Charred Eggplant Soup Recipe

Name: Charred Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbs. olive oil; 1/2 cup chopped onion; ⅓ cup chopped carrot; ⅓ cup chopped celery; 1 tsp. chopped garlic; 1/2 tsp. chopped fresh thyme; 1/2 tsp. chopped fresh oregano; ⅛ tsp. chopped fresh rosemary; 1 bay leaf; 1/2 tsp. fennel seed; 1 1/2 to 2 lbs. eggplant, whole and unpeeled; 2 1/2 to 3 lbs. fresh tomatoes, skinned and coarsely chopped; 1 tsp. balsamic vinegar; 1/4 tsp. salt; 1/4 tsp. freshly ground black pepper; Tomato juice or water, to thin soup as needed

Servings: persons

4 Tbs. olive oil
1/2 cup chopped onion
⅓ cup chopped carrot
⅓ cup chopped celery
1 tsp. chopped garlic
1/2 tsp. chopped fresh thyme
1/2 tsp. chopped fresh oregano
⅛ tsp. chopped fresh rosemary
1 bay leaf
1/2 tsp. fennel seed
1 1/2 to 2 lbs. eggplant, whole and unpeeled
2 1/2 to 3 lbs. fresh tomatoes, skinned and coarsely chopped
1 tsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Tomato juice or water, to thin soup as needed

1
Heat 3 tablespoons oil in skillet over medium heat and saute onion, carrots, celery and garlic until soft, about 5 minutes.
2
Add herbs and fennel seeds and cook 2 minutes more.
3
Remove from heat and set aside.
4
Grill or broil eggplant until skin is black and blistered and inside is soft.
5
Remove stem, and scoop insides into large saucepan.
6
Add sauteed vegetables, tomatoes, vinegar, salt, pepper and tomato juice or water.
7
Bring to a boil over medium heat and cook for 2 to 3 minutes.
8
Remove from heat and cool slightly.
9
Puree in food processor or blender until liquid is red with black specks from charred skins.
10
If soup is too thick, thin with more tomato juice or water.
11
Season to taste, and drizzle with remaining 1 tablespoon olive oil.

933

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Tbs. olive oil, 1/2 cup chopped onion, ⅓ cup chopped carrot, ⅓ cup chopped celery, and more.

Yes, Charred Eggplant Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Charred Eggplant Soup

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