Creamy Roast Tomato and Aubergine Soup

    1 hour 45 min

    This is a super-rich and delicious tasting soup. Aubergines, tomatoes, onion and garlic are roasted, then pureed and blended with a creamy chicken soup base. Garnish with crumbled goats cheese.

    143 people made this

    Serves: 4 

    • 3 tomatoes, halved
    • 1 aubergine, halved lengthways
    • 1 small onion, halved
    • 6 cloves garlic, peeled
    • 2 tablespoons vegetable oil
    • 1 tablespoon chopped fresh thyme
    • 1 litre chicken stock
    • 250ml double cream
    • 100g crumbled goat cheese
    • salt and pepper to taste

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat oven to 200 C / Gas 6. Place tomatoes, aubergine, onion and garlic on a baking tray and brush with oil.
    2. Roast in preheated oven until very tender and brown in spots, 45 minutes.
    3. Scoop out aubergine pulp and discard skin. Place aubergine pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken stock. Bring to the boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
    4. Puree in batches in a food processor, liquidiser or using a hand blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more stock, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

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    Reviews in English (116)


    Holy smokes, this one's a winner! I made a few changes -- used water instead of chicken broth, added a tablespoon of chopped fresh rosemary, and added a clove of pressed garlic just before serving. I used half and half instead of cream, but it was still deliciously rich. I can't wait to serve this one to company!  -  03 Sep 2002  (Review from Allrecipes US | Canada)


    The second time I made this was Sept. 11. I wanted something comforting and we had a bounty of eggplant and tomatoes in our garden. My husband was a manager of a 5 star restaurant, and he says it's better than the soup his celebrated chef made. I served it in italian bread bowls which is also available on  -  01 Nov 2001  (Review from Allrecipes US | Canada)


    This was the tastiest soup I've ever made!! I ended up using milk instead of cream because I didn't have any on hand, and it still came out great. The garlic is mild but you can still taste it!  -  24 Oct 2001  (Review from Allrecipes US | Canada)