I'm somewhat cheating on this recipe, because I've actually had this soup before at my Aunt Carol and Uncle Cass's house. The recipe is from the Junior League of Seattle's "Simply Classic," a cookbook from which I've never had a bad dish. The Roasted Eggplant Soup is definitely no exception and even eggplant skeptics would probably love this soup. It's a little bit spicy, with fairly complex flavors AND I even put the onions in the soup! (There is a picture to prove this!) In addition to being delicious, the dish is pretty inexpensive ($14 for 6 servings, so about $2.35 per serving), it's fairly simple to make, and it can be made Vegan with vegetable instead of chicken stock.
Here is the recipe:
Roasted Eggplant Soup
2 Medium Eggplants
2 Tbsp. vegetable oil, divided
4 Medium garlic cloves, minced
2 Cups onion, chopped
8 Cups chicken stock
1 6-oz. can tomato paste
1 Cup fresh basil leaves or 1/4 cup dried basil
1/2 tsp. salt
1/4 tsp. pepper
(I also added a dash of red pepper flakes)
- Cut each eggplant in half lengthwise and place on oiled baking sheets, skin side up. Rub skin with 1 tablespoon oil and place under broiler. Broil until skins are charred and blistered, 10 to 15 minutes. Allow to cool.
- Peel eggplant and cut into chunks (if eggplant is cooked enough, it should be very easy to peel). Heat remaining tablespoon oil in a large skillet. Add eggplant, garlic, and onion. Sauté until vegetables are softened, about 15 minutes.
- Place chicken stock in a large, heavy pot over medium heat. Add sautéed vegetables, tomato paste, basil, salt and pepper. Simmer about 15 minutes. Puree soup in batches in food processor or blender (I used one of those immersion hand-held blenders... seriously magical!).
- Return soup to pot and simmer genly until heated through. Serve immediately.