Creamy Eggplant and Vegetable Soup – A Comforting Bowl of Flavor

Preheat the oven to 400°F (200°C).

Slice the eggplants in half, brush with olive oil, and place them cut-side down on a baking sheet.

Roast for 25-30 minutes until soft. Let them cool, then scoop out the flesh and set aside.

2. Sauté the Aromatics:
In a large pot, heat 1 tablespoon of olive oil over medium heat.

Add the diced onion and cook until soft.

Stir in the garlic and cook for another 30 seconds until fragrant.

3. Cook the Vegetables:
Add the chopped tomatoes, diced carrots, and potatoes.

Pour in the beef broth and bring to a gentle simmer.

Cook for 15-20 minutes, or until the vegetables are tender.

4. Blend the Soup:
Add the roasted eggplant flesh to the pot.

Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches.

Stir in heavy cream, oregano, salt, and black pepper.

5. Simmer and Serve:
Let the soup simmer for another 5 minutes for the flavors to meld.

Serve hot, garnished with fresh parsley.

Serving and Storage Tips