Roasted Eggplant Soup

In one of my favorite quick stops down south during the winter months, I frequently enjoy this soup. 

I’ve challenged myself to duplicate this delight!

2 eggplants sliced 1/2 inch seasoned & lightly oiled. Place on baking sheet in preheated •350 oven approximately 15 minutes 

Prepare soup base……

Onion celery carrot diced & sautéed in EVOO Extra Virgin Olive Oil 

Of course depending on soup of choice the base can be variable with select ingredients. For example in bean soup I add ham or pork, chicken for chicken soup etc…..

For this soup I added 1/2 cup sweet roasted red peppers to the base, chopped garlic, salt, pepper to taste & parsley.

When eggplant softens set aside to cool 

Purée or blend eggplant add to base with 2 1/2 – 4 cups of stock. I used chicken as I always have it on hand in freezer or you can buy it boxed. 

Add can of tomato purée for color & additional flavor along with 1/4 tsp of nutmeg. 

Simmer 40 minutes 

Enjoy!

About tastemedrinkme.com

people person who enjoys sharing lifestories and experiences..... most conversations with friends and family normally starts with "how do you..." I enjoy art;dabble in water color, reading; for relaxation.. cooking; definitely 'chef potential'.. music; abba - zztop ..professinal pastime; hair design...... work at home; which simplifies the art of ' domestic engineering made simple',no cutting corners...just basic how to's.... sharing......

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