Recipe: Roasted Eggplant Soup

ROASTED EGGPLANT SOUP

"This recipe can be multiplied by 2 but use a large roasting pan and larger stock-pot. This recipe keeps well refrigerated for 3-4 days."

1/2 lb. plum tomatoes (halved)
1 1/2 pounds eggplant (quartered lengthwise)
1/2 lb. shallots (peeled and halved)
6 garlic cloves (peeled)
olive oil spray
1 tsp. dried thyme
3 1/2 cups chicken stock
1/2 cup white wine
2 cups water
1/4 tsp. salt
1 cup 2% milk

Preheat oven to 400 degrees F.

Place vegetables in a large roasting pan. Spray lightly with olive oil. Roast until tender and brown in spots (about 45 minutes).

Remove the vegetables from oven and let cool for about ten minutes. Scoop the eggplant from its skin into medium stock-pot (discard skin). Add the roasted vegetables, thyme, chicken stock, white wine and water to the pot and place over a medium-high heat. Add 4 cups chicken stock and bring to boil.

Reduce heat to medium-low and simmer until vegetables are tender (about 45 minutes). Cool slightly.

Puree with a stick blender the vegetables and salt until smooth (or in multiple batches in a blender). Return soup to saucepan. Stir in milk. Reheat gently and serve.

Servings = 6 | Serving size = about 2 cups

Nutrition Facts:
Calories 161 | Calories from Fat 18
Amount Per Serving (% Daily Value)
Total Fat 1g (2%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 184mg (8%)
Total Carbohydrates 23g (8%)
Dietary Fiber 6g (24%)
Protein 10g
Vitamin A <1%
Vitamin C 3%
Calcium 7%
Iron 11%

adapted from recipe by Dr. Gourmet/Harlan Bros Productions