Roasted Eggplant (Aubergine) Soup
70 mins (prep 20, cooking 50)
9 ingredients
1 servings
The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

Categories:  north-american , oven , american , number-of-servings , equipment , <-4-hours , soups-&-stews , roast , vegetable , time-to-make ,
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Serving Size (1191.03 g)
Servings 1
Amount per Serving
Calories 1243.98 Calories from Fat 887.22
% Daily Value *
Total Fat 98.58g 151.67%
Saturated Fat 47.6g 238.0%
Trans Fat 0.76g %
Cholesterol 186.32mg 62.11%
Sodium 1041.67mg 43.4%
Total Carbohydrate 21.32g 7.11%
Dietary Fiber 0.38 g 1.51%
Sugars 5.28 g %
Protein 74.5g 149.01%
Vitamin A 3098.12IU% Vitamin C 5.62mg%
Calcium 1659.16mg% Iron 5.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium tomatoes, small onion, dried thyme, whipping cream