Roasted Red Pepper and Eggplant Soup is a delightful dish perfect for anyone looking to enjoy a creamy soup packed with Mediterranean flavors. This recipe is great for those seeking healthy recipes that are both comforting and satisfying. Whether you’re a busy professional, a parent juggling multiple tasks, or simply someone who loves to cook, this soup will warm your heart and nourish your body. Did you know that roasted vegetables can enhance the flavor profile of any dish? Roasting caramelizes the natural sugars, creating a deeper, more complex taste.
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4 servings | 15 minutes | 30 minutes | 45 minutes | 200 calories |
Ingredients
- 2 medium eggplants, diced
- 3 large roasted red peppers, peeled and chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
- 1 cup coconut milk (optional for creaminess)
Instructions
Step 1: Begin by preheating your oven to 400°F (200°C). While the oven is heating, prepare your eggplant. Cut the eggplants into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt. Roast in the oven for about 25 minutes, or until golden and tender.
Step 2: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Next, add the minced garlic and cook for another minute, ensuring it does not burn.
Step 3: Once the eggplant is roasted, add it to the pot, along with the chopped roasted red peppers. Stir to combine all the ingredients. This combination not only enhances the flavor profiles but also adds to the nutritious meals aspect of the soup.
Step 4: Sprinkle the cumin and curry powder into the pot, mixing well to coat the vegetables. Allow the spices to bloom for about a minute to release their aromatic qualities.
Step 5: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
Step 6: After simmering, use an immersion blender to puree the soup until it reaches your desired consistency. For a creamier texture, add in the coconut milk at this stage and blend until smooth.
Step 7: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh basil leaves for a pop of color and flavor.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200 |
| Protein | 4g |
| Fat | 8g |
| Carbohydrates | 32g |
| Fiber | 9g |
| Sodium | 300mg |
Watch Chef Larry’s video tutorial for more tips on making the best Roasted Bell Pepper & Eggplant Soup!
Tips and Variations
- For a gluten-free option, ensure your vegetable broth is certified gluten-free.
- Add a squeeze of lemon juice before serving for a refreshing twist.
- For added protein, consider incorporating chickpeas or lentils.
- If you prefer a spicier soup, add a pinch of cayenne pepper or some diced jalapeños during cooking.
- This soup can be made ahead of time and stored in the fridge for up to 4 days, making it a great meal prep option.
Kitchen Equipment Needed
- Oven
- Baking sheet
- Large pot
- Immersion blender or regular blender
- Cutting board
- Knife
- Measuring cups and spoons
Storing Leftovers
Leftover Roasted Red Pepper and Eggplant Soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, pour the cooled soup into freezer-safe containers, leaving some room for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Food Pairings
This soup pairs wonderfully with crusty bread or a fresh green salad. For a complete meal, consider adding a side of grilled cheese or quinoa salad. A glass of white wine, such as Sauvignon Blanc, complements the flavors beautifully.
What a delightful way to enjoy the flavors of the Mediterranean with this Roasted Red Pepper and Eggplant Soup! Don’t forget to share this recipe with friends and subscribe to our blog for more delicious and healthy recipes!
Q: Can I use fresh peppers instead of roasted ones?
A: Yes, you can use fresh peppers, but roasting them first enhances the flavor significantly. If you prefer, you can roast them on the stovetop or in the oven before adding them to the soup.
Q: Is this soup suitable for a vegan diet?
A: Absolutely! This Roasted Red Pepper and Eggplant Soup is completely vegan, made with plant-based ingredients and vegetable broth.
Q: How can I make this soup spicier?
A: You can add cayenne pepper, crushed red pepper flakes, or diced jalapeños to the soup during cooking for an extra kick.
Q: Can I add other vegetables to this recipe?
A: Yes! Feel free to incorporate other seasonal vegetables like zucchini, carrots, or tomatoes for added nutrition and flavor.
Q: How do I thicken the soup if it’s too thin?
A: If your soup is thinner than desired, you can blend in some cooked potatoes or add a cornstarch slurry (mix cornstarch with water) to thicken it up.
Q: Is it possible to make this soup in advance?
A: Yes! This soup stores well, making it an excellent option for meal prep. Just store in an airtight container and reheat when ready to serve.
