Eggplant Soup Recipe

Name: Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1 Tbsp. oil; 1 c. chopped onion; 3/4 c. chopped celery; 2 lb. eggplant, peeled and diced; 2 c. peeled, thinly sliced potatoes; pinch of cayenne; 1 1/4 tsp. curry powder; 1/2 tsp. thyme; 1/8 tsp. basil; 1 tsp. salt; freshly ground black pepper; 6 to 7 c. chicken stock or other stock; 2 c. heavy cream

Servings: persons

2 Tbsp. butter
1 Tbsp. oil
1 c. chopped onion
3/4 c. chopped celery
2 lb. eggplant, peeled and diced
2 c. peeled, thinly sliced potatoes
pinch of cayenne
1 1/4 tsp. curry powder
1/2 tsp. thyme
1/8 tsp. basil
1 tsp. salt
freshly ground black pepper
6 to 7 c. chicken stock or other stock
2 c. heavy cream

1
Steam onion and celery in hot oil and butter in tightly covered pot for about 10 minutes on low heat.
2
Add eggplant and potatoes and steam 15 minutes.
3
Stir in next 6 ingredients and bring to a boil.
4
Lower heat and simmer 30 minutes.
5
Cool for 10 minutes. Puree in blender.
6
Add cayenne and cream.
7
Serve hot or cold. Freezes well.
8
Yields 1 1/2 to 2-quart.
9
You may add green onion tops if you wish.

926

kcal

Calories

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 14 ingredients. The key ingredients include: 2 Tbsp. butter, 1 Tbsp. oil, 1 c. chopped onion, 3/4 c. chopped celery, and more.

Yes, 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.

Eggplant Soup

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