Preheat your oven to 375°F (190°C). Prick the eggplants all over with a fork, place them on a baking sheet, and roast for 40-50 minutes. They're ready when the skins are wrinkled and the flesh is completely soft.
Let them cool slightly, then slice them open, scoop out the tender flesh, and discard the skins. Purée the eggplant flesh with 2 teaspoons (10 ml / 0.3 fl oz) of salt in a blender or food processor until smooth and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the minced garlic and cook, stirring frequently, until fragrant and golden, about 1-2 minutes.
Stir in the sweet paprika, cumin, and the remaining ½ teaspoon of salt. Toast the spices for 30 seconds until they're wonderfully aromatic.
Pour in the hot water, stirring to combine with the spices.
Bring the mixture to a gentle simmer to create a flavorful broth.
While it simmers, melt the butter in a separate skillet over medium heat.
Add the chopped celery and onion and sauté until softened and the onion is golden, about 8-10 minutes.
Add the sautéed onion and celery mixture along with the eggplant purée to the simmering broth.
Stir everything together until well combined.
Pour in the cream and milk, then add a pinch of hot paprika for a gentle warmth.
Continue to simmer the soup over low heat for 10-15 minutes, allowing the flavors to meld together beautifully.
Stir occasionally to prevent sticking.
Taste the soup and adjust the seasoning with more salt or hot paprika if needed.
Serve hot, garnished generously with fresh Parmesan and crunchy croutons.
