I’m making this tonight for a crowd as I liked it so well…and as it’s pureed…people will try it and forget that they may or maynot like eggplant…they’ll love this soup though, I know it. I had a number of friends who have made it and liked it, and I trust Ottolenghi recipes (the man has a way with vegetables) and I needed to take an appetizer to a meeting–so eggplant cheesecake it was. Recipes JavaScript seems to be disabled in your browser. I had a roasted eggplant and tomato soup at Zoe’s, in Soho, NY, that knocked me over. I liked the red lentil suggestion from the comment above – I would do that next time! I couldn’t wait to make this soup again this year. I started adding these bright spices at first to get rid of the sort of gray color and it came out looking, tasting and smelling beautiful. Except (dare I say it!) Heavy cream will make anything good :) Looks delicious! Kate — [Tangent alert!] This also cuts down on the time required for the veg and stock to blend, but I doubt the picture would have turned out as lovely and graphic. I just seasoned it in my bowl with a dash each of cumin & chipotle chili powder. Thanks so much. Nurit — Very interesting. i just made the spicier version as suggested and added plain goat milk yogurt to finish instead of cream. Made this last winter and I just received my organic garden share with tomatoes, eggplant and onions – even a bud of garlic. My one-year olds cannot get enough, either…the one who is slightly pickier eats each bite with an “mmmmm” sound. Sorry, your blog cannot share posts by email. Thanks for sharing, I love eggplant :). My fall menus would be lost without it! And finally, there’s the fact that this soup is excellent the way it is but with endless potential for tweaking, and who wants a slightly unfinished recipe? To serve, arrange the eggplant slices on a large plate, slightly overlapping. I will try this ASAP! I love the flavor of fennel and thought it might add a nice anise/peppery flavor. We used carrots instead of tomatoes. We’re heading into summer here (New Zealand) and aubergines (sorry, I’m a Brit!) The first thing I thought of was serving it with a dollop of your toasted cumin seed crema from your black bean soup recipe, which is a fave in my house. I tried this tonight and it was great!!! I’m late, but here’s what I did so that the garlic did not burn – don’t peel it before roasting – just put the whole cloves in the roasting pan. they are more expensive though…. I add a little more garlic cause I love it and the coriander and cumin. It is put out by a commercial company called Au Bonne Pain. What about those heavier duty baking sheets from Willian Sonoma and such? Oooh, if you do cumin and coriander, you might as well go a little Indian with it and add ginger and a bay leaf. This looks like a wonderful recipe. salt, 5 tsp. You just gave me a wonderful new way to use them – thanks!! Simply gorgeous in case you’d like to try that at some point. Deb, you are a gift to my (also tiny) kitchen! I’m not really a soup girl but this might just convince me that soup isn’t so bad after all! Everything is roasting in the oven as I type and my slow cooker is braising short ribs for a decadent lunch with girlfriends :) Thanks for the recipe(s)! Nothing touches the flavor of a whole roasted garlic head. It’s a lot of work, but that would be a killer vegetable soup broth (I used half chicken stock, half veggie, both unsalted). I added 2 red peppers to the mix, and more garlic. https://www.theblendergirl.com/recipe/ottolenghi-roasted-butternut-squash The insides are pretty easy to clean but the outsides, ick. IMO, the carbonized flavor would be terrific in this soup. And made a preserved lemon/yogurt sauce to drizzle and omitted the cream. While this sounds flavorful and fall-ish, IMHO the visual is not that appealing. I wanted more moroccan flavors so used 3 tsps cumin, 2 corriander, and a pinch of smoked paprika. I love the shots, side by side, of the roasted veggies before and after. If I remember correctly, the chef topped it with a drizzle of creme fraiche. :D. I love eggplant so much, but have never had eggplant soup! Which means I really need to control how much comfort I need! Wow, we both made this soup yesterday! Well, because the eggplant was not simply cooked, but cooked over fire. This soup was amazing! I was waiting for the right recipe to come along to use it. Right now I have all the ingredients for this soup. But I morphed it into a kind of stew concoction that is really delicious. The results were pleasing, and my parents enjoyed it, but it wasn’t exactly right. It may not be a complicated or fancy recipe, but as a result I am sure many more of us will actually make it instead of just staring at the foodporn! I’ve never come across your blog and I found this site by googling Roasted Eggplant soup. This might make you feel better (or worse!) Other small changes: I added some lemon juice and feta (queso fresca or cotija could be nice with this version) as you suggested, and used less cream. It looked more like roasted tomato soup. Reporting back: Roasted all the veggies and a can of garbanzos, all coated with balsamic and olive oil. I make it at least once a year. Instead I used cumin, paprika, a little nutmeg and cloves, some garlic and onion powder… so I totally didn’t follow the recipe, but it was AMAZING. Woman’s boyfriend is going shopping. Where was this soup when I was going through my vegetarian stint back in August! I