Roasted Eggplant Aubergine Soup

Warm, comforting, and rich in smoky, spiced flavors, this Roasted Eggplant Aubergine Soup is a perfect blend of simplicity and sophistication. The recipe features roasted eggplants, caramelized to perfection, which bring a velvety depth to the soup, complemented by aromatic sautéed onions, garlic, and a hint of smoked paprika and cumin. A burst of brightness from canned tomatoes and the option of a creamy garnish take this dish to the next level. Serve this gluten-free, vegetarian soup as a cozy starter or a light main course, with crusty bread or a fresh salad on the side. Easy to make and ready in under an hour, this hearty soup is a flavorful way to savor the earthiness of roasted eggplant in every spoonful.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants (aubergines)
• 2 tablespoons olive oil
• 1 medium yellow onion
• 4 cloves garlic cloves
• 4 cups vegetable broth
• 1 15-ounce can canned diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 2 tablespoons heavy cream or coconut milk (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.

Step 3

Brush the scored flesh with 1 tablespoon of olive oil and place the eggplants cut side down on the prepared baking sheet.

Step 4

Roast the eggplants in the preheated oven for 30-35 minutes, or until the flesh is very tender and caramelized. Remove from oven and let cool until you can handle them.

Step 5

While the eggplants are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 6

Dice the onion and sauté it in the pot until translucent, about 5-7 minutes. Mince the garlic cloves and add them to the pot, cooking for another 1-2 minutes until fragrant.

Step 7

Scoop the roasted eggplant flesh out of the skins and add it to the pot with the onion and garlic.

Step 8

Add the vegetable broth, canned diced tomatoes (with their juices), smoked paprika, ground cumin, salt, and black pepper. Stir to combine.

Step 9

Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.

Step 10

Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. Adjust seasoning to taste.

Step 11

Serve the soup hot, garnished with a drizzle of heavy cream or coconut milk (if using) and a sprinkle of chopped fresh parsley. Enjoy!

Nutrition Facts

Serving size	(2560.6g)

Amount per serving	% Daily Value*
Calories	1227.5

Total Fat 62.7g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 9.2g
Cholesterol 42.5mg	0%
Sodium 5196.9mg	0%
Total Carbohydrate 149.0g	0%
Dietary Fiber 52.7g	0%
Total Sugars 67.5g
Protein 33.6g	0%

Vitamin D 0IU	0%
Calcium 449.9mg	0%
Iron 12.5mg	0%
Potassium 5185.2mg	0%

*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: 43.6%

Protein: 10.4%

Carbs: 46.0%