Indulge in the Creamy Goodness of Roasted Eggplant Soup

This rich and creamy roasted eggplant soup is the perfect dish to warm you up on a chilly evening. The smoky flavor of the roasted eggplant blends perfectly with the creamy texture of the soup, creating a velvety and flavorful meal that will leave you wanting more. This is a must-try recipe for any soup lover!

Ingredients

• 2 large eggplants
• 1 onion, diced
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Preheat the oven to 400°F. Cut the eggplants in half lengthwise and place them cut side down on a baking sheet.
2. Roast the eggplants in the oven for 45-50 minutes, or until the skin is wrinkled and the flesh is soft.
3. Remove the eggplants from the oven and let them cool slightly. Scoop out the flesh and discard the skins.
4. In a large pot, sauté the diced onion and minced garlic until softened.
5. Add the roasted eggplant flesh to the pot and stir to combine.
6. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes.
7. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with salt and pepper.
8. Simmer the soup for another 5 minutes to allow the flavors to meld together.
9. Garnish with fresh parsley before serving.
10. Enjoy the rich and creamy roasted eggplant soup hot with a slice of crusty bread.

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