Smoky Eggplant Soup Recipe

Name: Smoky Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each eggplant; 3 tablespoons olive oil; 2 medium onions sliced; 4 each garlic cloves chopped; 2 each tomatoes chopped; 8 cups chicken broth; 2 tablespoons basil chopped, fresh; 1 tablespoon oregano chopped fresh; 1 x salt and black pepper to taste; 1 dash red hot pepper sauce; 1/2 cup parmesan, parmigiano-reggiano cheese, grated fresh, grated

Servings: persons

2 each eggplant
3 tablespoons olive oil
2 medium onions sliced
4 each garlic cloves chopped
2 each tomatoes chopped
8 cups chicken broth
2 tablespoons basil chopped, fresh
1 tablespoon oregano chopped fresh
1 x salt and black pepper to taste
1 dash red hot pepper sauce
1/2 cup parmesan, parmigiano-reggiano cheese, grated fresh, grated

1
Cut the eggplants in half and score the flesh.
2
Brush the cut sides with 1 tablespoon of the olive oil, place on a hot grill or under the broiler, and cook until browned and soft, about 10 minutes.
3
Scoop out the flesh and coarsely chop it.
4
Set aside.
5
Heat the remaining olive oil in a large, heavy pot.
6
Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes.
7
Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes.
8
Add the eggplant flesh and the chicken stock and bring to the boil.
9
Reduce the heat to a simmer and cook 10 minutes.
10
Add the basil and oregano and cook 2 minutes more.
11
Strain the solids from the liquid, reserving the hot liquid in the pot.
12
Puree the solids in a food processor or blender until smooth and creamy.
13
Return the puree to the pot and reheat to just below simmer.
14
Season to taste with salt, pepper, and Tabasco

1159

kcal

Calories

Fat

Carbs

162

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 2 each eggplant, 3 tablespoons olive oil, 2 medium onions sliced, 4 each garlic cloves chopped, and more.

Yes, Smoky 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!

Smoky Eggplant Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions