Rich, roasted eggplant soup.
The best measure against the winter doldrums is a bowl of belly-warming, mouthwatering, flavorful soup.
We’ve got you covered with this simple recipe for oven-roasted eggplant soup. By broiling the eggplants, you’ll unlock a smoky, earthy flavor. It’s then pureed along with an assortment of complementary spices such as cumin, ginger, and fresh ground pepper. A bit of whipping cream is added for extra creaminess,
Note: Make sure to strain the soup as a final step to remove any bits of seeds or skins to get an ultra-smooth and creamy-textured bowl of eggplant soup.
- Prep: 25 minutes
- Cooking: 1.5 hours
- Yields: 4-6 servings
- 3 eggplants
- 1 large onion, diced
- 1/4 ginger
- 1/4 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp garlic powder
- 1 head of garlic
- 8 cups of chicken stock
- 1 tsp freshly ground black pepper
- Salt, to taste
- 2 tbsp lemon juice
- 1/2 cup of whipping cream
- 2 tbsp olive oil
- Shredded smoked gouda, for topping
- 1 cup of Italian parsley, chopped for garnish
- Preheat the oven to 425. slice off the top of the garlic head to expose the cloves. Drizzle with olive oil and a dash of salt. Then completely cover in foil and place in the oven. Roast for 40-50 minutes. Then remove from oven and let cool.
- Take the eggplant and poke a few holes with a fork. Coat in olive oil then place on a baking sheet.
- Turn on the broiler and place the eggplant in the oven, cooking under the flame for about 4 minutes. Rotate the eggplants and cook another four minutes or so until the eggplant skin starts to shrivel and the eggplants are completely softened.
- Remove from the oven and let cool.
- Once cool, remove the skins and chop the eggplant flesh.
- Next, take 2 tbsp of olive oil and heat in a stock pot over medium-high heat. Add in onion and cook for about 5 minutes. Then toss in your eggplant, seasonings, and roasted garlic (squeezing the cloves from the garlic head).
- Cook for another minute before adding in the broth. Bring to a simmer, then reduce heat and simmer for another 20 minutes.
- Stir in whipping cream and then remove from heat and use an immersion blender to puree soup. Strain the soup using a strainer or sieve to remove any debris and skins.
- Then add in the lemon juice and any additional seasonings to taste.
- Serve with shredded cheese and parsley as garnish. Enjoy!