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
Coconut milk stepped in for the half and half at the end since I had a can to use up. It pushed the curry in a way I liked. A different soup from the original, but a good one. Thanks for a delicious meal!
I assume you have to cut the eggplant in half before broiling it? Because the directions don’t specify. Also, what temperature am I supposed to broil at?
Hey Geoff! Yes, you should cut the eggplant in half lengthwise before broiling, flesh-side up, thanks for pointing it out. And unless your oven has a specific broil temperature setting, go with high broil (usually around 500–550°F / 260–290°C) and place the eggplant on the upper rack so it’s close to the heat source. Broil until the top is deeply browned and the flesh is soft, about 8–12 minutes depending on size.
I used this base to use up other veggies left over in the fridge. Just had to add extra spices ;-) …
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!