Roasted Eggplant Soup
There’s something magical about roasted eggplant—it transforms into this silky, smoky, melt-in-your-mouth wonder that’s perfect for a soul-warming soup.
This Roasted Eggplant Soup is my go-to when I want something hearty yet simple, and it’s packed with flavor that feels like a hug in a bowl.
Whether you’re a seasoned cook or just starting out, this recipe is foolproof and oh-so-satisfying.
How to Make It
Note:Â This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Roast the Eggplant
Preheat your oven and slice the eggplant in half. Drizzle it with olive oil, sprinkle with salt, and roast until it’s tender and caramelized. This step brings out the eggplant’s natural sweetness and adds a smoky depth to the soup.
Step 2: Sauté the Aromatics
While the eggplant cools, sauté onions, garlic, and a pinch of red pepper flakes in a pot until they’re soft and fragrant. This builds the flavor base for the soup.
Step 3: Blend It All Together
Scoop the roasted eggplant flesh into the pot, add broth, and let everything simmer. Then, blend it until smooth and creamy. If you like a chunkier texture, blend it less—it’s your call!
Step 4: Finish with Flair
Stir in a splash of cream (or a dairy-free alternative for a vegan twist) and season with salt, pepper, and a squeeze of lemon juice. Garnish with fresh herbs or a drizzle of olive oil for that extra wow factor.
Pro Tips
- Don’t skip the roasting step! It’s what gives the soup its rich, smoky flavor.
- Use an immersion blender for easy cleanup, or carefully transfer the soup to a countertop blender in batches.
- Add a pinch of smoked paprika for an extra layer of smokiness.
- Make it ahead! This soup tastes even better the next day as the flavors meld together.
Storage
- Fridge:Â Store in an airtight container for up to 4 days.
- Freezer:Â Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Reheating:Â Warm gently on the stove, adding a splash of broth or water if the soup thickens.
Roasted Eggplant Soup
Description
This Roasted Eggplant Soup is a creamy, flavorful dish that’s perfect for chilly nights or anytime you need a little comfort. With simple ingredients and easy steps, it’s a beginner-friendly recipe that feels gourmet.
Ingredients
Instructions
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Roast the Eggplant:
Preheat oven to 400°F (200°C). Place eggplant halves on a baking sheet, cut side up. Drizzle with 2 tbsp olive oil and sprinkle with salt. Roast for 30-35 minutes, until tender and golden. Let cool slightly, then scoop out the flesh.
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Sauté the Aromatics:
In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, garlic, and red pepper flakes (if using). Sauté for 5-7 minutes, until softened.
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Simmer the Soup:
Add the roasted eggplant flesh and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Blend the Soup:
Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a countertop blender in batches.
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Finish the Soup:
Stir in the cream, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
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Serve:
Ladle into bowls and garnish with fresh herbs or a drizzle of olive oil.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a vegan version, use coconut cream instead of heavy cream.
- Add a pinch of smoked paprika for extra smokiness.
- This soup freezes well, so make a double batch!
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
