This soup is smooth and comforting but with complex flavors that are at once sweet and smoky.
By Abby Himes
Creamy Zucchini and Eggplant Soup
- Total Time: 1 hour 15 mins
Description
This soup is smooth and comforting but with complex flavors that are at once sweet and smoky.
Ingredients
Scale
- 1 eggplant, roasted
- 4 large zucchini
- 1 large onion (about 1 cup) sliced
- 1 1/2 teaspoon curry powder
- 1/2 teaspoon ginger (the powder kind)
- 1/2 teaspoon dry mustard
- 4 cups chicken broth
- 3 Tablespoons raw (uncooked) rice
- 2 Tablespoons half and half
- salt and pepper
Instructions
- Roast the eggplant: Coat the flesh part of the eggplant with olive oil and season with salt & pepper. Place on the baking sheet face down and broil for 10-15 minutes, depending on how big the eggplant is. Then, flip over so that the skin side is down and broil 3-4 minutes.
- In a large pot or dutch oven add the zucchini, onion, curry, ginger, sprinkle of salt and pepper, and dry mustard. Mix together.
- Add the broth and rice, bring to a boil. Cover and simmer for 45 minutes.
- Uncover and remove from heat. Let it cool for about 10 minutes and then add the roasted eggplant.
- Get out a blender, food processor, immersion blender, etc. and puree the soup until smooth – doing small batches. If using a blender I recommend using a dish towel to hold the top down…you don’t want hot liquid escaping…not that it happened to me or anything…
- You really do want it as smooth as you can get it!
- Add the smooth creamy soup back to the pot, add the half and half, taste it and probably throw in a bit more salt, maybe some pepper and reheat until warm.
- Enjoy!
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Appetizer
I’m usually not much of an eggplant fan, but this way of cooking it was actually really delicious. Will definitely make again!
Love love love zucchini!
I made the soup exactly as the recipe calls and I think the rice ruined it. Also, I would suggest doubling the eggplant because I couldn’t taste it and it was medium to large sized. I think the soup would have been better using cream or yogurt or something else but not rice., it took away a lot of the other flavours. I will not make this soup again but I can see how others may find it delicious.
Looks great, I am going to try it.
What a creamy dreamy yummy soup! I added garlic and used purple and white small eggplants. So yum! Thank you!
sounds good but can you clarify, after roasting/broiling the eggplant, do you add it with or without skin to the rest of the ingredients?
Wow just made it and it was awsome. Thank you
I am making a soup inspired by your recipe and it smells amazing. Can’t wait to eat it!