Best 2 Roasted Eggplant And Red Pepper Soup Recipes

Indulge in a symphony of flavors with our Roasted Eggplant and Red Pepper Soup, a culinary masterpiece that dances on your palate. This vegan and gluten-free delight combines the smoky richness of roasted eggplants and red peppers with the aromatic embrace of herbs and spices. Dive into the depths of this velvety soup, where each spoonful unveils a harmonious blend of textures and flavors. Savor the smoky sweetness of the roasted vegetables, complemented by the vibrant tang of tomatoes and the subtle warmth of cumin and paprika. Accompanying this main recipe are three additional variations to tantalize your taste buds: a zesty Lemon-Tahini Sauce, a creamy Avocado-Cilantro Sauce, and a crunchy Roasted Chickpea Croutons. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

SPICY ROASTED RED PEPPER AND EGGPLANT SOUP

Spicy Roasted Red Pepper and Eggplant Soup image

This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish!

Provided by Starrah

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 large eggplant
2 large red bell peppers
2 cups finely chopped red onions
1 -2 sprig fresh thyme
1/2 fresh red chili peppers or 1/2 teaspoon spicy chili powder
2 -4 teaspoons paprika
5 cups vegetable stock
2 tablespoons olive oil
salt
black pepper
ground coriander
oregano
1 dash lime juice
fresh cream (for garnishing) or black olive paste (for garnishing)
finely chopped scallion (for garnishing)

Steps:

Preheat oven to 425F/220°C.
While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
Add the hot chili or chili powder, and cook for few quick minutes.
Add the eggplant, red peppers, thyme, and paprika, and stir.
Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
Add more stock to adjust the consistency if you need to.
Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.

ROASTED EGGPLANT AND RED PEPPER SOUP

ROASTED EGGPLANT AND RED PEPPER SOUP image

Categories Vegetable

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 large red bell peppers
1 (1 1/2-pound) eggplant, cut in half lengthwise
3 cups fat-free, less-sodium chicken broth, divided
1 1/2 cups chopped onion
1/4 cup thinly sliced fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
Cilantro sprigs (optional)

Steps:

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place eggplant halves, skin sides up, on baking sheet. Broil peppers and eggplant 15 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers. Scoop out eggplant pulp. Discard shells. Combine 1 cup broth and onion in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Add 2 cups broth, bell peppers, and eggplant pulp, and simmer 10 minutes. Place bell pepper mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in basil, salt, and black pepper. Garnish with cilantro sprigs, if desired.

Tips:

Choose the right eggplant. Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have brown spots.
Roast the eggplant and red peppers before adding them to the soup. This will help to bring out their natural sweetness and flavor.
Use a good quality vegetable broth. This will make a big difference in the flavor of the soup. If you don't have vegetable broth on hand, you can use water, but the soup will not be as flavorful.
Season the soup to taste. Add salt, pepper, and other spices to your liking.
Serve the soup hot. This soup is best served hot, so make sure to reheat it if you have leftovers.

Conclusion:

Roasted Eggplant and Red Pepper Soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a tasty and nutritious soup, give this recipe a try. You won't be disappointed!