Eggplant and pepper cream soup
3 servings
50 minutes
Eggplant and pepper cream soup is a harmony of tenderness and aromas captured in one bowl. This signature recipe is inspired by Mediterranean cuisine, where vegetables are roasted to reveal their natural sweetness. Roasted eggplant gives the soup a velvety texture, while ramiro pepper adds a light sweetness and smoky undertone. Ginger and garlic roasted inside the pepper fill the dish with subtle spicy notes. All of this comes together in a rich chicken broth with carrots, finished off with delicate mozzarella that melts in the hot soup, adding softness and depth. This dish is perfect for cozy evenings when you want to warm up and enjoy rich flavors in every sip.
1
Make small holes in the eggplant with a fork.
- Eggplant: 280 g
2
Peel the onion and garlic. Peel the ginger and slice it thinly.
- Red onion: 1 piece
- Garlic: 2 pieces
- Ginger: 5 g
3
Cut the base of the pepper and insert ginger and garlic inside.
- Ramiro pepper: 60 g
- Ginger: 5 g
- Garlic: 2 pieces
4
Wrap the vegetables in foil and send them to a preheated oven at 180 degrees for 40 minutes.
- Ramiro pepper: 60 g
- Eggplant: 280 g
5
Once ready, let the vegetables cool slightly and peel the ramiro and eggplant.
- Ramiro pepper: 60 g
- Eggplant: 280 g
6
Chop finely.
7
Put chicken broth with carrots on medium heat, add roasted vegetables. Add salt.
- Chicken broth: 400 ml
- Boiled carrot: 0.5 piece
- Ramiro pepper: 60 g
- Eggplant: 280 g
- Salt: to taste
8
Once the broth is heated, remove from heat. Puree with an immersion blender until smooth. Season with sumac and salt.
- Sumac: 0.5 teaspoon
- Salt: to taste
9
Add wine vinegar. Whip again.
- Red wine vinegar: 0.5 teaspoon
10
Cut the cheese into small cubes.
- Pizza mozzarella (low-moisture): 100 g
11
Add cheese to each serving.
- Pizza mozzarella (low-moisture): 100 g