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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

While the eggplants are roasting, heat the olive oil in a large pot over medium heat.

Step 4

Add the chopped onion and cook for 5-7 minutes until it becomes translucent.

Step 5

Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 6

Once the eggplants are roasted, allow them to cool slightly. Scoop out the flesh and discard the skins.

Step 7

Add the roasted eggplant flesh to the pot with the onions and garlic.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Taste and adjust seasoning as needed.

Step 12

Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve warm.

Nutrition Facts

Serving size	1861.2 grams (1861.2g)

Amount per serving	% Daily Value*
Calories	1255

Total Fat 78.30g	100%
Saturated Fat 30.30g	152%
Polyunsaturated Fat 5.50g
Cholesterol 120mg	40%
Sodium 4665mg	203%
Total Carbohydrate 114.20g	42%
Dietary Fiber 32.80g	117%
Total Sugars 42.50g
Protein 26.10g	52%

Vitamin D 0IU	0%
Calcium 273mg	21%
Iron 9mg	50%
Potassium 3489mg	74%

*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.

Source of Calories

Fat: 55.7%

Protein: 8.2%

Carbs: 36.1%