Description
A warm and comforting eggplant soup that is perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add diced eggplants and cook for about 5 minutes.
- Stir in diced tomatoes, vegetable broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in fresh basil before serving.
Notes
- For a creamier texture, add a splash of cream or coconut milk.
- Serve with crusty bread for a complete meal.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Eggplant Soup, Comfort Food, Vegan Soup