Eggplant Aubergine Soup
Warm your soul with a velvety bowl of Eggplant Aubergine Soup, a comforting and flavorful recipe that celebrates the smoky, caramelized sweetness of roasted eggplant. Perfect for cozy evenings, this rich and creamy soup is infused with aromatic spices like cumin and smoked paprika, which add depth and warmth to every spoonful. A blend of roasted eggplant, sautéed onions, garlic, and a splash of heavy cream creates a luscious texture, while vegetable broth keeps it light and wholesome. Whether served as an elegant starter or a hearty main dish, this soup is finished with a sprinkle of fresh parsley for a pop of color and freshness. Easy to make and irresistibly creamy, this recipe is a must-try for soup lovers and roasted vegetable enthusiasts alike.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise and place them cut-side down on a baking sheet lined with parchment paper. Roast them in the preheated oven for 25-30 minutes until the flesh is tender and lightly browned.
While the eggplants are roasting, heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5-7 minutes until it becomes translucent.
Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1-2 minutes, stirring constantly, until fragrant.
Once the eggplants are roasted, allow them to cool slightly. Scoop out the flesh and discard the skins.
Add the roasted eggplant flesh to the pot with the onions and garlic.
Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Heat the soup gently over low heat, without boiling, for 2-3 minutes to combine the flavors.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 10.2 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
