Creamy soup with eggplant

300 ml of water:

  • 300 grams of eggplant;
  • 100 grams of tomatoes;
  • 100 grams of onions;
  • 2-3 tbsp vegetable oil;
  • 200 gr of cream;
  • 200 g cream cheese;
  • 1 tsp. salt
Slice the onion and sauté it until translucent in the vegetable oil. Eggplant peel, cut into cubes, add the onion and saute 5-10 minutes, stirring occasionally. Pour the vegetables with salted water, cover and cook 10-15 minutes on slow fire.

Wash the tomatoes and place them for a few seconds in boiling water. Peel and cut into cubes.

Place the finished eggplant and onion in a blender, add the tomatoes, a little broth and chop. Add cream cheese and stir until smooth mass. Gradually add cream, remaining broth, constantly stirring the soup.published

P. S. And remember, only by changing their consumption — together we change the world! ©




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