Roasted Eggplant Aubergine and Potato Soup
Warm, hearty, and irresistibly velvety, this Roasted Eggplant Aubergine and Potato Soup is the ultimate comfort food. Featuring oven-roasted eggplant, golden potatoes, sweet onions, and garlic, this recipe delivers a rich, smoky depth of flavor enhanced by a dash of smoked paprika and thyme. Pureed to silky perfection, the soup offers an optional swirl of heavy cream for an extra touch of indulgence. With its easy preparation and wholesome ingredients, this vegan-friendly (when cream is omitted) soup is perfect for cozy weeknights or as a stunning starter for dinner parties. Garnish with fresh parsley for a pop of color and enjoy a hearty bowl packed with nourishing goodness. This recipe is ideal for those seeking cozy winter meals, gluten-free options, or roasted vegetable soups.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 3 medium Potatoes
- 1 large Onion
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Thyme leaves
- 0.25 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
Peel and chop the potatoes into 1-inch cubes.
Peel the onion and quarter it.
Place the eggplant halves (flesh side up), potato cubes, onion quarters, and whole garlic cloves on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with a pinch of salt and pepper. Toss lightly to coat.
Roast in the oven for 30-35 minutes, until the eggplant is tender and slightly caramelized, and the potatoes are golden and soft.
Remove the baking sheet from the oven and let the vegetables cool slightly.
Scoop the flesh out of the roasted eggplant and discard the skins.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the roasted onion and garlic, and cook for 1-2 minutes until fragrant.
Add the roasted potatoes, eggplant flesh, vegetable broth, smoked paprika, thyme, and the remaining salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to blend.
Use an immersion blender to puree the soup in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy.
Stir in the heavy cream, if using, and adjust seasoning with additional salt and pepper as needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 53.4 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6716 mg | 143% | |
*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.
