Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Creamy Eggplant Soup

by evh on November 18, 2014

Creamy Eggplant Soup | LocalSavour.com

Creamy Eggplant Soup ~ We have been huddled in the house for the last couple of weeks with some sort of virus — blah. First it was my youngest, followed by my oldest. These boys are very needed when they are ill too — geesh! Don’t get me wrong, I love them and enjoy all of the extra cuddling but it certainly made these last two weeks seem very long.  I have come to realize that with this “cooler” weather and steady stream of boys lingering around the house I am finding my own comfort in two spots of warmth. One, I never realized just what I was missing until now that I have a car with seat warmers. Yay, for modern conveniences. They are truly amazing and have helped me with all of those mad dashes out into our 30 degree mornings for our under the weather supplies or school runs. Two, my other favorite way to warm up is with soup (or maybe a hot toddy, but that’s another post) and more specifically this Creamy Eggplant Soup. Creamy, spicy goodness in a bowl of warmth making days at home not so bad after all.

Watch the video here and/or grab the recipe below:

Eggplant |LocalSavour.com

Look at these beauties.

Creamy Eggplant Soup | LocalSavour.com

Cozy up.

 

Creamy Eggplant Soup
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Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
50-60 minutes
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
50-60 minutes
Creamy Eggplant Soup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
50-60 minutes
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
50-60 minutes
Ingredients
  • 5-6 cups eggplant chopped (I used two medium ones)
  • 2 cups potatoes chopped (I used three medium ones)
  • 1 1/2 cups celery chopped
  • 1 cup white onion minced
  • 4 cups vegetable stock
  • 2 medium cloves garlic
  • 1 Tablespoon cumin powder
  • 1 Tablespoon red pepper chili pepper flakes (optional)
  • 1 cup fresh parsley chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups heavy cream
Servings: -8 servings
Units:
Instructions
  1. Place a heavy duty pan over medium high heat. Add in the butter, garlic, eggplant, potatoes, celery, and onion. Stir together well and let cook until everything is tender, about 20-25 minutes. Once tender add in the cumin, red pepper (if using), parsley, salt and pepper and stir together well and cook for another 5 minutes.
  2. Next add in the vegetable stock and stir together until well combined. Cook until soup starts to thicken -- about 30-40 minutes. Finally, turn off the heat and slowly stir in the cream. Once well combined, serve soup.
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Need more great soup recipes? Check out these 30+ Must Have Soups For Fall! 

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