Cream of Eggplant and Tomato Soup

To prepare cream of eggplant and tomato soup: Wash the eggplants, peel them, and cut into cubes.

Salt the eggplants and let them sit for 3-4 hours to remove bitterness. This step can be skipped if using non-bitter varieties.

Peel, wash, and chop the onion.

Heat 1 tablespoon of olive oil in a pan. Sauté the onion over medium heat, stirring, until golden brown (5-7 minutes).

Add the eggplants and another 1-2 tablespoons of olive oil. Sauté the eggplants, stirring, for 10 minutes. Then pour in hot water or vegetable broth. Cover and simmer for 5 minutes.

Add herbs (such as thyme and rosemary), stir, and simmer covered for another 5 minutes.

Peel and mince the garlic.

Peel and chop the tomatoes.

Heat 1 tablespoon of olive oil in a pan. Sauté the garlic and tomatoes over medium heat, stirring, until soft (5-7 minutes).

Combine the sautéed tomatoes and eggplants. Add cream cheese.

Thoroughly purée the mixture with a blender until smooth.

Pour in the cream. Blend again. Adjust the consistency of the eggplant cream soup to your liking by adding hot vegetable broth. Add salt if necessary.

The cream of eggplant and tomato soup is ready. Bon appétit!