Puréed roasted vegetables garnished with yogurt and parsley make an irresistible bowl of soup.

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Name: Roasted Eggplant Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 450 g Eggplant; 2 Onions; 1 450 g Zucchini Cut lengthwise, in thirds; 4 Plum tomatoes Halved lengthwise; 1 Sweet red pepper Halved; 3 tablespoons Olive oil; 1 teaspoon Salt; 1/4 teaspoon Ground black pepper; 4 cloves Garlic Minced; 1 teaspoon Ground cumin; 1 teaspoon Dried thyme; 1/2 teaspoon Smoked paprika; 5 cups Vegetable broth; 2 tablespoons Tomato paste; 2 tablespoons Lemon Juice; 3/4 cup Plain Greek yogurt; 3 tablespoons Fresh parsley Chopped

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INGREDIENTS

2 450 g Eggplant
2 Onions
1 450 g Zucchini ; Cut lengthwise, in thirds
4 Plum tomatoes ; Halved lengthwise
1 Sweet red pepper ; Halved
3 tablespoons Olive oil
1 teaspoon Salt
1/4 teaspoon Ground black pepper
4 cloves Garlic ; Minced
1 teaspoon Ground cumin
1 teaspoon Dried thyme
1/2 teaspoon Smoked paprika
5 cups Vegetable broth
2 tablespoons Tomato paste
2 tablespoons Lemon Juice
3/4 cup Plain Greek yogurt
3 tablespoons Fresh parsley ; Chopped

INSTRUCTIONS

Prick one of the eggplants all over with a fork. Cut remaining eggplant and 1 of the onions into 1/2-inch thick rounds. Chop remaining onion.

Brush sliced eggplant and onion, zucchini, tomatoes and red pepper with 2 tbsp of the oil. Sprinkle with 1/4 tsp of the salt and pepper. Arrange on 2 parchment-lined baking sheets, tomatoes cut side up.

Add whole eggplant to 1 baking sheet; roast in 450 F oven until sliced vegetables are golden, about 30 minutes, stirring halfway through. Let cool slightly.

Cut whole eggplant in half; scoop flesh into bowl. Cut sliced vegetables into 1/2-inch chunks; combine in separate bowl.

In Dutch oven, heat remaining oil over medium heat; cook chopped onion, garlic, cumin, thyme and paprika until softened, 3 to 5 minutes.

Add half of the vegetable chunks, the eggplant, broth and tomato paste; bring to boil. Reduce heat and simmer for 20 minutes.

In batches in food processor or blender, purée soup until smooth. Return to pot and add remaining vegetable chunks; rewarm over medium heat until hot. Stir in lemon juice and remaining salt.

Ladle into bowls; garnish each with yogurt and parsley.

NOTES

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Roasted Eggplant Soup

2 450 g Eggplant
2 Onions
1 450 g Zucchini Cut lengthwise, in thirds
4 Plum tomatoes Halved lengthwise
1 Sweet red pepper Halved
3 tablespoons Olive oil
1 teaspoon Salt
1/4 teaspoon Ground black pepper
4 cloves Garlic Minced
1 teaspoon Ground cumin
1 teaspoon Dried thyme
1/2 teaspoon Smoked paprika
5 cups Vegetable broth
2 tablespoons Tomato paste
2 tablespoons Lemon Juice
3/4 cup Plain Greek yogurt
3 tablespoons Fresh parsley Chopped

Prick one of the eggplants all over with a fork. Cut remaining eggplant and 1 of the onions into 1/2-inch thick rounds. Chop remaining onion.

Add whole eggplant to 1 baking sheet; roast in 450 F oven until sliced vegetables are golden, about 30 minutes, stirring halfway through. Let cool slightly.

Cut whole eggplant in half; scoop flesh into bowl. Cut sliced vegetables into 1/2-inch chunks; combine in separate bowl.

In Dutch oven, heat remaining oil over medium heat; cook chopped onion, garlic, cumin, thyme and paprika until softened, 3 to 5 minutes.

Add half of the vegetable chunks, the eggplant, broth and tomato paste; bring to boil. Reduce heat and simmer for 20 minutes.

In batches in food processor or blender, purée soup until smooth. Return to pot and add remaining vegetable chunks; rewarm over medium heat until hot. Stir in lemon juice and remaining salt.

Ladle into bowls; garnish each with yogurt and parsley.

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Nutrition

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Serving Size: 1 Serving (445g)
Recipe Makes: 8 Servings

Calories: 108
Calories from Fat: 18 (17%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0.3mg		0 %
Sodium 423.8mg		15 %
Potassium 773.4mg		20 %
Total Carbohydrate 21.6g		6 %
	Dietary Fiber 6.9g	27 %
	Sugars, other 14.8g
Protein 4g		6 %
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.

About Our Nutrition Facts

Calories per serving: 108

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REVIEWS

malsers42

I was looking for an eggplant soup recipe that was similar to Au Bon Pains. I love their eggplant soup but they never have it whenever I go there. I found this recipe and decided to try it. It's a bit of work but it's AMAZING

10y