Eggplant Supper Soup: A Hearty and Flavorful Vegetarian Delight

Eggplant supper soup is a delightful and nutritious vegetarian option perfect for a cozy evening meal. This recipe combines the rich, smoky flavor of eggplant with a medley of vegetables and aromatic herbs, creating a soup that’s both satisfying and packed with vitamins. It’s easily customizable, allowing you to adapt it to your preferred spice level and vegetable selection. This soup is also naturally vegan and gluten-free, making it a great option for people with dietary restrictions.

**Why You’ll Love This Eggplant Supper Soup**

* **Flavorful and Hearty:** The roasted eggplant provides a deep, smoky flavor that forms the base of this soup. Combined with the other vegetables and herbs, it’s a symphony of tastes that will warm you from the inside out.
* **Nutritious and Healthy:** Eggplant is low in calories and high in fiber and antioxidants. This soup is packed with vitamins and minerals from the various vegetables included.
* **Easy to Make:** This recipe is simple to follow and requires minimal effort. Most of the work is done by roasting the eggplant and then simmering everything together.
* **Versatile and Adaptable:** Feel free to customize this soup with your favorite vegetables, spices, and herbs. You can also adjust the consistency by adding more or less broth.
* **Vegan and Gluten-Free:** This soup is naturally vegan and gluten-free, making it accessible to a wide range of dietary needs.

**Ingredients You’ll Need**

* **Eggplant:** 2 medium-sized eggplants
* **Olive Oil:** 3 tablespoons, divided
* **Onion:** 1 large, chopped
* **Garlic:** 4 cloves, minced
* **Carrots:** 2 medium, chopped
* **Celery:** 2 stalks, chopped
* **Bell Pepper:** 1 (any color), chopped
* **Diced Tomatoes:** 1 (28-ounce) can, undrained
* **Vegetable Broth:** 6 cups
* **Dried Oregano:** 1 teaspoon
* **Dried Basil:** 1 teaspoon
* **Bay Leaf:** 1
* **Salt:** To taste
* **Black Pepper:** To taste
* **Optional Toppings:** Fresh parsley, croutons, a swirl of vegan cream, a dollop of vegan yogurt, grated vegan parmesan cheese

**Equipment**

* Large Baking Sheet
* Large Soup Pot or Dutch Oven
* Knife
* Cutting Board
* Measuring Cups and Spoons

**Step-by-Step Instructions**

This recipe is divided into three main parts: preparing the eggplant, sautéing the aromatics and vegetables, and simmering the soup. Follow these steps for a delicious and comforting eggplant supper soup.

**Part 1: Preparing the Eggplant**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for efficient cooking and even roasting.
2. **Prepare Eggplant:** Wash the eggplants thoroughly. Trim off the stem end. Cut the eggplants into 1-inch cubes. You don’t need to peel the eggplant unless you prefer a smoother texture. Leaving the skin on adds fiber and nutrients.
3. **Toss with Olive Oil and Seasoning:** In a large bowl, toss the eggplant cubes with 2 tablespoons of olive oil, salt, and pepper. Ensure the eggplant is evenly coated with oil and seasoning for optimal flavor and roasting.
4. **Roast Eggplant:** Spread the eggplant cubes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the eggplant is tender and slightly browned, flipping halfway through. Roasting the eggplant brings out its sweetness and smoky flavor, which is essential for the soup’s overall taste.

**Part 2: Sautéing Aromatics and Vegetables**

1. **Heat Olive Oil:** While the eggplant is roasting, heat the remaining 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
2. **Sauté Onion, Carrots, and Celery:** Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the onion is translucent and the vegetables begin to soften. This step helps to develop the base flavors of the soup. Stir frequently to prevent burning.
3. **Add Garlic and Bell Pepper:** Add the minced garlic and chopped bell pepper to the pot. Sauté for another 2-3 minutes, or until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.

**Part 3: Simmering the Soup**

1. **Add Roasted Eggplant:** Once the eggplant is roasted, add it to the soup pot with the sautéed vegetables. The roasted eggplant will contribute to the soup’s creamy texture and rich flavor.
2. **Add Diced Tomatoes, Broth, and Seasonings:** Pour in the can of diced tomatoes (undrained) and the vegetable broth. Add the dried oregano, dried basil, and bay leaf. Season with salt and pepper to taste. Stir well to combine all the ingredients.
3. **Simmer the Soup:** Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer the soup simmers, the more the flavors will meld together and the richer it will become. Stir occasionally to prevent sticking.
4. **Remove Bay Leaf:** Before serving, remove the bay leaf from the soup. It has imparted its flavor and is no longer needed.
5. **Adjust Seasoning:** Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your preferences.

