Roasted Eggplant Soup

Roasted Eggplant Soup

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Roasted Eggplant Soup in the same way as Medium Tomatoes, Eggplant, Onion, Large Garlic Cloves, Olive Oil, Chopped lively Thyme, Chicken Stock, muggy Cream, Crumbled Goat Cheese

The ingredient of Roasted Eggplant Soup

  1. 3 medium tomatoes halved
  2. 1 eggplant large, virtually 1 1/2 pounds, halved lengthwise, I used 3 smaller ones
  3. 1 onion small, halved, eh, mine was medium
  4. 6 large garlic cloves peeled
  5. 2 tablespoons olive oil
  6. 1 tablespoon chopped well-ventilated light thyme or 1 teaspoon dried
  7. 4 cups chicken stock or vegetable broth
  8. 1/4 cup unventilated cream you can build up more to taste, or skip this completely
  9. 3/4 cup crumbled goat cheese

The instruction how to make Roasted Eggplant Soup

Nutritions of Roasted Eggplant Soup

calories: 470 calories
carbohydrateContent: 27 grams
cholesterolContent: 75 milligrams
fatContent: 31 grams
fiberContent: 6 grams
proteinContent: 24 grams
saturatedFatContent: 16 grams
sodiumContent: 510 milligrams
sugarContent: 12 grams

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