Eggplant & Roasted Garlic Soup (adapted from Williams-Sonoma)


1 garlic bulb                                                       1 day-old baguette, cut into ½” cubes

2 yellow onions, peeled and cut into eighths                     2 large eggplants, peeled and cut into 1” cubes

Olive oil, as needed                                            5-6 cups chicken broth

Seasoning Mix (à la Tony Chachere), to taste       ½ slivered fresh basil, plus more for garnish


Preheat oven to 400oF.  Arrange garlic and onions on a baking sheet, brush with oil, and season with Seasoning Mix.  Bake until tender and golden, 40-45 minutes.  On another baking sheet, arrange bread cubes, brush with oil, and season with Seasoning Mix.  Bake until golden, 10-12 minutes; set aside.  In a large Dutch oven over medium-high heat, pour in ¼” oil.  When hot, sauté eggplant in small batches, stirring occasionally, until evenly browned, 6-8 minutes.  Transfer to a plate; repeat with remaining eggplant.  Return eggplant to pot along with broth and roasted onions, bring to a simmer and reduce heat to medium-low.  Slice roasted garlic crosswise, squeeze garlic paste into soup and discard skins.  Simmer soup, stirring occasionally, 15-20 minutes.  With a stick blender, puree soup until smooth.  Set a chinois (or other strainer) over a heatproof bowl; with a pestle, push soup through chinois to extract all of the liquid; discard solids.  Return soup to pot, season with Seasoning Mix, and stir in ½ cup basil.  Service in warmed soup bowls, garnished with croutons and remaining basil.  Serves 6.


from Jill Caillouet