Smoky Eggplant Soup

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;Â©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. ItÃ¢ÂÂs 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. ItÃ¢ÂÂs an elegant yet simple recipe that transforms humble ingredients into a restaurant-quality experience.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Advanced

Servings: 12

Calories: 180

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;Â©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. ItÃ¢ÂÂs 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. ItÃ¢ÂÂs an elegant yet simple recipe that transforms humble ingredients into a restaurant-quality experience.

Ingredients

Eggplants
Olive oil
Onions, sliced
Garlic, chopped
Tomatoes, chopped
Chicken broth
Fresh basil, chopped
Fresh oregano, chopped
Salt and pepper
Tabasco sauce
Grated Parmesan cheese

Directions

1
Preheat your broiler or grill to high. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
2
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.
3
Cook the eggplants until they are deeply browned, charred, and soft, which takes about 10 to 12 minutes. Remove from heat.
4
Once cool enough to handle, scoop out the flesh from the skins and coarsely chop it. Set the eggplant flesh aside.
5
Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
6
Add the sliced onions and chopped garlic to the pot. Sauté until the onions are golden and translucent, about 7 to 8 minutes.
7
Stir in the chopped tomatoes. Cook until they begin to wilt and release their juices, about 5 minutes.
8
Add the chopped eggplant flesh and the chicken broth to the pot. Bring the mixture to a boil.
9
Reduce the heat to low and let the soup simmer uncovered for 10 minutes to allow the flavors to meld.
10
Stir in the fresh basil and oregano. Simmer for an additional 2 minutes.
11
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.
12
Transfer the solid vegetables to a food processor or blender. Puree until completely smooth and creamy.
13
Return the pureed vegetable mixture to the pot with the reserved broth. Reheat gently until just below a simmer.
14
Season the soup with salt, pepper, and Tabasco sauce to taste.
15
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.

Read it online: https://www.chefs-mate.com/recipe/smoky-eggplant-soup/