Smoky Charred Eggplant and Red Pepper Soup

If you’re on the hunt for a comforting bowl of soup that bursts with flavor, look no further than this Charred Eggplant and Red Pepper Soup. It’s a delightful blend of smoky, earthy eggplant complemented by the sweetness of roasted red peppers. This vegetable & plant-based soup is perfect for cozy evenings or as a starter for a dinner party.

Imagine spooning up a velvety soup that not only warms you up but also delights your taste buds. This recipe transforms humble ingredients into a comforting dish that showcases the best of plant-based cooking. With its rich, smoky taste and vibrant color, it’s bound to become a new favorite.

Deliciously Smoky Charred Eggplant and Red Pepper Soup

A bowl of charred eggplant and red pepper soup with fresh basil, served with crusty bread on a wooden table.

This soup is a harmonious blend of charred eggplant, sweet red peppers, and aromatic spices, creating a rich and satisfying experience. The result is a creamy, luscious texture that is not only comforting but packed with flavor, making it a perfect addition to any meal.

Ingredients

2 medium eggplants, halved
2 red bell peppers, halved and seeded
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh basil or parsley for garnish

Instructions

Char the Vegetables: Preheat the grill or oven. Brush eggplants and red peppers with olive oil and season with salt. Grill or roast until the skin is charred and the flesh is tender. Let them cool slightly, then scoop out the eggplant flesh and chop the peppers.
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and smoked paprika, and cook for another minute until fragrant.
Combine and Simmer: Add the charred eggplant, red peppers, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes to meld the flavors.
Blend the Soup: Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup and leave the rest as is.
Season and Serve: Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley.