Roasted Egg Plant Soup

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.

Details

  • Prep: 25 minutes
  • Cooking: 1.5 hours
  • Yields: 4-6 servings

Grocery List

  • 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

Step-by-Step

  • 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!
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