**Serving Suggestions**

* **Garnish with Fresh Herbs:** Garnish each bowl of soup with fresh parsley or basil for a pop of color and freshness.
* **Add Croutons:** Top with crispy croutons for added texture and crunch.
* **Swirl of Vegan Cream:** Add a swirl of vegan cream or a dollop of vegan yogurt for a creamy and luxurious touch.
* **Sprinkle with Vegan Parmesan:** Sprinkle with grated vegan parmesan cheese for a savory and cheesy flavor.
* **Serve with Crusty Bread:** Serve the soup with a side of crusty bread for dipping and soaking up the delicious broth.

**Tips and Variations**

* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as zucchini, spinach, or kale.
* **Use Different Herbs:** Experiment with different herbs, such as thyme, rosemary, or marjoram, to create different flavor profiles.
* **Blend for a Creamier Texture:** If you prefer a creamier soup, you can use an immersion blender to partially blend the soup before serving.
* **Add Protein:** For a heartier soup, add cooked lentils, chickpeas, or white beans for added protein.
* **Smoked Paprika:** Add a teaspoon of smoked paprika for an extra layer of smoky flavor.
* **Roasted Garlic:** Instead of mincing the garlic, roast a head of garlic along with the eggplant for a sweeter, more mellow garlic flavor.
* **Lemon Juice:** A squeeze of fresh lemon juice at the end can brighten the flavors of the soup.
* **Wine:** Add a splash of dry red wine after sautéing the vegetables for a richer, more complex flavor. Let it simmer for a few minutes to reduce the alcohol before adding the tomatoes and broth.
* **Make it Ahead:** This soup is great for making ahead of time. The flavors will continue to develop as it sits. Store it in the refrigerator for up to 3 days.
* **Freezing Instructions:** Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

**Nutritional Information (Approximate)**

* Calories: 200-250 per serving
* Fat: 10-15g
* Carbohydrates: 25-30g
* Protein: 5-7g
* Fiber: 8-10g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

**Eggplant Supper Soup: Frequently Asked Questions (FAQ)**

* **Can I use different types of eggplant?**
Yes, you can use different varieties of eggplant, such as globe eggplant (the most common), Italian eggplant, or Japanese eggplant. Each type will contribute a slightly different texture and flavor to the soup. Globe eggplant is generally the most readily available and works well in this recipe.

* **Do I need to peel the eggplant?**
Peeling the eggplant is optional. The skin is edible and contains nutrients and fiber. However, some people prefer to peel the eggplant for a smoother texture in the soup. If you choose to peel it, use a vegetable peeler to remove the skin before dicing.

* **Can I use canned diced tomatoes with herbs?**
Yes, you can use canned diced tomatoes with herbs, such as basil or oregano, for added flavor. Just be mindful of the salt content, as some canned tomatoes can be high in sodium. Adjust the amount of added salt accordingly.

* **Can I make this soup in a slow cooker?**
Yes, you can adapt this recipe for a slow cooker. First, sauté the onions, carrots, celery, garlic, and bell pepper in a skillet until softened. Then, transfer all the ingredients, including the roasted eggplant, sautéed vegetables, diced tomatoes, broth, and seasonings, to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Remove the bay leaf before serving.

* **How can I thicken the soup if it’s too thin?**
If the soup is too thin, you can thicken it by simmering it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can blend a portion of the soup using an immersion blender or transfer it to a regular blender (be careful when blending hot liquids). Another option is to stir in a tablespoon or two of cornstarch or flour mixed with a little cold water to create a slurry, then simmer until thickened.

* **How long does eggplant supper soup last in the refrigerator?**
Eggplant supper soup can be stored in the refrigerator for up to 3-4 days. Ensure it is stored in an airtight container to maintain its freshness.

* **Is eggplant supper soup suitable for freezing?**
Yes, eggplant supper soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

* **What are some good side dishes to serve with eggplant supper soup?**
Some good side dishes to serve with eggplant supper soup include crusty bread, a simple green salad, grilled cheese sandwiches, or roasted vegetables.

* **Can I add pasta to this soup?**
Yes, you can add pasta to this soup to make it even more substantial. Small pasta shapes, such as ditalini or orzo, work well. Add the pasta to the soup during the last 15-20 minutes of simmering, or until the pasta is cooked through.

* **What are the health benefits of eggplant?**
Eggplant is a low-calorie vegetable that is rich in fiber, vitamins, and minerals. It is a good source of antioxidants, which help protect the body against damage from free radicals. Eggplant also contains compounds that may help lower cholesterol levels and improve heart health.

Enjoy this flavorful and nutritious Eggplant Supper Soup! It’s a fantastic way to incorporate more vegetables into your diet and savor a delicious, comforting meal.