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Hearty Roasted Eggplant Soup for Comforting Days

Roasted Eggplant Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 large eggplants halved
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the eggplants by drizzling them with olive oil and seasoning with salt and smoked paprika. Place them cut side down on a baking sheet.
  3. Roast the eggplants for about 30-35 minutes until they are soft and slightly charred.
  4. In a large pot, heat more olive oil over medium heat and sauté the diced onion and garlic until the onion is translucent.
  5. Add the diced bell pepper to the pot and cook for an additional 5 minutes until softened.
  6. Remove the roasted eggplants from the oven, scoop out the flesh, and add it to the pot.
  7. Pour in the vegetable broth and stir to combine all ingredients.
  8. Bring the mixture to a simmer and let it cook for about 15 minutes to meld the flavors.
  9. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a countertop blender in batches.
  10. Taste and adjust salt and pepper as needed before serving. Garnish with fresh parsley just before serving.