Roasted Eggplant Soup Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Additional Time
15 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
318 kcal
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Course
Soup
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Cuisine
Mediterranean
Roasted Eggplant Soup Recipe
Description
This Roasted Eggplant Soup begins by roasting whole eggplants until soft and slightly charred, intensifying their smoky sweetness. Sliced onions are sautéed with cumin and paprika to build a savory base. The peeled eggplant is combined with sautéed aromatics and vegetable stock, then pureed until smooth. Lemon juice adds brightness, and chopped Italian parsley lends freshness and color.
The optional chickpea croutons are spiced with cumin and seasoned salt, then roasted to a crispy texture, introducing a flavorful crunch that contrasts with the creamy soup. The soup’s texture can be adjusted by varying the amount of broth used, and it can be strained for a silky finish.
This soup stores well refrigerated for up to four days and freezes for up to a month. When reheating, warm gently on the stovetop. If an immersion blender isn’t available, use a traditional blender in batches, taking care with the hot liquid.
Ingredients
- 3 eggplant medium-sized (approximately 2 ½-3 pounds, globe variety
- 2 tablespoons olive oil
- 1 large onion sliced
- ½ teaspoon cumin ground
- ½ teaspoon paprika
- 4 cloves garlic roughly chopped
- 6-7 cups vegetable stock more if needed - see notes
- 1 teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- 3 tablespoons lemon juice
- ½ cup Italian parsley chopped - plus more as garnish
Chickpea Croutons (optional)
- 15 ounce chickpeas rinsed, canned
- 1 tablespoon olive oil
- ½ teaspoon cumin ground
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 tablespoon everything but the bagel seasoning optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and set it aside. Using a fork or tip of a sharp knife, poke 7-8 holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and transfer them into the preheated oven.
- Roast the eggplants until they burst and have softened, turning them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants. Remove them from the oven and let them cool. When they are cool enough to handle, peel the roasted eggplants and set them aside. Do not turn the oven off if you're making the roasted chickpeas as a topping.
- To make the roasted chickpeas, mix the chickpeas, olive oil, cumin, salt, and pepper on a sheet pan and spread them evenly around the pan. Roast them for 15 minutes then remove them from the oven and set them aside to cool.
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion, cumin, and paprika into the pan. Cook, stirring often, until onion is translucent, 5-6 minutes. Add the garlic and cook for 30 more seconds.
- Add the reserved roasted eggplant, vegetable stock, salt, and pepper. Put the lid on the pot and bring it to a boil. Turn down the heat to medium-low and let it simmer for 10-15 minutes.
- Using an immersion blender, puree soup until no large chunks remain. Stir in the lemon juice and parsley.
- When ready to serve, ladle the soup into bowls, garnish with chickpea croutons (if using), and more parsley. Serve while it is still warm.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freeze soup for up to one month; thaw overnight in the fridge before reheating.
- Use a standing blender if you don’t have an immersion blender, and puree in batches carefully due to heat.
- Adjust soup thickness by using 6 to 7 cups of broth according to preference.
- For a smoother texture, strain soup through a medium-mesh sieve to remove solids.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 318kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 2592mg | 108% |
| Potassium | 1075mg | 23% |
| Fiber | 16g | 64% |
| Sugar | 17g | 34% |
| Vitamin A | 1507IU | 30% |
| Vitamin C | 27mg | 30% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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