Roasted Garlic and Eggplant Soup

  • 40 mins
  • 7 ingredients


  • 1 large eggplant
  • 1/4 cup extra virgin olive oil
  • 1 head of garlic, oven roasted
  • 1/2 cup whipping cream
  • 2 and 1/2 cups chicken broth
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup chopped parsley

  • Wrap the head of garlic in aluminum foil with a little olive drizzled and roast in a 350 degree oven for 15 to 20 minutes or until garlic is soft.
  • Squeeze garlic from paper wrapping and set aside.
  • Peel eggplant and cut int 3/4 inch slices.
  • Brush both sides with olive oil and place on a foil covered baking sheet.
  • Broil 5 inches from below heat, turning once until soft and brown on both sided.
  • Cut eggplant into chunks and place in a blender or food processor.
  • Add the roasted garlic and cream and process until smooth.
  • Transfer soup to a sauce pan and warm using medium heat.
  • Season with salt and pepper.
  • Ladle¬†into bowls and garnish with fresh parsley.

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