Roasted Garlic and Eggplant Soup

Name: Roasted Garlic and Eggplant Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 dash cayenne pepper; 1 liters chicken broth; 680 grams eggplant; 1 bulb garlic; 296 milliliters half-and-half; 1 Tbsp olive oil; 59 milliliters finely chopped onion; 177 milliliters tomato puree; 1 teaspoon Worcestershire sauce

Roasted Garlic and Eggplant Soup might be a good recipe to expand your soup recipe box. This gluten free and whole 30 recipe serves 8. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 107 calories. A mixture of tomato puree, chicken broth, half-and-half, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.

Ingredients you will need

Olive Oil

Eggplant

Clove

Garlic

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.

Ingredients you will need

Roasted Garlic

Eggplant

Garlic

Equipment you will use

Oven

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Sauce Pan

Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.

Ingredients you will need

Cayenne Pepper

Roasted Garlic

Chicken Broth

Tomato Puree

Eggplant

Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

Ingredients you will need

Salt And Pepper