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Comforting Roasted Eggplant Soup Recipe

Roasted Eggplant Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium eggplants diced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Toss diced eggplants with 2 tablespoons of olive oil, salt, and pepper.
  3. Spread eggplants on a baking sheet and roast for 25-30 minutes, until golden brown.
  4. In a large pot, heat the remaining olive oil over medium heat, then add chopped onions and garlic.
  5. Add the roasted eggplant to the pot along with ground cumin and smoked paprika.
  6. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  7. Using an immersion blender, purée the soup until smooth and creamy.
  8. Taste and adjust seasoning with salt and pepper as needed before serving.
  9. Serve hot, garnished with fresh basil or parsley.