Eggplant cream soup with shrimps
8 servings
60 minutes
Eggplant cream soup with shrimp is an exquisite dish of Mediterranean cuisine that combines the delicate taste of vegetables with a marine accent. The recipe's origins trace back to the rich culinary traditions of coastal regions where fresh seafood pairs with seasonal gifts of nature. This soup has a velvety texture enhanced by the aroma of roasted tomatoes and garlic. The creamy notes of the cream soften the flavor of the eggplants, while spices like nutmeg and basil add refined depth to the dish. Shrimp adds juiciness and a light salty freshness. This soup is perfect for a cozy dinner or festive lunch, and its rich flavor is best revealed alongside crispy white toasts. It’s not just a dish — it’s a small culinary journey to the sunny shores of the Mediterranean.
1
We place washed shrimp, preferably fresh, in water with their shells on, adding about one liter depending on the number of shrimp. We add about 0.5 teaspoons of salt. I made broth from 10 large shrimp, but if possible, it's better to take more.
- Shrimps: 10 g
- Salt: to taste
2
While the broth is boiling (be careful not to overcook the shrimp, or they will be rubbery), we clean the eggplants and zucchini, cut them into small pieces, and place them in a large pot. Once the broth is ready, pour it over the eggplants, add another 0.5 teaspoons of salt, and let it cook covered. Be sure to stir a couple of times, or not everything will cook through.
- Eggplants: 4 pieces
- Zucchini: 2 pieces
- Salt: to taste
3
Preheat the oven to 200 degrees. Blanch the tomatoes and peel them. It's important that the tomatoes are ripe and not sour. The tastier the tomatoes, the tastier the soup will be. If good tomatoes are unavailable, it's better to use canned peeled diced tomatoes. I buy Spanish ones.
- Tomatoes: 2 pieces
4
We clean the garlic. If the cloves are large, we cut them in half or even smaller.
- Garlic: 5 clove
5
Place tomatoes and garlic cloves in an open oven dish (even on a baking sheet). Leave to bake for 15-20 minutes.
- Tomatoes: 2 pieces
- Garlic: 5 clove
6
When the eggplants are ready, we pour the broth into a separate pot. We add tomatoes and garlic to the eggplants and puree everything with a blender. We pour in the cream, blend again, and add broth to achieve the desired consistency.
- Tomatoes: 2 pieces
- Garlic: 5 clove
- Cream 20%: 250 g
7
We add salt and pepper if needed, then add nutmeg and basil. We clean the shrimp, if desired, especially if there are few, cut them into pieces and add to the soup.
- Freshly ground white pepper: to taste
- Salt: to taste
- Nutmeg: to taste
- Green basil leaves: to taste
- Shrimps: 10 g
8
Tastes best with white toasts!