Creole Eggplant Soup Recipe

Name: Creole Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 3 medium celery stalks, diced; 1 clove garlic, minced; 1 1/2 tablespoons unbleached white flour; 2 large potatoes, peeled and finely diced; 1 large or 2 medium eggplants (1 1/2 pounds total), peeled and finely diced; 1 teaspoon dried basil; 1/4 teaspoon dried thyme; 1 teaspoon good-quality curry powder, or more to taste; 2 to 3 tablespoons chopped fresh parsley; 1 cup rice milk, or more as needed; 1/4 cup Silk creamer; Salt and freshly ground pepper to taste

Servings: persons

2 tablespoons olive oil
1 large onion, chopped
3 medium celery stalks, diced
1 clove garlic, minced
1 1/2 tablespoons unbleached white flour
2 large potatoes, peeled and finely diced
1 large or 2 medium eggplants (1 1/2 pounds total), peeled and finely diced
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon good-quality curry powder, or more to taste
2 to 3 tablespoons chopped fresh parsley
1 cup rice milk, or more as needed
1/4 cup Silk creamer
Salt and freshly ground pepper to taste

1
Heat the oil in a large soup pot.
2
Add the onion, celery, and garlic and saute over medium-low heat, stirring frequently, for 10 minutes, or until all are golden.
3
Add a small amount of water if the mixture becomes dry.
4
Sprinkle in the flour and cook, stirring, for another minute.
5
Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables.
6
Bring to a rapid simmer.
7
At this point you should be able to push all the vegetables below the water.
8
Lower the heat, add the basil, thyme, and curry, and stir well.
9
Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
10
Stir in the parsley and enough rice milk to give the soup a slightly thick consistency.
11
Stir in the creamer, then season with salt and pepper.
12
Simmer over very low heat for 5 to 10 minutes longer.
13
Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
14
Per serving:
15
Calories: 144
16
Total fat: 6g
17
Protein: 2g
18
Fiber: 2g
19
Carbohydrate: 21g
20
Cholesterol: 0mg
21
Sodium: 45mg

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, chopped, 3 medium celery stalks, diced, 1 clove garlic, minced, and more.

Yes, Creole 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.

That's it — enjoy your meal!

Creole Eggplant Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions