Go Back
Creamy Hatch Smoked Eggplant Soup is a culinary delight that captures the essence of comforting, rich flavors while celebrating the vibrant produce of the season. This dish is not merely a soup; it’s a warm embrace in a bowl, perfect for chilly evenings or as a satisfying starter for a gathering. The combination of smoky eggplant, zesty Hatch chiles, and a velvety base creates a harmonious blend that is both indulgent and nourishing. The appeal of this soup lies not just in its taste but also in its simplicity and the opportunity to showcase high-quality, fresh ingredients.

Creamy Hatch Smoked Eggplant Soup

Discover the warmth and richness of Creamy Hatch Smoked Eggplant Soup, a delightful dish perfect for chilly evenings. Featuring smoky eggplant and zesty Hatch chiles, this soup is not only comforting but also celebrates fresh, seasonal ingredients. With a creamy base and a complex flavor profile, it's easy to make and sure to impress at any gathering. Learn how to prepare this gourmet experience that nourishes both the body and soul. Enjoy the culinary journey!
Print Recipe Pin Recipe

Ingredients
  

2 large eggplants

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 medium potatoes, peeled and diced

1 can (14 oz) fire-roasted tomatoes

4 cups vegetable broth

2 Hatch green chiles, roasted, peeled, and diced

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

1 cup coconut milk (or heavy cream for a non-vegan option)

Fresh cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife. Brush them with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast for about 30-35 minutes, or until the flesh is soft and starting to caramelize. Once done, scoop out the flesh and set aside.

    Sauté Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for 1-2 minutes more until fragrant.

      Combine Ingredients: Add the diced potatoes, diced Hatch chiles, fire-roasted tomatoes (with their juices), smoked eggplant flesh, smoked paprika, ground cumin, and vegetable broth. Season with salt and pepper. Stir everything to combine.

        Simmer the Soup: Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 20 minutes or until the potatoes are tender.

          Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the mixture in batches to a countertop blender, then return it to the pot.

            Add Creaminess: Stir in the coconut milk (or heavy cream) and let it simmer for an additional 5 minutes to combine flavors. Adjust seasoning with more salt and pepper if needed.

              Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lemon wedges on the side for a zesty twist.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6