Creamy roasted eggplant soup
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4.9
147 reviews
Excellent
Creamy roasted eggplant soup
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Naturally smoky, piquant and full of deep flavours, this creamy roasted eggplant soup will put some zest into the cold season. Get this recipe and find many other hassle-free weeknight delights in The Ultimate One Pan Oven Cookbook - enter my giveaway for a chance to win your own copy!
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Ingredients
- 1 large tomato or 2 medium
- 1 large Italian eggplant
- 1 large bell pepper red, yellow or orange
- 5 garlic cloves
- 1 TB olive oil
- 2 cups vegetable stock
- ½ cup half and half cream or more stock for vegan version
- 2 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper optional
- crackers for serving
- parsley or cilantro for serving
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Instructions
- Preheat oven to 400F. Prepare the vegetables by slicing them in half lengthwise. Remove the stems from tomato and eggplant. Remove the seeds and white ribs from inside the pepper.
- Place all the vegetables in a roasting pan in one layer, cut side up, and scatter the garlic in between the vegetables. Pour the olive oil over the vegetables and lightly rub all over.
- Roast the veggies in the oven for 1 hour and 20 minutes or until they are fully cooked and soft, flipping them halfway. When turning the vegetables, cover the garlic cloves with the peppers to prevent them from burning.
- No need to peel the vegetables, but if you'd like the soup to have a smoother consistency, you can easily take the skin off the vegetables after they are roasted.
- Once the vegetables are cooked, roughly chop them and place them in a blender with the stock. Blend until smooth.
- Pour the soup into a pot and warm gently. Add the cream and spices, and mix. Serve with crackers and cilantro or parlsey.
- For thinner soup, add a little bit more stock.
Equipments used:
Notes
- Disclosure: I received a review copy of The Ultimate One-Pan Oven Cookbook by Julia Konovalova, but not otherwise compensated. All opinions, as usual, are my own.
- ATitle: The Ultimate One-Pan Oven CookbookAuthor: Julia KonovalovaPublisher: Page Street Publishing CompanyISBN: 978-1-62414-564-3
- Acknowledgment: Excerpted from The Ultimate One-Pan Oven Cookbook. Copyright © 2018 Julia Konovalova. Published by Page Street Publishing Company. Reproduced by arrangement with the Publisher. All rights reserved.
- Copyright: Copyright © 2018 Julia KonovalovaPublished by: Page Street Publishing Company
Nutrition Information
Show Details
Calories
65kcal
(3%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
6mg
(2%)
Sodium
390mg
(16%)
Potassium
242mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1084IU
(22%)
Vitamin C
23mg
(26%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 390mg | 16% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 23mg | 26% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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