Creamy Roasted Eggplant Soup
Automatically translated from Romanian. See the Romanian original
A velvety cream soup made from roasted eggplant, sautéed zucchini, onion, and garlic, served with a dollop of sour cream and sprinkled with sun-dried tomatoes.
Ingredients
Method
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Sauté the onion and garlic first, then add the diced zucchini.
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Sprinkle with salt and let it sauté for 4-5 minutes.
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After that, add the roughly chopped eggplants and the broth.
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Let it simmer for about 15-20 minutes.
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Using an immersion blender, purée everything, adding the sour cream, salt, and pepper to taste.
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Chop the tomatoes and sprinkle them on top when serving the soup.
The story behind this recipe
Deliciously creamy and tasty! That's what I would say in a few words about this roasted eggplant cream soup. It takes 20 minutes to prepare (that is, if you already have the eggplants roasted). Unfortunately, I didn't take a picture while I was cooking it, but I'm sure you will follow every step perfectly. For 4 servings of soup we need: 2 roasted and peeled eggplants, 1 small zucchini, 1 white onion, 2 garlic cloves, 1 tablespoon of sour cream, sun-dried tomatoes, roasted seeds (optional but recommended), salt and pepper to taste, 3 cups of vegetable broth (or water if you don't have any). Sauté the onion and garlic first, then add the diced zucchini. Sprinkle with salt and let it sauté for 4-5 minutes. After that, add the roughly chopped eggplants and the broth. Let it simmer for about 15-20 minutes. Using an immersion blender, purée everything, adding the sour cream, salt, and pepper to taste. Chop the tomatoes and sprinkle them on top when serving the soup. It's brilliantly simple and different! You'll see ❤️. Source: Facebook (2020-06-09). I'm a fan of cream soups! And this one won the gold medal 🥇. Eggplant cream soup 🍆. To keep everyone happy, I also added tomatoes. Sun-dried ones 🌞. [Ingredients list repeated] [Steps repeated].
