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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Roasted Eggplant Soup

Vegetable-6103
Ingredients  
Amount Ingredient
3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tablespoons vegetable oil
1 tablespoon fresh thyme, chopped
4 cups chicken broth
1 cup heavy cream
3 1/2 ounces crumbled goat cheese
  salt and pepper to taste
 

Preparation
Preheat oven to 400 degrees F. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil. Roast in preheated oven until very tender and brown in spots, about 45 minutes. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes. Purée in batches using a food processor or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Yield
5 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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