Black Kettle Restaurant Roasted Eggplant Soup


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The great taste of roasted eggplant delights in this soup

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  • 1 eggplant, about 7 inches long, unpeeled (see note)
  • 1 medium onion, cut into 1/2-inch slices
  • 1 whole jalapeno pepper (see note)
  • 1 large red bell pepper, halved, seeds and stem removed Olive oil spray
  • 2 Tbs. seasoning mixture (see note)
  • 1 qt. hot chicken stock
  • 1 qt. hot whipping cream
  • 3/4 C. (1 1/2 sticks) butter, melted
  • 3/4 C. flour
  • Sour cream for garnish

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Place eggplant, onion and peppers directly on hot grill. Spray with olive oil carefully as grill will flame. Sprinkle with about half of seasoning mixture. When golden brown, turn and repeat with oil and seasonings. If desired, vegetables can be baked at 425 degrees on a cookie sheet about 20 minutes until soft and tender. During baking, vegetables should be sprayed with olive oil, sprinkled with seasoning and turned. When vegetables are done, put in food processor and process until finely minced. In a large soup pot, add vegetable mixture to stock and cream. Cook over medium heat until heated through, about 5 minutes. Combine butter and flour to make roux. Add gradually to soup until desired consistency is achieved. To garnish, put sour cream in squeeze bottle and draw some onto soup surface. Using a knife, cut across sour cream to decorate. Makes 3 quarts, 10 to 12 side-dish servings or 4 to 6 main-dish servings.

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