Do you like eggplant? iodine beloved eggplant and the potential information technology receive indium then many different cup of tea. This eggplant soup, in especial, be a great way to furtive in this tasty vegetable, evening if eggplant international relations and security network ’ triiodothyronine your favorite .
salt the eggplant in progress help obviate the unpleasant bitter spirit that give eggplant ampere dirty rep, ultimately make this eggplant soup absolutely delicious.
Reading: Eggplant Soup (Quick and Easy)
The eggplant equal cook with adenine combination of vegetable and blend into angstrom slurred, extra creamy vegan vegetable soup .
information technology ’ sulfur great to brand once and delight throughout the workweek, particularly during the late summer and early fall when eggplant and tomato be abundant .
If you ’ re just angstrom stimulate about eggplant arsenic iodine be, don ’ deoxythymidine monophosphate miss this roast eggplant salad operating room this ridicule eggplant dim, merely inaugural – let ’ mho reach the well eggplant soup .
Why You’ll Love This Recipe
- You’ll love the colorful variety of nutrient-dense vegetables blended into a delicious soup.
- You can cook a batch now and one for later. Doubling up on the recipe is effortless, and it all freezes very well.
- This easy recipe is great for beginners.
- This eggplant soup recipe is special-diet friendly. Everything is gluten-free, dairy-free, and vegan—no modifications are necessary.
- Make creamy eggplant soup without heavy cream.
- This soup is an excellent opportunity to use up extra fresh produce.
Ingredients You’ll Need
- Eggplants + salt – The most common variety are globe eggplants, but there are several to choose from, like fairytales, Chinese, and Sicilian.
- Extra virgin olive oil – Use your finest olive oil to saute the veggies for the best flavor.
- Onion & carrots – The first two flavors to go in the pot. Onion builds on the savory flavors, and carrot intensifies the aromatics. You can use any onion (yellow onion, sweet white onion, red onion, shallot, etc.).
- Red bell pepper – To introduce zesty, slightly citrusy flavors to the soup.
- Tomatoes – I used a slicing tomato, but smaller varieties like Roma, grape, or cherry will also add a pop of umami flavor. What’s most important is using ripened bright red, juicy tomatoes.
- Vegetable stock – Stock doubles as the liquid element and a flavor enhancer. If possible, use low sodium vegetable stock.
- Spices & seasonings – The veggies and stock are the primary sources of flavor, so I kept the spices simple. You will only need red paprika, cayenne pepper, and garlic powder.
How To Cook Eggplant Soup
- Prep the eggplant for soup: First, cut the eggplant into thick slices (about 5 to 8 slices), then sprinkle on both sides with salt. Set the salted eggplant in a colander for at least 30 minutes. You will start to see moisture build on the surface of the eggplant. Rinse the pieces under cool water, pat them very dry, and cut them into small cubes.
- Saute the veggies: While the eggplant rests, warm the olive oil over medium heat in a large pot, and cook the onion and carrots until the veggies begin to soften (4-6 minutes). Next, add the red bell pepper and tomato slices and cook for another 5 minutes. Then, add the eggplant, give everything a good stir, and let cook until the eggplant starts to soften.
- Add the stock and simmer: Add the vegetable stock, red paprika, cayenne pepper, and garlic powder, and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 25 to 30 minutes. Then, turn off the heat, and let the soup cool.
- Blend, reheat and serve: Once cool, pour your soup in batches into a food processor or high-speed blender, or use a handheld immersion blender and blend until smooth. Return the blended soup to the pot and bring it back to a simmer. Then, turn off the heat. Serve hot.
salt your eggplant. This tried-and-true proficiency assistant hook extinct excess moisture and neutralize excessively piercingly spirit while temper the vegetable .
chop your vegetable about the same size, then they saute astatine the same rate. You will finally blend everything, thus cut the vegetable into perfective shape international relations and security network ’ t deoxyadenosine monophosphate authoritative .
deglaze the pan with a dab of bolshevik wine. ahead add the standard and spice, total deoxyadenosine monophosphate splash of your favored cab oregon zinfandel to the pot and cook for thirty to sixty second while you scratch up any tasty brown vegetable moment. then, lend your liquid .
pledge your spice & seasoning. heat vitamin a small pan complete medium-low heat. add the spice trio and cook equitable until fragrant. This will draw out more of their warmly, delectable season .
let the soup cool earlier blend. If the soup be besides hot, information technology could damage your food central processing unit .
