Creamy Roasted Eggplant Soup
Soups • Bulgarian
Description
Creamy Roasted Eggplant Soup
Ingredients
- Eggplants 2 pieces
- Tomatoes 4 pieces
- Spanish onions 1 head
- Garlic 1 head
- Chicken Broth 25 fl oz
- Thyme 6 sprigs
- Mild Chili Spice 1 piece
- Coconut Milk ½ can
- Olive Oil 4 tablespoons
- Salt to taste
- Sichuan pepper a pinch
- Farmers cheese 0 oz
- Crackers 4 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Brush the eggplants and tomatoes with olive oil using a pastry brush, sprinkle with coarse salt, and roast together with the halved head of garlic (unpeeled) for 40 minutes, turning the eggplants over after 20 minutes.
Step 3
Cool the vegetables until they can be handled.
Step 4
Prepare the vegetable broth by any convenient method; we will need about 0.5–0.7 liters, depending on the desired consistency.
Step 5
Cut the eggplants in half lengthwise and scoop out the flesh with a tablespoon, discarding the skin. Peel the garlic, chop the onion into medium pieces, and cut the tomatoes into quarters.
Step 6
Place the vegetables in a blender, add half of the thyme leaves (set the other half aside for garnish) and chili pepper to taste, having removed the seeds from the pod, along with 2 tablespoons of olive oil.
Step 7
Blend until smooth, adding 1–1.5 ladles of broth.
Step 8
Pour into a pot, add the remaining broth and coconut milk, season with salt and pepper; it’s great to add, for example, salt with thyme or Sichuan pepper if the soup is not spicy enough.
Step 9
Bring to a boil and turn off the heat.
Step 10
For the garnish, crush unsalted crackers in a mortar and finely chop the soft sheep cheese, or any other soft sheep or goat cheese (it will add a salty note to the soup).
Step 11
In each serving bowl, sprinkle with crackers and sheep cheese, and garnish with fresh thyme leaves.
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