Creamy Roasted Eggplant & Tomato Soup

The color of this soup turned out a little funny since I used yellow tomatoes … I think with red tomatoes it would be a much prettier orangey color. But the flavor is very delicate and earthy all in one. I loved how the cream made swirls in the soup when I added it–that didn’t quite come through in the pictures either. So just trust me that it was lovely, okay?

Creamy Roasted Eggplant & Tomato Soup

Adapted from this recipe on Food.com

Ingredients:

• About 1/2 of a medium eggplant (1 c. after roasted peeled & chopped)
• 3 – 5 cloves of garlic
• 1/4 of a large red (or white or yellow) onion, chopped
• 2 fresh tomatoes, peeled and chopped (about 1 c.) — or 1 c. canned tomatoes with juices
• 1/2 T. fresh thyme or 1/2 t. dried
• A few “leaves” of fresh chopped rosemary
• 2 c. chicken or vegetable broth
• 1/2 c. fat free half and half
• Goat cheese crumbles

Directions:

1. To roast the vegies: Preheat oven to 400°F. Place eggplant slices, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 10 minutes. Remove from oven and chop into hunks.
2. Meanwhile, peel the tomatoes by dipping them briefly in boiling water, then pulling the peel off. (It should pull off very easily.)
3. Add the tomatoes (with juices!), roasted vegetables, thyme, and rosemary to a saucepan.
4. Add the broth and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 30 – 45 minutes. Cool slightly.
5. Puree the soup in blender until smooth. Return soup to saucepan.
6.  Stir in fat free half and half. Bring to simmer.
7. Season soup with salt and pepper. Ladle into bowls.
8. Sprinkle with goat cheese; serve.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods in your blog post.

This recipe was shared at Katherine Martinelli’s Eggplant Bloghop.