am shocked that you don’t have an immersion blender given your commitment to one-bowl recipes whenever possible. I’ll have to give this one a try while I can still get my hands on more eggplants :), Great recipe! P.S. Yet my bet fir the missing ingredient is cumin, in addition inside of the cream one could use sour cream. I would look at some recipes for the Indian dish of baingan bhartha, a slightly soupy eggplant dish which is incredibly flavorful, and see if the spices in that would be worth imitating. I hope there’s enough left for dinner…. One thing I’ve grabbed from other roasted veg recipes is to cut them up smaller prior to roasting–I sliced the big honkin’ eggplant into 1″ thick slices, and cut the tomatoes and onions into sixths. I also topped it with feta instead of goat cheese. Thank you Deb. (I’ve read it is some reaction with most dishwasher powders and aluminum, the same thing that’s made my roasting sheets that you see here look like death, despite being clean.). OK, so I just read this recipe-ergh…two years later. I plan on making this tonight as my starter. Seem to remember a J Oliver rendition, chunky-style, that included garbanzos, cilantro, and swift dollops of greek yogurt. I like the idea of crumbled goat cheese on top, great idea. “A squeeze of lemon juice!” I rambled. In our house it’s become pretty much the cookbook bible ever since we got it last Passover. This is a timely post. (and she didn’t even know your blog was my favorite in the food category!). I actually made this soup from an All Recipes recipe a couple days ago. What a compensating, healing experience that was after that horrible eggplants soup from years ago that left an ugly scar. My new ultimate comfort food. I absolutely LOVE eggplant and want a bowl of this soup now! Thanks for another wonderful recipe! This is how I make my roasted eggplant soup. LOVE LOVE LOVE this recipe! http://eatwisconsincheese.com/recipes/article.aspx?rid=2642. Right now, I’m just more willing to put up with an average of one to two drops per phone call (worse now with the 4G) rather than give up the awesome phone. Olive Oil. The lady working there showed me the order book. After reading some of the comments I added about 3 tablespoons of tahini instead of cream and probably a teaspoon of cumin. and it’s the best today! I loved this recipe; I went with the feta, and also added a fennel bulb. I love your blog Thanks. It was so creamy when blended that it really didn’t need it. Thought you might enjoy. I always get good ideas from what you do. We are very excited about the beginning of “soup season” at my house. To follow up on my own comment (! The soup tastes delicoious! Finish with cilantro. I've tended to leave it at … Turned out great. Has anyone heard of this company? I haven’t yet made it, but my work colleague gave me a taste at lunch, and it was delicious. Beth — I left the tomato skins on and never noticed them in the soup, but see no reason they can’t be ditched. Totally delicious and packed with flavour!!! Cheesy as it may be, I also just wanted to say thank you, period. An idea for making it look prettier: Instead of putting cheese onto it, top each bowlful with artistic swirls or clouds of cream, or yoghurt (goat yoghurt!) I made it today! The collage photo of vegetables roasting and pre-roasting is fantastic! I sweetened it up a bit with some tomato paste and the teeniest whisper of cinnamon. I love the flavor of roasted vegetables. (Nothing new! My most recent version followed your spice suggestions, adding 1/2tsp cardamom powder, a tiny shake of cinnamon, and 1tsp berbere (an Ethiopian spice mix I had left over from another recipe). *What is it? The stock was quite flavorful as is but the addition of the baba ganoush made a remarkable improvement! Followed Directions but Made Some Additions. Just a few days ago I bought some eggplant and have ever since been mulling over what to turn them into. It must be that time of year for soup because I’ve also been making nothing but soup! I loved the texture with it fully pureed. Definitely not boring. 3/ To serve, arrange the eggplant slices on a large plate, slightly overlapping. I guess I don’t consider garlic to be a vegetable, although I guess technically it is . grapeseed oil just before blending. Inspired by one of Ottolenghi’s recipes (Bulger with tomato aubergine and preserved lemon), I used 1 1/4 tsp ground allspice in place of the thyme. Seriously! Boy, those tomatoes still look great. Like someone already commented, yogurt is a great substitute for cream in soup – it does add something different but to be honest, I prefer it. Yael — I am completely obsessed with the cookbook and his column. I didn’t use cream but everyone could add a dollop of creme fraiche if he/she wished to. My family doesn’t really like tomatoes (crazy, I know), so I’m wondering if you have any ideas for substitution? The first time I made it, I followed the recipe, using your cumin, coriander and red pepper suggestion. I made this soup and LOVED it. I may add cream to the leftovers just to see the difference! If anyone tries a spice variation I would love to hear about it. Will have to give this a try since we are fast approaching soup and stew weather in the Midwest. Topped ours with feta and fresh cilantro and had it along side an Indian spicy chicken dish. I was looking for an eggplant soup recipe and am so glad to find it here. The latest in food culture, cooking, and more. I just picked eggplants from my garden, bought a mound of goat cheese, and made a stock of a roast chicken I’d done with lemon and thyme, so this is going to be this week’s soup! 1 large eggplant. with a little of lemon thyme and pepper flakes. After straining the stock, I added tomato and some leftover baba ganoush that I wasn’t too excited about. Thanks. I wrapped the garlic cloves, unpeeled, in aluminum foil as suggested by Sadaf (#177, thank you!) We are experiencing an error, please try again. Every recipe I have tried has been delicious! My other difference from the recipe was whole milk not heavy cream. 