Delicious Roasted Eggplant Soup Recipe - Easy and Flavorful Turkish Soup Experience
Elevate your culinary experience with a bowl of exquisite Roasted Eggplant Soup. This sumptuous recipe celebrates the rich flavors of roasted eggplant, harmoniously combined with aromatic spices and creamy textures. Indulge in the essence of comfort and sophistication as you delve into this delectable dish. From its velvety consistency to its delightful smokiness, every spoonful of this soup is a journey into culinary bliss. Whether enjoyed as a hearty appetizer or a comforting main course, this Roasted Eggplant Soup is a testament to the magic that happens when simple ingredients are transformed into something extraordinary. Dive into a world of taste and refinement with every spoonful of this sensational soup.
Servings: 4 people
Calories: 252kcal
Ingredients
- 3 roasted eggplants
- 1 large onion
- 2 cloves of fresh garlic
- 2 tablespoons butter
- 4 cups chicken broth (or vegetable broth)
- 1 cup fresh milk
- Salt and black pepper
Instructions
Preparing Roasted Eggplant:
- We begin by roasting the eggplants either on a grill or in an oven. Peel and dice them afterwards. Peeling the skin is essential for achieving a smooth texture in the soup. The roasting process intensifies the aroma and flavor of the eggplant.
Step-by-Step Soup Preparation:
- Take a medium-sized pot, add and melt the butter over medium heat.
- Add finely chopped onion and sauté until it turns pink.
- Incorporate the minced garlic and sauté until the aroma is released.
- Add the diced roasted eggplants to the pot and stir well.
- Pour in the chicken (or vegetable) broth and fresh milk, then let the mixture come to a boil.
- Once boiling, use a blender to blend the mixture until it reaches a smooth consistency.