This Smoky Eggplant Soup is a celebration of deep, charred flavors and creamy textures without the heavy cream. By broiling the eggplants first, you unlock a rich, smoky essence that forms the backbone of the dish. The combination of sautéed onions, garlic, and fresh tomatoes builds a robust aromatic base, while the chicken broth ties everything together with savory depth. Finished with fresh basil, oregano, and a hint of Tabasco, this soup is both comforting and vibrant. ItâÂÂs perfect for chilly evenings, offering a light yet satisfying meal that feels like a warm hug in a bowl. Serve it with crusty bread for dipping, and garnish with sharp Parmesan cheese to elevate the umami notes. ItâÂÂs an elegant yet simple recipe that transforms humble ingredients into a restaurant-quality experience.
Smoky Eggplant Soup
Description
This Smoky Eggplant Soup is a celebration of deep, charred flavors and creamy textures without the heavy cream. By broiling the eggplants first, you unlock a rich, smoky essence that forms the backbone of the dish. The combination of saut&# 195;©ed onions, garlic, and fresh tomatoes builds a robust aromatic base, while the chicken broth ties everything together with savory depth. Finished with fresh basil, oregano, and a hint of Tabasco, this soup is both comforting and vibrant. ItâÂÂs perfect for chilly evenings, offering a light yet satisfying meal that feels like a warm hug in a bowl. Serve it with crusty bread for dipping, and garnish with sharp Parmesan cheese to elevate the umami notes. ItâÂÂs an elegant yet simple recipe that transforms humble ingredients into a restaurant-quality experience.Ingredients
Directions
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Preheat your broiler or grill to high. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
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Brush the cut sides of the eggplants with 1 tablespoon of olive oil. Place them cut-side up under the broiler or on the grill.
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Cook the eggplants until they are deeply browned, charred, and soft, which takes about 10 to 12 minutes. Remove from heat.
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Once cool enough to handle, scoop out the flesh from the skins and coarsely chop it. Set the eggplant flesh aside.
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Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
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Add the sliced onions and chopped garlic to the pot. Sauté until the onions are golden and translucent, about 7 to 8 minutes.
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Stir in the chopped tomatoes. Cook until they begin to wilt and release their juices, about 5 minutes.
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Add the chopped eggplant flesh and the chicken broth to the pot. Bring the mixture to a boil.
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Reduce the heat to low and let the soup simmer uncovered for 10 minutes to allow the flavors to meld.
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Stir in the fresh basil and oregano. Simmer for an additional 2 minutes.
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Strain the soup through a fine-mesh sieve into a bowl, separating the solid vegetables from the broth. Reserve the hot liquid in the pot.
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Transfer the solid vegetables to a food processor or blender. Puree until completely smooth and creamy.
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Return the pureed vegetable mixture to the pot with the reserved broth. Reheat gently until just below a simmer.
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Season the soup with salt, pepper, and Tabasco sauce to taste.
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Ladle into bowls and garnish with grated Parmesan cheese before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 10mg4%
- Sodium 800mg34%
- Total Carbohydrate 15g5%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
