Creamy Roasted Eggplant Soup

by Jon Henry

Ingredients:

  • 2 large eggplants, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 6 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the eggplant with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
  3. Roast in the preheated oven for 20-25 minutes, or until tender and golden brown.
  4. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  5. Add the vegetable broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Add the roasted eggplant to the pot and stir to combine. Bring to a simmer, then puree with an immersion blender until smooth.
  7. Stir in the heavy cream and heat through. Serve hot.

Tips:

  • For a richer flavor, you can use half and half instead of water.
  • You can also add other vegetables to the soup, such as zucchini, bell peppers, or tomatoes.
  • Garnish with chopped fresh parsley or basil.

Enjoy!

Here are some additional tips for making the best eggplant soup:

  • Choose firm eggplants for the best flavor.
  • Don't overcook the eggplant, or it will become mushy.
  • If you don't have an immersion blender, you can puree the soup in a regular blender or food processor. Just be sure to do it in batches, so the soup doesn't overflow.
  • Serve the soup hot or cold, depending on your preference.

 

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