Roasted Eggplant and Tomato Soup
Preheat oven to 450 degrees and roast all the vegetables and garlic on a sheetpan(s). This should take about 45 minutes when the veggies will start to brown in spots. But, remove the garlic cloves after about 20 minutes or else they will burn!
Remove the vegetables from the oven and scoop out the insides of the eggplant in to a large sauce pan or soup pot.
Add the rest of the vegetables, garlic thyme and stock and bring to a boil. Then, let simmer for about 45 minutes.
When ready, puree in batches to your desired consistency.
Once back in the pot, you can add the cream here and stir in well.
I recommend topping each serving with crumbled goat cheese and home-made croutons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3033g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 842 | ||
Calories from Fat: 309 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.4g | 46 % | |
Saturated Fat 20.2g | 101 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 100.1mg | 31 % | |
Sodium 5866.4mg | 202 % | |
Potassium 3713.1mg | 98 % | |
Total Carbohydrate 130.6g | 38 % | |
Dietary Fiber 53.6g | 215 % | |
Sugars, other 76.9g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 842
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