Eggplant cream soup
4 servings
35 minutes
Eggplant cream soup is a delicate dish of Chinese cuisine that combines the tenderness of eggplants, the spiciness of roasted tomatoes, and creamy softness. Its history traces back to traditional recipes from Sichuan province, known for rich and aromatic soups. The velvety texture, light sweetness of cream, and delicate spiciness of chili sauce make this soup an ideal choice for a warming dinner. Smoked paprika adds a hint of smoky aroma while melted cheese enriches the flavor making it thicker and more intense. This puree soup is served with herbs and fresh toasts, enjoying its creamy consistency and deep flavors that balance between the lightness of vegetables and the richness of cream. This dish is not only delicious but also nutritious, suitable for both a light lunch and an exquisite dinner.
1
Peel the eggplants, cut them into cubes, salt them, and let them sit for 15 minutes (to release bitterness). Roast the tomatoes with garlic (20 minutes at 220°C) in the oven.
- Eggplants: 400 g
- Tomatoes: 200 g
- Garlic: 2 cloves
- Salt: to taste
2
Chop the onion finely and sauté until golden in vegetable oil. Add bell pepper and tomato, and simmer for about 2 minutes.
- Onion: 1 piece
- Sweet pepper: 1 piece
- Tomatoes: 200 g
3
Rinse the eggplants with cold water, dry them, and add to the tomatoes. Add vegetable broth, cover with a lid, and simmer on low heat for 15 minutes.
- Eggplants: 400 g
- Tomatoes: 200 g
- Vegetable broth: 300 ml
4
Add cream, cheese, spices and blend everything in a blender.
- Cream: 120 ml
- Processed cheese: 50 g
- Spices: to taste