Roasted Eggplant And Saffron 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.

ROASTED EGGPLANT AND TOMATO SOUP



Roasted Eggplant and Tomato Soup image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons EVOO, plus more for liberal drizzling
1 medium to large firm eggplant, halved, scored with paring knife
Salt and freshly ground black pepper
1 bulb garlic, ends cut to expose the cloves
2 tablespoons fresh thyme, chopped
1 teaspoon crushed red pepper flakes
1 onion, chopped
2 tablespoons tomato paste
4 cups chicken stock
1 cup dry white or red wine
One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)
A few leaves fresh basil, torn, plus a few for garnish
Crumbled or grated ricotta salata, garnish

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



Roasted Eggplant (Aubergine) Soup image

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

3 medium tomatoes, halved
1 (1 1/2 lb) eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
1 cup whipping cream
3/4 cup goat cheese, crumbled

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 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

ROASTED EGGPLANT SOUP



Roasted Eggplant Soup image

Categories     Soup/Stew     Herb     Tomato     Goat Cheese     Eggplant     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 medium tomatoes, halved
1 large eggplant (about 1 1/2 pounds), halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups (or more) chicken stock or canned low-salt chicken broth
1 cup whipping cream
3/4 cup crumbled goat cheese (about 3 1/2 ounces)

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.

ROASTED EGGPLANT AND BELL PEPPER SOUP



Roasted Eggplant and Bell Pepper Soup image

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

1 lb eggplant, cut into large chunks (preferably small lighter-skinned varieties)
2 red bell peppers, cut into large chunks
1 large onion, cut into large chunks
4 tomatoes, cut into large chunks (about 1 pound)
5 fresh garlic cloves, peeled
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
2 oregano sprigs or 1/2 teaspoon dried oregano
1/4 cup olive oil
sea salt, to taste
1 cup water
1 teaspoon ground cumin
6 slices gingerroot, freshly peeled and thinly sliced
6 cups water
3 tablespoons cilantro, minced
1/2 teaspoon salt
1 large lime, juice of
1 cup yogurt (such as Pavels, a thin whole-milk yogurt)
fresh cilantro stem, to garnish

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 AND CHICKPEA SOUP



Roasted Eggplant and Chickpea Soup image

Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1-inch pieces
1 small yellow onion, diced medium
2 garlic cloves, unpeeled
6 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry
4 cups low-sodium chicken broth or water
Fresh oregano (optional)
Plain yogurt (optional)

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
  • Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.

Nutrition Facts : Calories 309 g, Fat 10 g, Fiber 14 g, Protein 14 g

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