Aubergine Soup

Made from the finest eggplants, tomatoes, and aromatic herbs, aubergine soup is a delicious, velvety concoction. The eggplant, also known as aubergine, which is the star of this Mediterranean-inspired recipe, gives this luscious mixture its name. The soup is a culinary masterpiece that is ideal for enjoying on a chilly evening because of its vibrant, creamy texture and earthy, slightly smoky flavor. It is a delicious addition to your menu because of the mouthwatering flavor and alluring aroma it has to offer.

Aubergine Soup Ingredients

• 3 large eggplants (about 2.5 pounds)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 ripe tomatoes, diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

How To Make Aubergine Soup

1. To create this exquisite Aubergine Soup, follow these simple steps. Begin by preheating your oven to 375°F (190°C).
2. On a baking sheet, arrange the diced eggplants after peeling and cutting them. Add some olive oil and roast for about 25 minutes, or until they are soft and just beginning to turn golden.
3. To make a fragrant soup base, sauté the finely chopped onion and minced garlic in a large pot until they become translucent.
4. Add salt and pepper, along with the diced tomatoes, dried thyme, and roasted eggplants. To allow the flavors to meld, cook this mixture for an additional five minutes.
5. Pour in the vegetable broth, and bring the soup to a gentle simmer. Let it cook for an additional 15-20 minutes, giving the ingredients time to fully infuse their flavors.
6. The soup should be pureed using a countertop blender or an immersion blender to achieve a smooth, creamy texture.
7. Enjoy the symphony of flavors by serving the aubergine soup hot and garnishing it with fresh thyme or a drizzle of olive oil.

What To Serve With Aubergine Soup

• Mediterranean Herb Focaccia: This freshly baked focaccia with flavorful Mediterranean herbs and olive oil pairs beautifully with the aubergine soup. Each bite is a Mediterranean adventure thanks to the soft, herbed bread’s delightful contrast to the creamy texture of the soup and the olive oil’s hint of richness.
• Greek Salad with Feta and Kalamata Olives: A tangy Greek salad bursting with fresh cucumbers, tomatoes, feta cheese, and briny Kalamata olives offers a cool and crunchy contrast to the aubergine soup. The earthy richness of the soup is delightfully offset by the bright, tangy notes in the salad.
• Garlic and Rosemary Roasted Potatoes: These roasted potatoes are crispy and add a savory, herbaceous element to the dish. They are kissed with garlic and rosemary. It’s a hearty and well-balanced combination because their crispy exterior and tender interior provide a satisfying textural contrast to the creamy soup.
• Quinoa salad with lemon flavor: A lemony quinoa salad with a burst of freshness enhances the flavors of the soup with its citrusy tang. The creamy soup contrasts beautifully with the salad’s light and fluffy texture to create a unified, well-rounded meal.

How To Store This Recipe?

1. In The Fridge: Store your Aubergine Soup in an airtight container in the refrigerator. Consume within 3-4 days to maintain freshness.
2. In The Freezer: To freeze, allow the soup to cool, then transfer it to a freezer-safe container. Leave some space for expansion, seal tightly, and label with the date. It can be stored for up to 3 months.
3. To Reheat: Reheat Aubergine Soup on the stovetop over low to medium heat, stirring occasionally until it’s piping hot. In a pinch, use the microwave, reheating in short bursts and stirring to ensure even warmth.

Recipe Nutrition Facts

Calories: Approximately 180 calories per serving
Fat: 8 grams
Carbohydrates: 28 grams
Protein: 3 grams
Dietary Fiber: 9 grams
Sugars: 14 grams
Vitamin A: 680 IU
Vitamin C: 17 milligrams
Calcium: 40 milligrams
Iron: 1.3 milligrams
Potassium: 480 milligrams
Sodium: 890 milligrams

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