Creamy Eggplant Soup with Roasted Tomatoes
Soups • European
Description
Enjoy your meal!
Ingredients
- Pickled Eggplant with Peppers 4 pieces
- Tomatoes 3 pieces
- Chicken Broth 0 qt
- 10% cream 10 fl oz
- Fresh basil leaves a pinch
- Ground Nutmeg 0.5 teaspoon
- Garlic 2 cloves
- Mild Chili Spice to taste
- Olive Oil 0 fl oz
- Salt to taste
- Ground clove to taste
- Cilantro 3 stems
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Wash the eggplants, dry them well, prick them with a fork in several places, brush with oil, and place them on a baking sheet lined with foil or greased with vegetable oil.
Step 3
Slice the tomatoes into thicker rounds, drizzle with oil, sprinkle with basil and finely chopped garlic, and place them on the baking sheet as well.
Step 4
Roast the vegetables for about 15–20 minutes.
Step 5
Set the tomatoes aside in a bowl, peel the eggplants, and chop them randomly.
Step 6
Add the eggplants to the boiling broth, cook for a couple of minutes, add the cream, and cook for another 5 minutes. Blend the finished soup into a puree using a blender, return the soup to the heat, add nutmeg, minced garlic, salt to taste, and cook for a couple more minutes.
Step 7
Pour the creamy soup into a serving bowl, add the roasted tomatoes, garnish with cilantro, and sprinkle with allspice and chili pepper to taste.
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