2 tablespoons olive oil I really mean that. It was delicious! I’m vegan so I used “shoshana kleiman”‘s advice and substituted tahini paste for the cream. thanks for the inspiration. I wished I liked eggplant! Recipe is vegetarian and can easily be made vegan. Tonight I browned some turkey sausage in the stock pot first, removed it and then added it again with the dairy. Made this last night and Loved it! Delicious. Adds such depth of flavor – thanks! And it’s always good! I liked mine as is. As an added note I have also used some heavy cream along with some softened cream cheese in the mix too, to thicken it. :). One of the best things I ever made. My last crop of eggplants is ready to be picked and I am so over parmagiana and baba ganoush and Thai stir fries. This is really good. Sure, I’ve got a slew of soup recipes in the archives that I find interesting, but still, the vast majority of soups out there to be either too salty, too watery, cream bombs (I’d rather save my heavy cream to top pie, thank you very much) or to taste like limp, boiled vegetables. Yum! Less tomato, no goat cheese for me. By way of breaking the cycle – I think I’ll make this yummy for soup for dinner tonight! I opened a small cafe in June, specialize in homemade soups and Roasted Eggplant Soup is one of the most requested (honestly, it surprises me!). This sounds like a great soup for fall with all the vegetables still locally in season! I served it to my two teens with warm biscuits and they both said it was awesome!!! I also added an extra eggplant and extra tomatoes. So, people are complaining about the color. Try more garlic and more red pepper. I bought too much eggplant and this recipe was my ticket out of them rotting. It was silky and GREAT! Your receipe has me thinking …. I also accidentally burned the bottoms of the onions and tomatoes, but left the charred bits in for a, well, charred flavor that really worked. So this is perfect!! Once I could touch my veggies I cut them up and put them in the blender with some of the broth. The sour cream will add a bit of tart with a richness and a little sour cream goes a long way. It is just not that attractive cooked. Cool slightly. What about making the soup more like an Eggplant Parmesan. And I LOVE eggplant. I made something like this but used lemongrass and kaffir lime leaves, a bit of fish sauce, fresh ginger, onion, garlic, and habanero when making the stock from the bones of leftover rotisserie chicken. Used marscopne cheese instead of the cream bc I had it. I didn’t mind the color at all – but then I am a blended soup person and that tends to happen. Thank you! I’m not much of a soup drinker, but lately the weather has been getting me in the mood. This sauce will keep well in the fridge for up to 3 days. It turned out fabs! I also added a bunch of rosemary in with the thyme, and used a mixture of both red and yellow tomatoes. I like the recipe until the cream and goat cheese. Cook’s Illustrated uses a piece of toast in their potato leek soup as a substitute for the cream. Report back! Yum!! But then, remember August? I used goat brie cheese as topping, which had a spicy taste to it. When Disaster Strikes, Local Farms Step Up. To make the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. I added a red bell peppe, a fennel bulb, balsamic vinegar, red wine and basil. And so I dug through my recipe bookmarks and found one from an old Bon Appetit that sounded just right, with a few steps that would save it from many of the aforementioned soup evils. It works really well. I put the garlic cloves in a little piece of foil that I crumpled into a cup shape to make it extra easy to remove them. The goat cheese was a big hit, but we skipped the cream. Ottolenghi's Burnt Eggplant w/Pomegranate and Tahini (v/gf) Adapted from Plenty by Yotam Ottolenghi. I made this last night and it went perfectly with the Cauliflower and Parmesean Cake I made the night before, which really DOES taste even better the next day!If anyone had told me a year ago that I’d be eating and loving cauliflower AND eggplant I would have said they were crazy. I made this soup yesterday and I added some roasted red peppers. Spicing it up a bit with some red pepper flakes and italian seasonings, floating a crouton on top with some parmesan and maybe a dollop of pesto. I just loved it! Even if I weren’t cooking these delicious suggestions, I would read your blog for a laugh. I used beef broth, 1/4 cup cream, 2 teaspoons of cumin and 1 of coriander, lots of pepper, and left out the thyme and goat cheese. I made this soup tonight and it was great! Without the cheese, the soup is nice, with it however, the experience is divine! Make it! I’d skip the cream, because I think the tahini would add nice texture along as well as providing a nuttier, richer flavor. The original was chunkier, which can easily be adjusted by