Creamy Eggplant and Vegetable Soup – A Comforting Bowl of Flavor

Serving: Enjoy with toasted bread, croutons, or a dollop of sour cream for extra richness.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Variations
Vegan Option: Swap the beef broth for vegetable broth and use coconut milk instead of cream.

Spicy Kick: Add ½ teaspoon red pepper flakes for extra heat.

Chunky Version: Instead of blending, leave some diced vegetables intact for a more rustic texture.

FAQ
Can I use chicken broth instead of beef broth?
Yes! Chicken broth works well for a lighter flavor, while vegetable broth makes it fully vegetarian.

How do I prevent bitterness from eggplants?
Salting the eggplant before roasting can help. Simply sprinkle with salt, let it sit for 15 minutes, then rinse and pat dry before roasting.

Can I make this soup ahead of time?
Absolutely! The flavors deepen overnight, making it even better the next day.