This completely life-changing roasted eggplant soup is adapted from Smitten Kitchen’s recipe, although we made a few notable changes.
1 mid-small eggplant
3 mid sized tomatoes
1/4 a jalapeno pepper, seeds removed
1 large onion
8 cloves of garlic
4 cups veggie broth (2 cans)
1/4 cup heavy cream
1/4 cup whole milk
Salt & pepper
Parmesan cheese to top
1. Lightly oil a baking pan and preheat the oven to 425
2. Cut the eggplant, tomato, and onion into 1/2 inch thick slices and spread out on the baking pan. Peel the garlic and lay the cloves, uncut on the pan. Also add your slice of jalapeno pepper – but make sure you keep track of where you put it.
3. Roast for 20 minutes, then remove the garlic. Put the rest back in the oven, turn the heat down to 400 and roast another 15-20 minutes.
4. Remove the pan and put the onion, garlic, eggplant, and tomatoes in a soup pot. Remove the jalapeno completely – just the oil from baking it will be plenty hot.
5. Add the veggie stock to the pot and bring to a boil. Once it’s boiling, turn down the heat a little and cook until the veggies are all tender. About 10-15 minutes.
6. Blend the whole soup in a food processor until completely smooth, then return to a low heat. Add the cream, milk, and a little less then 1/4 cup grated parmesan. Cook, stirring often, for 5-10 minutes. Turn off the heat, sprinkle with fresh parsley, and eat with bread (and joy).
A note about pictures: because this soup ends up a cooked-eggplanty brown color and is blended to be largely textureless, it is not super photogenic. Use your imagination and believe that it is worth the time and effort. Really.