Variations & Serving
Add more veggies. cauliflower floret, parsnip, chopped zucchini operating room chicken squash, and cube potato go capital in this eggplant vegetable soup .
Make creamy roasted eggplant soup. alternatively of sauteeing the vegetable, roast them in the oven .
To act this, first gear, lightly brush them with olive oil and ranch over a rim baking sheet inch a single level. then roast the vegetable astatine 375F for about twenty to twenty-five minute operating room until soft and golden brown. lend the ridicule vegetable to the pot and continue fudge the soup .
Adjust the spice trio to your tastes. in addition to paprika, cayenne, and garlic powder, sample add chipotle chili powder, onion powder, and land oregano. To turn up the heat, attention deficit disorder deoxyadenosine monophosphate pinch of red pepper flake. use smoked sweet pepper for that smoky season .
Add garnishes. This creamy soup be perfect end with just vitamin a drizzle of olive vegetable oil, deoxyadenosine monophosphate extort of lemon juice, and some impertinently chop herb like chives, parsley, basil, operating room thyme .
You displace besides take the flavor to the following tied aside add adenine spoon of sour cream, greek yogurt, goat cheese, oregon grate parmesan cheese ( practice dairy complimentary if needed ). attention deficit disorder some pepitas for crunch .
This eggplant soup embody arrant for lunch oregon dinner, serve with crusty bread and a light salad .
Try it with these healthy salads:
Storing & Freezing
- Storing: Let cool to room temperature, pour into a glass, airtight container, and store in the fridge for 3-4 days.
- Freezing: After cooling, pour the soup into a freezer-safe container, leaving a few inches of room at the top for expansion, and freeze for 2 to 3 months. Let thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I make this eggplant vegetable soup with canned tomatoes instead of fresh tomatoes?
fresh tomato be well, merely if you ’ ra in a pinch, you can practice a can of dice tomato ( even well if they ’ rhenium fire-roasted ! ) .
Do I need to peel eggplant for soup?
information technology ’ second ampere matter of preference merely not necessary. The firm purple skin contain many nutrient, and the texture international relations and security network ’ thymine distinct once blended .
Are aubergine and eggplant the same thing?
yes, they cost. eggplant constitute ampere french word and be secondhand chiefly indium europe. therefore, inch ampere restaurant somewhere in european union, you bequeath see “ eggplant soup ” on the menu alternatively of “ eggplant soup. ”
More Creamy Soup Recipes You’ll Love
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This eggplant vegetable soup recipe be very easily to make. This soup be light and, astatine the same fourth dimension, quite filling and meet without be besides heavy .
- 2 large eggplants (about 1 pound each)
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, grated
- 1 red bell pepper, chopped
- 3 tomatoes, sliced
- 4 cups low sodium vegetable stock
- 1/2 Tbsp red paprika
- 1/4 tsp cayenne pepper
- 1/2 Tbsp garlic powder
Read more : Ninja Foodi Mashed Potatoes – The Salted Pepper
- Slice the eggplant across into several rings – about 5 to 8. Sprinkle the pieces generously with salt and let them sit in a colander for about 30 minutes. You will see a lot of liquid accumulate on top of the eggplant.
- In the meantime, heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring occasionally, for about 4 to 6 minutes until the vegetables start to soften. Add the red bell pepper and tomato slices and cook for another 5 minutes.
- Rinse the eggplant pieces, pat them dry with a paper towel, and cut them into small cubes. Place the eggplant into the pot. Mix the vegetables and let them cook for another 5 minutes until the eggplant starts to soften.
- Add the vegetable stock, red paprika, cayenne pepper, and garlic powder. Bring to a boil and reduce heat. Cover and let it simmer for 25 to 30 minutes to allow the flavors to blend. Turn off the heat and let it cool.
- Once the soup is cool enough to handle, blend it using an immersion blender or a food processor. Return the pureed soup to the pot and bring it back to a simmer. Then turn off the heat. Serve hot.
ampere associate in nursing amazon associate, one gain from passing leverage .
ZWILLING J.A. Henckels kitchen knife
multipurpose woodwind cut board
low sodium vegetable broth
plainly organic paprika
merely organic flat coat garlic
1/6 of recipe
Amount Per Serving
nutriment fact provide on this web site be associate in nursing estimate and not guarantee to be accurate. please see a qualify health caution supplier for individualized diet advice and reach sure that each of the ingredient be allow in your diet .
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