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August 14, 2010

Seven soups every Saturday: eggplant soup recipes

Seven Japanese eggplant bowls 

Eggplant isn't the first vegetable that comes to mind when I think of vegetable soups, but my few forays into eggplant soups have surprised me. When cooked and pureed, eggplant turns silky and thick, the perfect foil for tomatoes. Both are in season right now at the farmer's markets. Add some mint, parsley or thyme from your garden, and a bit of garlic, and you've got the base of a delicious soup.

Seven eggplant soup recipes caught my eye this week:

Roasted eggplant soup with tomato, from Inn Cuisine

Curried eggplant soup, from Fat-Free Vegan Kitchen

Chilled eggplant soup, from Not Eating Out in New York

Roasted eggplant and mushroom soup, from Bread + Butter

Pork and eggplant soup with tomato and shiso, from House of Annie

Aubergine soup with soft, squidgy buffalo mozzarella and gremolata, from Becks & Posh

Smoky eggplant soup with mint and pine nuts, from Kahakai Kitchen

Find more delicious eggplant soup recipes with Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.


Debi, of Winter Garden, Florida, sent this week's photo with a note: "I found these bowls in a 100 Yen shop in Kobe, Japan and, as I have a fondness for eggplant, couldn't resist them." Debi, these eggplant soup recipes are for you!

If you'd like to share photos of seven soup bowls from your kitchen -- or from a friend's house, or your parents' attic, or an antique shop, or a housewares store, or a school or restaurant -- I'd love to share those photos on Saturdays.

It's easy: send one photo, of seven soup bowls. The bowls must all be able to be used for eating soup (no mixing bowls or troughs, please), and they absolutely do not have to match. Send the largest file your camera will allow; I'll size it to fit. Make sure the photo is in focus (very important). Tell me whose bowls are in the photo, or where you took the picture. If you're a blogger, I'll link to your blog.

That's it. One photo, seven soup bowls. Email to lydia AT ninecooks DOT com.


Posted by: mollie bryan | August 14, 2010 at 11:17 AM

Eggplant soup? So surprising to think about it. I'll have to give it go. Thanks for posting.

Posted by: Kalynskitchen | August 14, 2010 at 02:05 PM

I have to admit, I never thought of putting eggplant in soup!

Posted by: pam | August 14, 2010 at 10:12 PM

You're right, I would never consider eggplant for soups! But as soon as my CSA gives me some, I will try some of these!

Posted by: Nate @ House of Annie | August 15, 2010 at 09:43 AM

Hm, never thought of pureeing eggplant. That's a great idea. I wonder how it would do as a gazpacho.

Thanks for the link back!

Posted by: Lydia | August 16, 2010 at 09:45 AM

Everyone: eggplant is a total surprise in soup. You think it's going to be mushy, but it's creamy, and if you combine it with something bright, it doesn't look like a bowl of mud! The flavor is great with Asian seasonings, too.

Nate, the eggplant will need lots of acidic ingredients for a gazpacho, but it will probably taste delicious when very cold. Let us know if you try it.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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