Aubergine Soup with Red Pepper Cream

This soup looks enchanting as the red of the pepper cream contrasts with the sombre grey tones of the aubergine. The texture is pleasing and unusual, the flavours subtle. For a more demonstrative soup, spike the pepper cream with chilli, or Chilli Oil, or a little left-over Rouille.


  • 2 tablespoons olive oil
  • 450 g/1 lb aubergine, peeled and chopped
  • 1 small onion, chopped
  • 1 large clove of garlic, chopped
  • 900 ml/ pints chicken or lamb stock
  • salt
  • freshly ground black pepper
  • Red Pepper Cream to serve


Heat the oil in a pan and sweat the aubergine, onion and garlic for 20 minutes, until tender. Purée with the stock, salt and pepper in a processor or blender. Taste and adjust seasonings. Return the soup to the pan and reheat when needed. Serve with Red Pepper Cream.