Eggplant Soup with Garlic Velvety Roasted Eggplant and Garlic Soup Ingredients: 2 medium eggplants 1 large head of garlic 2 tablespoons olive oil 1 onion, chopped 1 celery stalk, chopped 1 carrot, chopped 4 cups vegetable broth 1/2 teaspoon smoked paprika 1/2 teaspoon cumin 1/4 cup heavy cream (optional) Salt and pepper to taste Fresh parsley, for garnish Croutons or crusty bread, for serving Directions: Preheat oven to 400°F (200°C). Prick eggplants with a fork and place on a baking sheet along with the unpeeled head of garlic. Roast for 35–40 minutes, until the eggplants are collapsed and garlic is tender. Let cool slightly. Peel the eggplants and squeeze the roasted garlic cloves out of their skins. Set both aside. In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrot until soft, about 7 minutes. Add roasted eggplant, garlic, smoked paprika, cumin, and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes. Use an immersion blender to puree until smooth (or blend in batches in a countertop blender). Stir in heavy cream (if using), and season with salt and pepper. Serve hot, garnished with parsley and accompanied by croutons or crusty bread. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 180 kcal | Servings: 4 servings #eggplantsoup #garliclovers #vegetariancomfortfood #roastedsoup #healthyrecipes #souplovers #autumnrecipes #vegetariansoup #creamyeggplant #roastedgarlic #souprecipe #comfortfood #easymeals #meatlessmonday #herbalicious #homemadesoup #plantbasedeats #eggplantlove #simplecooking #wholesomebites Warm, creamy, and packed with flavor – this Eggplant Soup with Garlic is the soul-soothing bowl you didn’t know you needed!

Eggplant and Tomato Soup Creamy Roasted Eggplant and Tomato Soup with Herbs Ingredients: 2 medium eggplants, peeled and diced 4 large ripe tomatoes, chopped 1 onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 4 cups vegetable broth 1 teaspoon smoked paprika 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste Fresh basil or parsley for garnish Directions: Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 5 minutes. Add chopped tomatoes, roasted eggplant, smoked paprika, and oregano to the pot. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes to let flavors meld. Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil or parsley. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes Kcal: 150 kcal per serving | Servings: 4 servings #eggplantsoup #tomatosoup #vegetablesoup #comfortfood #healthyrecipes #veganrecipes #glutenfree #plantbased #souprecipes #homemadesoup #fallrecipes #lightmeals #easyrecipes #cleanrecipes #roastedvegetables #herbflavors #healthyeating #seasonalrecipes #soulfood #dinnerideas Warm up with this creamy and flavorful Eggplant and Tomato Soup — roasted to perfection and packed with herbs!