Name: Roasted Eggplant Soup with Feta and Portobello Mushrooms
Prep time: 60 min
Cook time: 4 min
Total time: 64 min
Yield: 4 people
Ingredients: 2 eggplants halved length ways.; 1 large portobello mushroom sliced; 1 slices large onion cut into; 3 cloves garlic; 2 tablespoons olive oil; 3 cups vegetable stock; 1 cup heavy cream; 1/2 teaspoon ground cumin; 1 tablespoon dried oregano; 1 tablespoon chopped fresh rosemary plus extra for garnishing; 1/4 teaspoon Salt; 1 teaspoon cracked black pepper; Feta cheese for garnishing

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You can make this Roasted Eggplant Soup so fast in your Vitamix and never even have to use any other pots or the stove. The Vitamix will blend the ingredients and then heat the soup up making it ready to serve straight from the pitcher! You can even win your own Professional Series 750, just follow the instructions below for the Giveaway!

Once upon a time I’d watch my mom make homemade soup in a giant pot, that sat on the stove cooking all day long. If I could show her how easily I made this Roasted Eggplant Soup in my new Vitamix Professional Series 750 Blender, she’d likely pass out.

After my veggies were roasted, making the actual soup took me about 20 minutes! That’s pretty darn fast and super handy when the holidays get closer. If you think that’s amazing, I have more.

I didn’t even have to use any other kitchenware to make the soup other than the sheet pan for roasting the vegetables. The reason is because the new Vitamix 750 has a setting that will warm your soup as it makes it in the pitcher.

Speechless.

Like any soup I make I try to roast whatever the main vegetable might be. Just like these other favorites of mine, Parsnip soup and Butternut Squash. It just pumps up the flavor, major-easy to do and only requires a little extra time.

Throw all of those sweet, caramely veggies into the Vitamix pitcher. Caramely must be a word somewhere, right?

Add the veggie stock and hit the start button. After the stock add some heavy cream, oregano and cumin.

Switch to the heat setting and within 3-4 minutes you’ll be able to feel a difference just by touching the side of the pitcher. By 5 minutes the soup is hot, way more hot than I thought it’d be. A simple garnish of feta cheese and rosemary complete it.

The Vitamix is able to heat things up due to friction. The blade is turning so fast that the heat it creates makes soups steaming hot!

Other major mind blowers for me are how quiet the motor is, even when close to full speed it’s still really smooth and quiet. That strong motor also helps to pulverize things in seconds.

It’s no secret that the Vitamix isn’t the cheapest blender on the market, but for good reason. I have friends who swear by it and owned their machines for years. If you’re a serious smoothie person or soup lover, then this would be a smart purchase.

It’s not the prettiest soup on the block but it makes up for it with major flavor.

I can’t wait to start making more soups as the days get colder and the produce starts to become more fall-like.

But for now this roasted eggplant soup is what it’s all about.

Giveaway!!!

I’ve teamed up with Vitamix and a few of my favorite bloggers to bring you more awesome soup recipes and a chance to win your own Vitamix Professional 750 Series Blender! Just follow the instructions on the Rafflecopter widget below and make sure to visit these other blogs for more chances to win.

Food Faith Fitness – Joyful Healthy Eats – Cotter Crunch

This post was sponsored by Vitamix. All thoughts and opinions are always my own.

a Rafflecopter giveaway

4.5 from 2 votes

Roasted Eggplant Soup with Feta and Portobello Mushrooms

Creamy eggplant soup with roasted portobello mushrooms!

Course Soup

Cuisine American

Prep Time 1 hour

Cook Time 4 minutes

Total Time 1 hour 4 minutes

Servings 4 people

Calories 195 kcal

Author foodnessgracious

Ingredients

2 eggplants halved length ways.
1 large portobello mushroom sliced
1 slices large onion cut into
3 cloves garlic
2 tablespoons olive oil
3 cups vegetable stock
1 cup heavy cream
1/2 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chopped fresh rosemary plus extra for garnishing
1/4 teaspoon Salt
1 teaspoon cracked black pepper
Feta cheese for garnishing

Instructions

Preheat the oven to 425 degrees F.
Place the eggplant, sliced mushroom, onion and garlic cloves on a large baking tray.
Drizzle the olive oil all over the vegetables and roast in the oven for about 35-40 minutes and the eggplant can be easily pierced with a knife.
Let the veggies cool for 5 minutes and then transfer them to your Vitamix pitcher, making sure to add only the inside part of the eggplants and no outer skin.
Pulse the veggies for a few seconds to soften them up.
Add the stock gradually on medium-high speed until the mixture is smooth.
Slowly add the cream and blend until the soup is lump free and smooth consistency.
Add the cumin, oregano and rosemary, salt and black pepper.
Blend until the herbs are well mixed through.
Taste and adjust the seasoning if desired.
This is also the time to add more stock if you prefer a thinner soup.
Once the seasoning is to your liking, blend on high for about 4 minutes and you feel the pitcher become hot and you see steam rising from the inside of the pitcher.
Once the soup is hot, pour it into your bowls and garnish with some crumbled feta cheese and more chopped rosemary.
Serve at once.