Classic Eggplant Soup

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the eggplants in half lengthwise and place them on a baking sheet, cut side down. Roast in the preheated oven for about 30 minutes, or until the flesh is tender and the skin is wrinkled.

3. 3

   While the eggplants are roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

4. 4

   Add the minced garlic to the pot and cook for another 1-2 minutes, until fragrant.

5. 5

   Once the eggplants are done roasting, scoop out the flesh and add it to the pot with the onions and garlic. Discard the skins.

6. 6

   Pour in the vegetable broth and add the diced tomatoes, salt, black pepper, paprika, and cayenne pepper. Stir to combine.

7. 7

   Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.

8. 8

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

9. 9

   Taste and adjust the seasoning if necessary.

10. 10

    Serve the soup hot, garnished with chopped parsley.