Creamy Roasted Eggplant & Zucchini Soup with Garlic Croutons

Name: Creamy Roasted Eggplant & Zucchini Soup with Garlic Croutons
Total time: 45 min
Yield: 4 servings
Cuisine: Modern European
Ingredients: 1 large (≈400g) - roasted and peeled eggplant; 2 medium (≈300g) - chopped zucchini; 4 cloves - roasted and mashed garlic; 1 medium - chopped onion; 4 cups (≈960ml) vegetable stock; 100 ml (or coconut milk for vegan) heavy cream; 2 tbsp olive oil; 100 g - for croutons bread cubes; 1 tsp salt; 0.5 tsp black pepper

Silky soup of roasted eggplant and zucchini balanced with roasted garlic, finished with cream and crunchy garlic croutons.

Cooking time: 45 minutes
Servings: 4
Calories: 220 kcal
Category: Soup

Ingredients

1 large (≈400g) - roasted and peeled eggplant
2 medium (≈300g) - chopped zucchini
4 cloves - roasted and mashed garlic
1 medium - chopped onion
4 cups (≈960ml) vegetable stock
100 ml (or coconut milk for vegan) heavy cream
2 tbsp olive oil
100 g - for croutons bread cubes
1 tsp salt
0.5 tsp black pepper

Cooking instructions

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