Creamy Zucchini and Eggplant Soup
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
Description
This soup is smooth and comforting but with complex flavors that are at once sweet and smoky.
Ingredients
- 1 eggplant, roasted
- 4 large zucchini
- 1 large onion (about 1 cup) sliced
- 1 1/2 tsp curry powder
- 1/2 tsp ginger (the powder kind)
- 1/2 tsp dry mustard
- 4 cups (960 ml) chicken broth
- 3 tbsp raw (uncooked) rice
- 2 tbsp 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
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 80
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Creamy Onion Soup
- Eggplant and Cauliflower Curry with Tofu
- Lemon and Butternut Squash Soup
Frequently Asked Questions
Why does the recipe add raw rice to the soup base?
The 3 tbsp of uncooked rice simmers directly in the 4 cups of chicken broth for 45 minutes, breaking down and releasing starch that naturally thickens and adds body to the pureed soup — no cream-heavy additions needed at that stage.
Why is the eggplant roasted separately rather than cooked in the pot with the zucchini?
Broiling the eggplant face-down for 10–15 minutes caramelizes the flesh and develops the smoky, sweet flavor the recipe describes. If the eggplant were simmered directly in the broth it would taste flat; the roasting step is what makes the soup’s flavor complex.
The recipe warns about blending hot liquid in a blender — what’s the safest way to do it?
The instructions say to let the soup cool for about 10 minutes before blending and to hold a dish towel firmly over the blender lid to prevent hot liquid from escaping under pressure. Blending in small batches is also safer than filling the blender jar more than halfway. 
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!