When you're in the mood for some comfort food, this roasted eggplant soup is the perfect answer. It brings together the smoky goodness of roasted eggplants, a dash of garlic, and a creamy texture that’s both simple and healthy. All these ingredients are simmered to create a rich and comforting bowl of goodness. It’s just what you need on a chilly night or whenever you’re craving something warm and hearty, yet light.
Ingredients
UNITSIngredients
2 large Eggplants
3 tablespoonsOlive oil
1 largeOnion (chopped)
4-5Garlic cloves (minced)
4 cupsVegetable stock
½ cup Heavy cream
adjust to tasteSalt
½ teaspoonBlack pepper
1 teaspoonFresh thyme
1 tablespoonLemon juice
½ teaspoonSmoked paprika (optional)
Follow
Directions
Description - Step 1
Preheat and roast eggplants
Start by preheating your oven to 400°F (200°C).
Slice the eggplants in half, drizzle them with some olive oil, and place them cut-side down on a baking sheet.
Roast for about 25–30 minutes, or until the flesh is nice and soft with a bit of a char.
Description - Step 2
Sauté aromatics
In a large pot, warm up 1 tablespoon of olive oil over medium heat.
Toss in the chopped onions and garlic, sautéing them for about 5 minutes until they’re fragrant and translucent.
Description - Step 3
Blend
Scoop out the roasted eggplant flesh and add it to a blender along with the sautéed onions, garlic, and half of the vegetable stock. Blend everything until it’s smooth and creamy.
Description - Step 4
Simmer soup
Pour the blended mixture back into the pot. Add the rest of the stock, along with smoked paprika, thyme, salt, and pepper.
Let it simmer on low heat for about 10 minutes, stirring occasionally.
Description - Step 5
Finish and serve
Finally, stir in some heavy cream and a splash of lemon juice. Heat it gently for another 5 minutes, and don’t forget to taste and adjust the seasoning if needed.
Search
Login
Turkish
Easy
Soup
