Creamy Grilled Eggplant Soup


Prep: 10 minutes | Cook: 1 hour | Yield: 4-6 servings


Ingredients

  • 6-8 medium Japanese eggplants
  • 3 medium red tomatoes
  • 1 medium red onion
  • 1 red bell pepper
  • 3 cloves garlic, peeled
  • 2 green chiles, seeded
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon black pepper
  • 1 tablespoon flour
  • 1 teaspoon chopped fresh thyme
  • 2 1/2 cups unsalted chicken broth
  • 1 cup heavy cream, room temperature
  • 1/2 cup grated parmesan cheese, plus more
  • Salt to taste

Directions

Preheat the grill-pan over medium/high heat. Cut the eggplants, tomatoes, onion and red bell pepper into half. Place a baking sheet and drizzle with 2 tablespoons of the olive oil, sprinkle with salt and black pepper and grill until all vegetables are lightly charred. When done, skin the eggplants. Heat the remaining 1 tablespoon olive oil and butter in a heavy saucepan over medium heat. Stir in the black pepper and flour Add in all the vegetables. Sauté for 1 minute and then add the chicken broth. Bring to a boil over medium heat. Reduce the heat and simmer for about 25 minutes. Transfer in batches to a food processor or blender and process until well pureed. Return to the saucepan, add the cream and cheese and simmer until the broth becomes creamy, about 5-8 minutes. Season with salt and pepper. Ladle into bowls and sprinkle with more cheese. Serve hot with toasted garlic bread.

→Mei’s Cookery←

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