simply not fully pureeing the soup. I also used tahini instead of cream, which I liked a lot. I love soup! And. Thank you so much for recipe it has prompted my first ever food posting!! I am not very “with it” these days. I’m debating whether to buy more, and always hand-scrub them (uuugh, understandably) or starting using another kid of roasting pan, like one for a big bird. We were looking for other uses for our eggplants. I bet this soup would be great for dunking crusty bread. The level of fun that you find with soup recipes is akin to my excitement for reading board game rules…ugh, why can’t we just play how we want?? Hello! This roasted eggplant recipe is full of surprising textures and amazing flavors. And please don’t worry to much about seasonal produce, because a good number of readers are in the southern hemisphere and these things are finally coming into season (well, tomatoes aren’t quiiite here yet…) I found myself looking through your archives for asparagus recipes yesterday, after I suddenly realized “oh yeah… October in New Zealand means asparagus!” Hard to get used to coming from the US :), I just got an eggplant at our last Farmer’s Market this weekend, and I MUST use it tonight! So much for my attempt of healthier eating right? Additions: bay leaves, dried tarragon, Chinese red chili pepper flakes, Spanish saffron strands (perfect for color, mine is a lovely orange!). I was about to do as stated, when I thought “no, you can eat the whole vegetable, why waste food, if it tastes good?” And I put the whole thing in my pot. Try burnt butter with thyme on top just before serving. So delicious. The other times I’ve used Greek yogurt instead of heavy cream and with some roasted sweet peppers. Excellent Soup. This is definitely going to be repeated. I did not roast the garlic but used it instead to make taqliyya (minced garlic sauted with coriander and salt–a common addition to Middle Eastern soups), which I added after I pureed the soup. A great way for me to get in veggies since I’m a veggie-hater! definitely cumin and coriander! This looks delicious. There is a soup Nazi chef in a local restaurant here. (Or, if you have an immersion blender, you can do this in the pot.) :) Oh…I also used the feta topping and plan to do that again…loved the surprises of tangy cheese in most bites. I definitely added all the “suggested” spices, plus an extra roasted onion AND… A generous glug of red wine at the end which really put it over the top! The story ends happily. Look! The end result was DELICIOUS ! I am not a huge eggplant fan but love all kinds of soups. I got the idea from a little family-owned Thai restaurant near my home in Memphis, where they make a spicy eggplant soup. Can you tell I like soups? I adopted much of the recipe from the Ottolenghi recipe which can be found here. Thank you so much for introducing me to this idea! Please keep the recipes coming! Combined with the coriander/cumin mix, it reminded me of a watered down harissa. It’s skin was a little battered and bruised, but it baked up perfectly. But I would pop the whole thing in, surely. So delicious! Arrange the cubed eggplant … Serve in four bowls, sprinkled with goat cheese. I’m going to try substituting Greek yogurt for the cream and skipping the lemon. oh and btw u take really nice photos! Last, we topped it with roughly chopped parsley. You should roast the aubergines whole under broil/ grill next time. My kind of recipe. Ya-a-a-a-ay! If there’s no cream, I wonder if it would freeze?? . I was delighted to find 6 yrs after your original post, people are still excited about this recipe. I added some smoked paprika to mine which I think really brought out the flavor of the eggplant. On a slightly different subject, since there have been such gorgeous tomatoes right in the grocery stores for months, how come you can’t get a decent on on your salad/sandwich in a restaurant? It was yummy! In fact, I’m snacking on part of it now. I know what you mean about late October tomatoes. I put a sprig of rosemary in, a good dash of a dried italian herb mix, and a couple generous pinches of ground coriander. I omitted the cream, and went for garlic croutons (bless Trader Joe’s, their croutons should be classified as dangerously addictive ) and a dollop of whole milk plain yogurt topped with sliced scallions. I didn’t have any cream in the house, so I just used fat free milk. I have also gotten rave reviews of it as well. That recipe was from the latest issue of Every Day Food magazine. What a great trip! just made this and devoured two bowls. It was so nice to make a soup with all the extras from our vegetable and herb gardens! Tell me you do not do the same. Although they may not be the perky specimen that first appeared in August, they are absolutely perfect for soup. The farmer ’ s the “ creaminess ” of the summerpesto from the Wisconsin website! The shots, side by side, of course i figured there was no in. Thick soup is always fantastic but it was so nice to make it to stay around as as. With the suggested additional spices but without the cheese, topped with feta haricot! Practically never disappointed with your posts, and red pepper would go well with these,! Placed the cloves of garlic and a dollop of creme fraiche if he/she to. Much exactly as writted except without any cheese at the table recipe over weekend. Garlic and a bit longer until they were harder to chop cooked Crab. 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