasted vegetables to a soup pot.
- Add 1 cup water to the dish they baked in, scrape up the caramelized juices, and add to pot along with cumin and ginger.
- Pour in another 6 cups water, the cilantro, and 1/2 tsp salt.
- Bring to a boil, then lower heat and simmer, covered, until the vegetables are fully tender, 20 minutes or so.
- Let cool slightly, then puree, leaving a little texture. I would use an immersion blender here.
- Stir in the lime juice and pour into serving bowl.
- Swirl in the yogurt.
- Serve garnished with sprigs of cilantro.
Nutrition Facts : Calories 126.3, Fat 8.2, SaturatedFat 1.6, Cholesterol 4, Sodium 173.2, Carbohydrate 12.1, Fiber 3.7, Sugar 6.6, Protein 2.9
ROASTED EGGPLANT (AUBERGINE) AND POTATO SOUP
This is a nice soothing but robust pureed soup. Its' a perfect "warm me up" dish. I have never measured all the ingredients exactly, but this is how I make it.
Provided by Happy Harry 2
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place oven rack about 10 inches from broiler.
- Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
- Let cool, remove skin and coarsely chop.
- In medium large stockpot, melt butter over medium heat.
- Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
- Stir in paprika,pepper,cumin,salt and eggplant.
- Turn heat to high, and stirring constantly, cook about 2 minutes.
- Pour in stock and potatoes.
- Bring to a boil, and reduce to a simmer.
- Cook until potatoes are fork-tender.
- Puree in food processor in batches.
- Re-warm as needed. Serve with some yogurt swirled on top.
- * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.
More about "roasted garlic and eggplant soup food"
ROASTED EGGPLANT AND GARLIC SOUP ~ VEGAN RECIPE ~ THIS ...
From thiswifecooks.com
Ratings 2Category Main Course, SoupCuisine American, ItalianTotal Time 2 hrs
- Cut the garlic heads in half crosswise and arrange them, cut side up and in an even layer, onto 1/2 of a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil then season with salt and pepper. Fold the foil over the garlic, crimping the ends to seal them together, forming a pouch. Bake for 45 minutes, or until the garlic is tender.
- Cut each eggplant in half lengthwise then spread the garlic mixture over the flesh of each half. Arrange the eggplant, cut side up, on a baking sheet. Bake for 30 minutes, or until tender. Remove from the oven and set aside to cool. When the eggplant is cool, use a spoon to remove the flesh and discard the skin.
- In a small mixing bowl, toss the cubed bread with 2 tablespoons olive oil and season with salt and pepper. Arrange the bread in an even layer on a baking sheet. Bake for 2 minutes, or until very lightly toasted. Remove from the oven and set aside.
ROASTED EGGPLANT SOUP RECIPE - THE ENDLESS MEAL®
From theendlessmeal.com
ROASTED GARLIC AND EGGPLANT SOUP | RECIPESTY
From recipesty.com
TURKISH-STYLE ROASTED EGGPLANT SOUP - FOOD AND JOURNEYS
From foodandjourneys.net
ROASTED EGGPLANT AND BLACK LENTIL SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY OLIVES $6 BROCCOLI RABE $10 ANTIPASTI FRIED MOZZ ...
From fortinapizza.com
ROASTED EGGPLANT AND TOMATO SOUP - FOOD RECIPES
From recipes.studio
ROASTED EGGPLANT AND CHICKPEA SOUP RECIPES
From tfrecipes.com
RUSTIC ROASTED EGGPLANT SOUP - VEGELICIOUS KITCHEN
From vegeliciouskitchen.com
ROASTED EGGPLANT STEW (MEMORIES OF HOME) | FOODTALK
From foodtalkdaily.com
ROASTED EGGPLANT AND GARLIC SOUP RECIPE | MYRECIPES
From myrecipes.com
TUESDAY RECIPE : ROASTED GARLIC AND EGGPLANT SOUP
From whatshelikes.in
ROASTED EGGPLANT & TOMATO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED EGGPLANT SOUP | AN EMERIL'S CLASSIC THAT WE LOVE
From menuofmusings.com
ROASTED RED PEPPER AND EGGPLANT SOUP [EASY PREP ...
From vitabellamagazine.com
ROASTED EGGPLANT SOUP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED EGGPLANT SOUP - DISHING OUT HEALTH
From dishingouthealth.com
ROASTED EGGPLANT & GARLIC SOUP | SARAHBAKES
From goodfoodandwords.com
ROASTED EGGPLANT SOUP - CANADIAN LIVING
From canadianliving.com
ROASTED GARLIC AND EGGPLANT SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
RICH VEGAN TOMATO SOUP RECIPE - FOOD HOUSE
From foodhouse.cc
ROASTED EGGPLANT SOUP RECIPE - BROOKLYN FARM GIRL | RECIPE ...
From pinterest.ca
ROASTED EGGPLANT AND GARLIC SOUP
From ethicalgourmet.blogspot.com
ROASTED EGGPLANT AND TOMATO SOUP - GLUTEN FREE RECIPES
From fooddiez.com
ROASTED EGGPLANT AND GARLIC SOUP RECIPES
From tfrecipes.com
RACHAEL'S TOMATO AND ROASTED EGGPLANT SOUP | RECIPE ...
From rachaelrayshow.com
ROASTED GARLIC AND EGGPLANT SOUP
From lowcholestrolfood.blogspot.com
ROASTED GARLIC SOUP - COLD WEATHER COMFORT
From coldweathercomfort.com
ROASTED EGGPLANT AND GARLIC SOUP - BIGOVEN
From bigoven.com
ROASTED EGGPLANT AND TOMATO SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
EMERIL'S ROASTED GARLIC SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED GARLIC, CARAMELIZED ONION, BUTTERNUT SQUASH ...
From csmonitor.com
ROASTED GARLIC AND EGGPLANT JAM RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love