The great taste of roasted eggplant delights made into a hot and palatable soup dish. Get a taste of our eggplant soup recipe.
How To Make Copycat Black Kettle Restaurant Roasted Eggplant Soup
Ingredients
- 1 eggplant, about 7 inches long, unpeeled
- 1 medium onion, cut into 1/2-inch slices
- 1 whole jalapeno pepper
- 1 large red bell pepper , halved, seeds and stem removed Olive oil spray
- 2 tbsp seasoning mixture
- 4 cups chicken stock
- 1 cup cream, hot
- 3/4 cup butter, melted
- 3/4 cup flour
- sour cream , for garnish
Instructions
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Place eggplant, onion and peppers directly on hot grill. Spray with olive oil carefully as grill will flame.
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Sprinkle with about half of seasoning mixture. When golden brown, turn and repeat with oil and seasonings.
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If desired, vegetables can be baked at 425° F on a cookie sheet about 20 minutes until soft and tender.
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During baking, vegetables should be sprayed with olive oil, sprinkled with seasoning and turned.
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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.
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Cook over medium heat until heated through, about 15 minutes. Combine butter and flour to make roux.
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Add gradually to soup until desired consistency is achieved.
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To garnish, put sour cream in squeeze bottle and draw some onto soup surface. Using a knife, cut across sour cream to decorate.
Nutrition
- Sugar: 7g
- :
- Calcium: 131mg
- Calories: 503kcal
- Carbohydrates: 30g
- Cholesterol: 120mg
- Fat: 40g
- Fiber: 6g
- Iron: 3mg
- Potassium: 543mg
- Protein: 8g
- Saturated Fat: 24g
- Sodium: 252mg
- Vitamin A: 2249IU
- Vitamin C: 39mg
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