Creamy aubergine soup is a smooth and comforting soup made from roasted or cooked aubergine blended into a velvety texture. This creamy aubergine soup recipe delivers a rich, slightly smoky flavor balanced by creaminess, making it an elegant starter or a satisfying light meal. Simple ingredients and careful cooking allow the natural taste of aubergine to shine.
Creamy Aubergine Soup
Print RecipeIngredients
- 1 Piece aubergine (eggplant)
- 2 Table spoon (tbsp) oil
- 1 Decilitre (dl) heavy cream
- 2 Piece garlic cloves
- 1 Piece onion
- 1 Table spoon (tbsp) lemon juice
- 1 Tea spoon (tsp) salt
- 2 Peck pepper
- 1 Table spoon (tbsp) balsamic vinegar
Instructions
This aubergine soup light, fresh and a little bit sour. Don’t use the eggplant peel, because very hard to make it mashed. Peel the eggplant and cut into small cubes, chop the onion and garlic too. Heat the oil in a large kettle and cook the eggplant, onion, and garlic in it, salt and pepper while stirring occasionally, until they are tender and golden browned. Add stock (or water) simmer the soup for about 15 minutes. Blend the soup in batches in a food processor or use immersive blender, transferring it as you blend it back to the kettle. Add the heavy cream, lemon juice and more season as you like. Let the soup boil once you have added the cream, but do not cook for minutes. Garnish the soup with balsamic vinegar and serve with grissini or toast. If you are not using it right away, store it in the refrigerator once it has cooled and heat up it without letting it boil.
