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