Creamy roasted eggplant soup
User Reviews
4.9
Creamy roasted eggplant soup
Description
The Creamy Roasted Eggplant Soup features an Italian eggplant, ripe tomatoes, and colorful bell peppers roasted alongside garlic, all contributing natural sweetness and a smoky undertone from roasting. After roasting until soft and caramelized, the vegetables are blended smoothly with vegetable stock, then warmed with half and half or cream to give a rich and creamy consistency. Seasonings like smoked paprika, garlic powder, and optional cayenne add depth and mild heat.
This soup has a thick, smooth texture perfect for serving with crackers and fresh herbs like parsley or cilantro, providing a comforting starter or light meal. The roasting step intensifies flavors and softens the vegetables for easy blending.
The recipe notes suggest that peeling the vegetables after roasting can create an even smoother soup, and that selecting between half and half or all stock can adjust the creaminess to suit dietary preferences. Roasting for over an hour ensures thorough cooking and flavor development.
Ingredients
- 1 tomato or 2 medium, large
- 1 eggplant large Italian
- 1 bell pepper red, yellow or orange, large
- 5 garlic cloves
- 1 TB olive oil
- 2 cups vegetable stock
- ½ cup half and half or more stock for vegan version, cream
- 2 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper optional
- crackers for serving
- parsley for serving, or cilantro
Instructions
- Preheat oven to 400F. Prepare the vegetables by slicing them in half lengthwise. Remove the stems from tomato and eggplant. Remove the seeds and white ribs from inside the pepper.
- Place all the vegetables in a roasting pan in one layer, cut side up, and scatter the garlic in between the vegetables. Pour the olive oil over the vegetables and lightly rub all over.
- Roast the veggies in the oven for 1 hour and 20 minutes or until they are fully cooked and soft, flipping them halfway. When turning the vegetables, cover the garlic cloves with the peppers to prevent them from burning.
- No need to peel the vegetables, but if you'd like the soup to have a smoother consistency, you can easily take the skin off the vegetables after they are roasted.
- Once the vegetables are cooked, roughly chop them and place them in a blender with the stock. Blend until smooth.
- Pour the soup into a pot and warm gently. Add the cream and spices, and mix. Serve with crackers and cilantro or parlsey.
- For thinner soup, add a little bit more stock.
Notes
- Peeling the roasted vegetables can create a smoother soup texture, but it is optional.
- Use half and half for creaminess or replace with more vegetable stock for a vegan version.
- The soup can be served with crackers and fresh herbs such as parsley or cilantro for garnish.
- Roasting vegetables for 1 hour and 20 minutes brings out their natural sweetness and softens them fully for blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 390mg | 16% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 23mg | 26% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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