Steps to Make Roasted Eggplant Cava

Rich And Creamy Roasted Eggplant Soup

Chop flesh finely and transfer to a large.

Recipe Summary 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!

Ingredients | Roasted Eggplant Cava

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

Directions

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.

Info | Roasted Eggplant Cava

prep: 15 mins cook: 1 hr 30 mins total: 1 hr 45 mins Servings: 4 Yield: 4 servings

TAG : Rich And Creamy Roasted Eggplant Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,

Images of Roasted Eggplant Cava

Roasted Eggplant Cava - 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).