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Eggplant & Roasted Garlic Soup




Source of Recipe


Williams Sonoma catalog (a long, long time ago)


Recipe Introduction


This soup will warm you from your head to your toes.


Recipe Link: http://recipecircus.com/recipes/Marcia/eggplantsoup

List of Ingredients




1 garlic bulb
2 yellow onions, peeled and cut into eighths
Olive oil, as needed
Salt and freshly ground pepper, to taste
1 day-old baguette, crusts removed, cut into ½" cubes
2 large eggplants, cut into 1" cubes
5-6 cups chicken broth
½ cup slivered fresh basil, plus more for garnish


Recipe



Preheat oven to 400 degrees. Arrange garlic and onions on a baking sheet, brush with oil, and season with salt and pepper. Bake until tender and golden, approximately 40-45 minutes.

On another baking sheet, arrange bread cubes, brush with oil, and season with salt and pepper. Bake until golden, 10-12 min.; set aside.

In a large Dutch oven over medium-high heat, pour in ¼" oil. When hot, sauté eggplant in small batches, stirring occasionally, until evenly browned, adding oil as needed, for approximately 6-8 min. Transfer to a plate; repeat with remaining eggplant.

Return eggplant to pot along with broth and roasted onions, bring to a simmer and reduce heat to medium-low. Slice roasted garlic in half crosswise, squeeze garlic paste into soup and discard skins. Simmer soup, stirring occasionally, 15-20 min. Add in ½ cup basil and mix just before blending.

With a stick blender, puree soup in pot until smooth.

If you only have a regular blender, transfer the mixture to a large bowl. Then transfer the soup to the blender in batches (do not fill the blender more than half way). After blending each batch, pour blended soup back into original pot.

Season soup with salt and pepper, and stir in more basil for garnish. Serve in warmed soup bowls, garnished with croutons.