This creamy roasted eggplant soup is perfect for a cozy dinner or as a starter for a larger meal. The roasted eggplant gives it a rich, smoky flavor, while the lemon juice adds a bright note to balance the dish.
Author:Amanda MacArthur
Prep Time:15 minutes
Cook Time:1 hour 20 minutes
Total Time:1 hour 35 minutes
Yield:6 servings 1x
Category:Soups
Ingredients
Scale
3 Italian eggplants (about 2.5 lbs)
2 tbsp olive oil
1 cup onion, diced
1/2 tsp ground cumin
1/2 tsp paprika
4 cloves garlic, chopped
6 cups vegetable stock
1 tsp salt
1/2 tsp white pepper
3 tbsp lemon juice
1/2 cup parsley, chopped
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
Using a fork, poke 7-8 holes in each eggplant. Place them on the prepared baking sheet and roast for 50-60 minutes, turning every 20 minutes, until they’re soft and have burst. Remove from the oven and let cool slightly.
Once cool enough to handle, peel the eggplants and set the flesh aside.
In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion, cumin, and paprika. Cook for 5-6 minutes, stirring often, until the onion is translucent.
Add the chopped garlic and cook for another 30 seconds until fragrant.
Add the reserved eggplant flesh, vegetable stock, salt, and pepper to the saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes.
Using an immersion blender, puree the soup until smooth.
Stir in the lemon juice and chopped parsley.
Ladle the soup into bowls and garnish with additional chopped parsley if desired. Serve hot and enjoy!
