Aubergine Soup In Soup Maker

This Aubergine Soup In Soup Maker is a hearty and spiced recipe, which includes aubergine and tomatoes. It’s a healthy twist on the classic, ready in about 1 hour and 10 minutes.

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Aubergine Soup In Soup Maker Ingredients

• 2 large aubergines, halved lengthwise
• 1–2 teaspoons cumin seeds or ground cumin
• Extra virgin olive oil
• 1 large onion, chopped
• 4–5 celery stalks, chopped
• 1 quart (4 cups) low-sodium chicken stock
• 1 (15 oz) can diced tomatoes
• ¼ cup flat-leaf parsley, finely chopped
• 2–3 garlic cloves
• 3–4 stalks fresh cilantro
• 1 sprig fresh thyme
• ¼–½ teaspoon cayenne pepper (to taste)
• Kosher salt and black pepper, to taste

How To Make Aubergine Soup In Soup Make

1. Roast the aubergines: Preheat oven to 400°F (204°C). Rub cut side of aubergines with olive oil and cumin. Roast cut-side up for 25–35 minutes until soft. Scoop out the flesh and discard skins.
2. Add ingredients to soup maker: Place roasted aubergine flesh, onion, celery, garlic, diced tomatoes, parsley, cilantro, thyme, cayenne, salt, and pepper into the soup maker. Pour in chicken stock until just below the MAX line.
3. Cook the soup: Select the smooth soup setting on your soup maker (about 30–35 minutes depending on model).
4. Adjust consistency: If soup is too thick, add extra stock or water and blend again briefly.
5. Serve and garnish: Taste and adjust seasoning. Garnish with fresh cilantro or parsley leaves. Serve warm.

Recipe Tips

• Do I need to roast the aubergine first?
  Yes—roasting adds depth and prevents bitterness.
• Can I use vegetable stock instead of chicken stock?
  Absolutely, this will make it fully vegetarian.
• How to make it spicier:
  Add more cayenne or a pinch of smoked paprika.
• Can I leave the soup chunky?
  Yes—choose the “chunky” setting instead of smooth if your soup maker has it.
• How to add creaminess:
  Stir in a splash of cream or coconut milk after blending.

What To Serve With Aubergine Soup

• Warm pita bread or naan
• Crusty sourdough toast
• A simple green salad
• Hummus and olives on the side

How To Store Aubergine Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in portions for up to 2 months. Thaw and reheat gently.

Aubergine Soup Nutrition Facts (per serving)

• Calories: 111 kcal
• Carbohydrates: 20g
• Fat: 2g
• Saturated Fat: 1g
• Sodium: 82mg
• Potassium: 808mg
• Fiber: 8g
• Sugar: 10g
• Protein: 8g

Nutrition information is estimated and may vary.

FAQs

Do I have to peel the aubergine sbefore roasting?
No, just roast them cut-side up and scoop out the flesh once soft. The skins are discarded afterward.

Can I skip roasting and just add raw aubergine to the soup maker?
You can, but the flavor will be more bitter and less rich. Roasting adds depth and sweetness.

What if my soup maker doesn’t have a smooth setting?
Cook on the regular cycle, then use a hand blender directly in the jug to puree until smooth.

Can I make this soup ahead of time?
Yes, it stores well in the fridge for 4 days and the flavor deepens overnight.

What toppings go well with this soup?
Try a swirl of Greek yogurt, croutons, or toasted pumpkin seeds for extra texture.

Try More Recipes:

• Aubergine And Carrot Soup In Soup Maker
• Asparagus And Spring Onion Soup In Soup Maker
• Apple Soup In Soup Maker