Recipe Corner: Creamy, Herbed Eggplant Soup

Recipe Corner- Eggplant Soup 2

I’m a member of OGA: Overambitious Gardeners Anonymous.

It’s not a bad thing to be part of. If you’re a gardener, you may have found yourself a part of it as well. You go starry-eyed when looking through a seed catalog. Forget Christmas – the best time of the year is when your local garden center starts lining aisles with varieties of seed packets, irrigation systems, and bags of fertilizer! Suddenly, you find yourself with armfuls of new seedlings you’ve bought or grown, enough for a small village, and are beaming with glee…

…except you only have a tiny raised bed and only a small number of mouths to feed.

And, if you’re me, you forget to stagger your garden so that you have an even crop throughout the season. So, mid-to-late summer comes and it is squashes, tomatoes, and eggplants, oh my! You are faced with three decisions: let everything rot in despair, donate to your local food shelter, or get creative.

This year I planted six or so eggplant plants, both Black Beauty variety and a few oriental varieties. Compared to my 20+ tomato plants, this was nothing. The problem is…I’m the only one in my house that likes eggplant! I took it as my personal mission to change this. I started cooking eggplant a handful of different ways until I found recipes that we could all like, determined to bring my family to the Eggplant Is a Great Vegetable side of the tracks. Eggplant lasagna, eggplant fries, baked breaded eggplant…I did it all!

My creamy eggplant soup was the biggest hit, by far. In our household, the hardest part of eggplant to adjust to is the texture. Depending on how it is prepared, cooked, and what variety the crop is from, eggplant can be kind of… squishy. Creamed soup eliminates the texture complication!

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After several requests, I am sharing the recipe! I hope you all enjoy it as much as our family has.

This is a dairy-free smoky, herbed eggplant soup that is full of subtle flavor. It is especially perfect for a cool fall or winter morning (especially when you add a dash of cayenne pepper to it!). It is a thick and smooth soup; I adore hearty creamed soups. If that is not your taste, it can easily be thinned with the addition of more broth.

Let me know in the comments if you try it and what you thought!

Print Recipe
Creamy, Herbed Eggplant Soup
A dairy-free, smoky, herbed cream soup that is hearty, full of subtle flavor, and perfect for a cool fall or winter morning.
Cook Time 45 to 60 minutes
Servings
cups
Ingredients
Main Ingredients
Optional Toppings
Cook Time 45 to 60 minutes
Servings
cups
Ingredients
Main Ingredients
Optional Toppings
Instructions
  1. Place a large pan on the stove over medium heat. Add the coconut oil, eggplant, potatoes, celery, and onions to the pan. Stir this mixture well and cook for about 10 minutes. Stir frequently. Cover the pan and cook for another 5-10 minutes or until everything is tender.
  2. Once the potatoes and eggplant are tender, add the chopped garlic, cumin powder, dried basil, dried oregano, dried parsley, dried thyme, tomatoes, and garlic. Stir the mixture well to combine and cook the mixture uncovered for another 5-10 minutes. Stir frequently.
  3. Remove the large pan from the heat.
  4. Add the cooked vegetable mixture a little at a time to a blender or Vitamix. Add ½ C – 1 C of vegetable mixture with approximately ½ C of broth at a time. Blend until smooth. Repeat this until the soup is completely blended. (If needed, add another cup of broth, for a total of 4 C, if the blender is having a hard time blending. The soup will just be a little thinner if you need to make this adjustment. )
  5. Pour the thick soup from the blender or Vitamix into a large pot and add in the non-dairy milk, tamari, and salt and pepper to taste. Stir until well combined and then cook uncovered on low to medium heat for 10-15 minutes.
  6. Turn off the heat and serve or chill in the refrigerator overnight. (For the best flavor, allow to refrigerate overnight.)
Recipe Notes

I chose to use vegetable stock to keep the recipe vegetarian, but if you wanted to add a meaty or smoky flavor to the soup, chicken broth or homemade bone broth is great for that. Or, you can even add a smidgeon of smoked paprika!

Enjoy plain or topped with goat’s cheese or non-dairy cheese, chopped bacon, and/or add a dash of cayenne pepper.

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Xoxo,
Katie-3

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