This soup tastes better the next day. So here's a perfect opportunity to get a head start on tomorrow's dinner or prepare something ahead for a dinner party.
Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Episode: Success Stories
Save Recipe Print
Total:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat oven to 350 degrees F.

Lightly brush eggplant halves with oil. Place cut side down on a cookie sheet and bake for 50 to 60 minutes or until flesh feels soft. Allow to cool. When the eggplant has cooled, scoop out flesh, chop coarsely and set aside. Meanwhile, place onion slices in skillet with water, cover and cook over low heat until soft, about 10 minutes. Combine with eggplant, thyme and stock in a 2 quart saucepan. Simmer for 15 minutes. Ladle into soup bowls.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Charred Eggplant Soup

Recipe courtesy of Cat Cora

Greek Yogurt Onion Dip

Recipe courtesy of Food Network Kitchen

Oven Baked Onion Rings

Recipe courtesy of Ellie Krieger

Grilled Eggplant and Ricotta Crostini

Recipe courtesy of Anne Burrell

Cracked Pepper Potato Chips with Onion Dip

Recipe courtesy of Ellie Krieger

White Bean and Roasted Eggplant Hummus

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories