Eggplant cream soup with baked tomatoes
4 servings
35 minutes
Eggplant cream soup with roasted tomatoes is a delicate and aromatic dish inspired by European culinary traditions. Its soft velvety texture combines with the rich flavor of eggplants roasted to a light smoky aroma. Tomatoes slow-cooked in the oven with basil and garlic add a sweet tang and depth of flavor to the soup. The addition of cream makes it silkier, while nutmeg and spices enhance its sophistication. This soup is perfect for a cozy family lunch or a romantic dinner, filling the home with the warm aroma of roasted vegetables and Mediterranean spices. It can be served with crispy baguette or fresh herbs, highlighting the elegance and simplicity of true gastronomic harmony.
1
Preheat the oven to 200 degrees.
2
Wash the eggplants, dry them well, poke with a fork in several places, grease with oil, and place on a baking sheet lined with foil or greased with vegetable oil.
- Baby (finger) aubergines: 4 pieces
- Olive oil: 50 ml
3
Slice the tomatoes into thicker rounds, drizzle with oil, sprinkle with basil and finely chopped garlic, and place them on a baking sheet.
- Tomatoes: 3 pieces
- Dried basil: pinch
- Garlic: 2 cloves
- Olive oil: 50 ml
4
Bake the vegetables for 15-20 minutes.
5
Set the tomatoes aside in a bowl, and peel the eggplants and cut them randomly.
6
Add eggplants to the boiling broth, cook for a couple of minutes, add cream, and cook for 5 minutes. Blend the finished soup into a puree with a blender, return it to the heat, add nutmeg, minced garlic, salt to taste, and cook for a couple more minutes.
- Chicken broth: 1.5 l
- Cream 25% fat: 250 ml
- Ground nutmeg: 0.5 teaspoon
- Garlic: 2 cloves
- Salt: to taste
7
Pour the cream soup into a serving bowl, add baked tomatoes, cilantro, and sprinkle with fragrant and spicy pepper to taste.
- Tomatoes: 3 pieces
- Cilantro: 3 stems
- Ground allspice: to taste
- Chili powder: to taste