This Creamy Roasted Eggplant Soup is a celebration of Mediterranean flavors, blending the smoky richness of roasted eggplant with aromatic spices and bright citrus notes. The humble eggplant, native to the Indian subcontinent but embraced by cuisines around the world, takes center stage in this velvety concoction.
The soup’s foundation lies in the careful roasting of globe eggplants, a process that transforms their spongy flesh into a lusciously soft, almost custard-like texture. This method of preparation dates back centuries in Middle Eastern and Mediterranean cooking, where eggplants are often charred over open flames to impart a deep, smoky essence. As the eggplants roast, their natural sugars caramelize, developing complex flavors that range from subtly sweet to pleasantly bitter.
The addition of cumin and paprika pays homage to the eggplant’s journey along ancient spice routes. Cumin, with its earthy warmth, has been a staple in Mediterranean cooking since Roman times, while paprika brings a gentle sweetness and a hint of capsicum heat, reflecting the Moorish influences in Southern European cuisine.
Garlic and onion provide a savory backbone, their pungency mellowed through gentle sautéing. The vegetable stock binds these elements together, creating a soup that’s luxuriously creamy without the addition of dairy – a common feature in many traditional Mediterranean recipes that cater to the region’s warm climate.
A finishing touch of lemon juice cuts through the richness, its brightness lifting and balancing the deep, roasted flavors. This acidic note is a nod to the citrus groves that dot the Mediterranean coastline, their fruits an integral part of the region’s culinary identity.
The soup’s silky smooth texture, achieved through careful blending, is punctuated by the fresh, herbaceous pop of Italian parsley. This final flourish of green not only adds visual appeal but also brings a crisp, peppery contrast to the soup’s mellow base.
Each spoonful of this Creamy Roasted Eggplant Soup offers a journey through Mediterranean history and flavors – smoky, savory, and subtly spiced, with a luxurious texture that comforts and satisfies.
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Creamy Roasted Eggplant Soup
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Soups
Ingredients
- 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!
If you try this Creamy Roasted Eggplant Soup, let me know what you think!
