Name: Copycat Black Kettle Restaurant Roasted Eggplant Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 about 7 inches long, unpeeled eggplant; 1 medium cut into 1/2-inch slices onion; 1 whole jalapeno pepper; 1 large halved, seeds and stem removed Olive oil spray red bell pepper; 2 tbsp seasoning mixture; 4 cups chicken stock; 1 cup hot cream; 3/4 cup melted butter; 3/4 cup flour; for garnish sour cream

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

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)

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° F 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 15 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.

How To Make Copycat Black Kettle Restaurant Roasted Eggplant Soup

0 from 0 votes

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Serves:

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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

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° F 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 15 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.