Roasted Eggplant Aubergine Soup
Warm, comforting, and rich in smoky, spiced flavors, this Roasted Eggplant Aubergine Soup is a perfect blend of simplicity and sophistication. The recipe features roasted eggplants, caramelized to perfection, which bring a velvety depth to the soup, complemented by aromatic sautéed onions, garlic, and a hint of smoked paprika and cumin. A burst of brightness from canned tomatoes and the option of a creamy garnish take this dish to the next level. Serve this gluten-free, vegetarian soup as a cozy starter or a light main course, with crusty bread or a fresh salad on the side. Easy to make and ready in under an hour, this hearty soup is a flavorful way to savor the earthiness of roasted eggplant in every spoonful.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 cloves garlic cloves
- 4 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons heavy cream or coconut milk (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
Brush the scored flesh with 1 tablespoon of olive oil and place the eggplants cut side down on the prepared baking sheet.
Roast the eggplants in the preheated oven for 30-35 minutes, or until the flesh is very tender and caramelized. Remove from oven and let cool until you can handle them.
While the eggplants are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Dice the onion and sauté it in the pot until translucent, about 5-7 minutes. Mince the garlic cloves and add them to the pot, cooking for another 1-2 minutes until fragrant.
Scoop the roasted eggplant flesh out of the skins and add it to the pot with the onion and garlic.
Add the vegetable broth, canned diced tomatoes (with their juices), smoked paprika, ground cumin, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. Adjust seasoning to taste.
Serve the soup hot, garnished with a drizzle of heavy cream or coconut milk (if using) and a sprinkle of chopped fresh parsley. Enjoy!
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 5197 mg | 226% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 67.5 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5185 mg | 110% | |
*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.
