Roasted Aubergine Soup with Red Pepper, Tomatoes & Herby Lemon Cream Cheese Dollops
Roasted aubergine soup packed with other veggies is one of my go to recipes when I’m in the mood for a ton of vegetables but I’m also very lazy. The aubergines and vegetables get roasted and then blended with stock, that’s it! Silky, smoky, and full of warmth, it’s a dish that feels both wholesome and indulgent.
There is something so luscious about roasted aubergine soup. The blackened skin add a smokey earthy flavour and the flesh is silky and rich. Great in a baba ghanoush, but have you ever tried it in a soup?
This soup recipe can be made with pretty much any vegetables, so if you’re looking for a healthy, tasty and easy dinner? Then this is the one! It’s also great with red lentils for example, like this Roasted Vegetables Red Lentil Soup.
I love all soups to be honest, I even used to sell soup at the market a Soup Sister ;-). Here are a few more of my favourites:
Curried Yellow Split Pea Coconut Soup with any kind of Vegetable
Fennel & Leek Soup with Smoked Mackerel
Check out my other soup recipes here!
Roasted Aubergine, Red Peppers & Tomato Soup
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 large aubergine, cubed into 2 cm cubes
- 1 red pepper, stem removed, deseeded and roughly chopped
- 3 - 4 large tomatoes, roughly chopped
- 1 celery stalk, roughly chopped
- 1 onion, peeled and roughy chopped
- 5 - 6 garlic cloves, skins removed but left whole
- 1 chili, left whole (leave out if you don’y like spice)
- 1 tbsp olive oil
- ± 500 ml water, more if needed
- 1 vegetable stock cube
- To serve
- ± 125 g cream cheese (to keep it vegan use a plant based cream cheese or yoghurt)
- Mix of fresh green herbs, your choice, finely chopped.
- Zest of 1 lemon
- Pepper & Salt to taste
- To serve: Squeeze of lemon juice
Instructions
Preheat the oven to 200°C.
Add all the vegetables into a large baking tray, drizzle with olive oil and season with pepper and salt. Toss to coat and roast in the oven for 50 - 60 minutes until vegetable juices are flowing and aubergines are charred here and there.
Remove from the oven and let cool slightly, ± 5 minutes.
Find the chilly, remove the stem and add to the veggies (remove some seeds for less spice if you like).
Pour everything into a large soup pan, add a stock cube and top off with just enough boiling water to cover everything. Not too much water to start.
Blend with a handheld mixer until smooth, adding more water along the way to get your desired consistency.
Add the cream cheese to a small bowl and whisk until softened and fluffy. Add the herbs, lemon zest pepper and salt and mix well.
Serve the soup with the cream cheese dolloped onto it, a squeeze of lemon juice and some fresh herbs and some fresh crusty bread.
