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Roasted Eggplant Soup Recipe

This creamy roasted eggplant soup is an easy-to-make, vegan, and gluten-free recipe made with everyday ingredients. We love it topped with 15-minute roasted chickpeas!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
15 mins
Total Time
1 hr 50 mins
Servings: 4 servings
Calories: 318 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

  • 3 3 globe eggplants medium-sized (approximately 2 ½-3 pounds)
  • 2 2 tablespoons olive oil
  • 1 1 large onion sliced
  • ½ ½ teaspoon ground cumin
  • ½ ½ teaspoon paprika
  • 4 4 cloves garlic roughly chopped
  • 6-7 6-7 cups vegetable stock more if needed - see notes
  • 1 1 teaspoon kosher salt more to taste
  • ½ ½ teaspoon black pepper
  • 3 3 tablespoons lemon juice
  • ½ ½ cup Italian parsley chopped - plus more as garnish
Chickpea Croutons (optional)
  • 15 15 ounce can chickpeas rinsed
  • 1 1 tablespoon olive oil
  • ½ ½ teaspoon ground cumin
  • ½ ½ teaspoon kosher salt
  • ¼ ¼ teaspoon ground black pepper
  • 1 1 tablespoon everything but the bagel seasoning optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Using an immersion blender, puree soup until no large chunks remain. Stir in the lemon juice and parsley.
  7. 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

  • To store leftovers: Bring soup to room temperature, place in an airtight container, and keep refrigerated. It should stay fresh for up to 4 days.
  • To freeze: Again, bring it to room temperature and place it in a freezer-safe container. Freeze for up to a month. Let it thaw overnight in the fridge and heat in a saucepan before serving.
  • If you do not have an immersion blender, you can use a standing blender or even a food processor. If you do so, puree the soup in batches and be very careful as it is very hot.
  • Everything but the bagel seasoning: If you are living in the US and have access to Trader Joe’s you probably know about their Everything but the Bagel Seasoning. It works wonderfully in this recipe, however, it is optional. 
  • Adjust the thickness of the soup: The recipe lists 6-7 cups of vegetable broth in the recipe. We like our eggplant soup rather thick so use 6 cups of liquid. However, if you like your soup to have a thinner consistency, feel free to use 7 cups of vegetable broth. Additionally, like any soup recipe, you can use chicken stock instead.
  • Run it through a medium-mesh strainer: It is an optional step, but if you want your eggplant soup to be silky smooth, feel free to run it through a strainer and discard the solids.

Nutrition Information

Serving 2 cups Calories 318kcal (16%) Carbohydrates 45g (15%) Protein 10g (20%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 2592mg (108%) Potassium 1075mg (31%) Fiber 16g (64%) Sugar 17g (34%) Vitamin A 1507IU (30%) Vitamin C 27mg (30%) Calcium 100mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 318

% 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.