Eggplant Cream Soup
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Cook Time50 minprep_time_text 10 mintotal_time_text 50 min
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Serving2
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DifficultyEasy
What is the first dish you think of when you see an eggplant? Mine will be the eggplant cream soup. I like the taste of baked vegetables mixed with cream so the texture is silky and gentle.
Ingredients
Eggplant Cream Soup: Directions
Prepare vegetable broth. Dice onions and carrots into small pieces and brown them in a skillet with a little olive oil. Add 2 crushed cloves of garlic and heat for another 1 minute until garlic gives its flavour fully.


Pour 0.8-1 liters of water, add salt, 2 peas of allspice and 1 bay leaf. Cook the broth for 15 minutes until the carrot is ready.


Preheat the oven to 180 degrees. Wash eggplants well and dry with a paper towel. Cut in half lengthwise and place on a baking sheet with parchment. Add a little salt and sprinkle with 2 tbsp. of olive oil.


Bake in the oven for 25-30 minutes. Use a spoon to select the flesh from the baked eggplant.


Place the eggplant flesh in the broth. Remove the spices and beat everything with a blender until it becomes smooth.


Add 100 ml of cream and season with salt and pepper. Heat the soup a little more with the cream and serve immediately.


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Eggplant Cream Soup
Ingredients
Follow The Directions
Eggplant Cream Soup: Directions

Prepare vegetable broth. Dice onions and carrots into small pieces and brown them in a skillet with a little olive oil. Add 2 crushed cloves of garlic and heat for another 1 minute until garlic gives its flavour fully.

Pour 0.8-1 liters of water, add salt, 2 peas of allspice and 1 bay leaf. Cook the broth for 15 minutes until the carrot is ready.

Preheat the oven to 180 degrees. Wash eggplants well and dry with a paper towel. Cut in half lengthwise and place on a baking sheet with parchment. Add a little salt and sprinkle with 2 tbsp. of olive oil.

Bake in the oven for 25-30 minutes. Use a spoon to select the flesh from the baked eggplant.

Place the eggplant flesh in the broth. Remove the spices and beat everything with a blender until it becomes smooth.

Add 100 ml of cream and season with salt and pepper. Heat the soup a little more with the cream and serve immediately.
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