Naturally smoky, piquant and full of deep flavours, this roasted eggplant soup is a one-pan roasted eggplant soup recipe that will put some zest into the season.
The inspiration behind this roasted vegetable soup
This creamy roasted easy eggplant soup is a one-pan-meal that is naturally smoky, piquant and full of deep flavours, and will put some zest into your soup routine.
As soon as the temperatures drop, I find myself reaching out for my old trusted soup pot (find more soup recipes here). With a thick bottom and the ability to encapsulate aromas until the lid is removed and their potency is released into the air, perfuming your whole house, my soup pot is often the most-used instrument in my kitchen during fall and winter.
So you can imagine my surprise when the recipe for Julia Konovalova's creamy eggplant soup from The Ultimate One-Pan Oven Cookbook.
Making this eggplant soup couldn't be easier . The oven does most of the work for you, and then you just blend everything together!
To prep this recipe, all manner of beautiful late-summer vegetables go onto a big cookie sheet. Eggplants, tomatoes and bell peppers, joined by plump cloves of garlic. After a slow while in the oven, the entire pan is pulled out, its pungent smell enough to get you intoxicated long before you open the bottle of heady red wine that simply has to accompany this meal.
At this point, the flavorful veggie are basically collapsing onto themselves, their deeply-charred flesh resonant with musky flavours. With minor handling, the roasted vegetables are transferred to a blender. Then, buttressed by a bit of stock, and given a good whiz.
Garnish with a generous sprinkling of smoked paprika, salt and pepper and a drizzle of olive oil brings out the vegetables' deep flavour. The whole affair is tied together with a helping of cream.
Why I love this eggplant soup
This puréed roasted eggplant soup is a perfect soup to make in the height of summer. When all the vegetables are ripe - or in the dead of winter, when you're in need of some extra spice. It is:
- Light
- Easy to make
- Requires only one pan and the oven - no slaving over the stovetop
- Creamy - honestly, this soup is so creamy, you might as well call it "cream of eggplant soup!
- Gluten-free
- Can be made vegan and dairy-free
- Can be made Whole 30 and Paleo
- smoky
- delicious
- special - the seasonings make it taste exceptional!
Common Questions About Eggplant Answered!
When it comes to roasting eggplants for this recipe, you do not need to peel the eggplant before roasting them. Eggplant skins are edible and add a nice texture and flavor- plus, they contain a boatload of vitamins! Just wash it thoroughly in order to remove any dirt or debris that may be present. If you really don't like the peel, you can also peel the eggplant after baking.
Soaking eggplant in water before cooking helps reduce bitterness and minimizes oil absorption during cooking, making it less greasy and more tender. This technique is especially useful for frying or roasting, as it ensures the eggplant retains a better texture and flavor. Cooking methods like grilling, roasting, and baking are the most appropriate, highlighting its natural flavors while keeping it healthy.
Eggplant is a nutrient-rich, low-calorie vegetable with numerous health benefits. It is high in fiber, which supports digestion and helps regulate blood sugar levels, and contains antioxidants like nasunin that protect cells and promote heart and brain health. Eggplant is also hydrating and provides essential vitamins and minerals like B6, vitamin c, potassium, and manganese. Whether enjoyed in soups, casseroles, or as a side dish, it contributes to a balanced and healthy diet.
Roasted eggplant soup ingredients
- Tomatoes: Adds a tangy and slightly sweet base, balancing the flavors of the soup.
- Italian eggplants or globe eggplants: Contributes a velvety texture and mild, earthy flavor to the dish.
- Bell pepper: Provides a subtle sweetness and vibrant color to enhance the soup.
- Garlic cloves: Infuses the soup with a rich and aromatic depth of flavor.
- Olive oil: Adds a smooth, fruity undertone while aiding in sautéing and blending.
- Vegetable stock: The vegetable broth creates a flavorful and light foundation for the soup.
- Half and half cream: Lends a creamy and luxurious consistency. Swap with heavy cream for extra richness or broth for a dairy-free option.
- Smoked paprika: Brings a warm, smoky note that enhances the dish's complexity.
- Kosher salt and black pepper: Essential for seasoning and balancing the soup's flavors.
- Garlic powder: Amplifies the garlic flavor with an added hint of savory depth.
- Cayenne pepper or red pepper flakes: Adds a touch of heat, adjustable to your preference.
See recipe card for exact quantities.
Equipment
- Baking sheet
- blender
- immersion blender (optional)
How to make this one pan meal
Prepare the vegetables
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. Score the eggplant flesh with the tip of a sharp knife, creating a crosshatch pattern.
Roast vegetables in the oven
Place all the vegetables in a roasting pan in one layer, cut side up. Next, 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.
Blending vegetables
Once the vegetables are cooked, roughly chop them and place them in a standing blender with the stock, or blend using an immersion blender. Blend until smooth.
Pour the soup into a large soup pot or dutch oven and warm gently. Add the cream and spices, season with salt and pepper to taste, and mix.
Serve eggplant soup in bowls with herbs and a squeeze of lemon
Ladle soup into bowls and top with a squeeze of lemon juice, cilantro, parsley, oregano, fresh thyme, fresh basil or other fresh herbs of your choice. For thinner soup, add a little bit more stock.
Storage
This soup is even better the next day, so I love making it ahead!
Any leftovers of your roasted eggplant soup will keep well in the refrigerator in an airtight container for 5 days. If you avoid adding any cream, it will last a whole week. When reheating, add to a pot on the stove. Boil at a low heat until the soup simmers.
Freezing eggplant soup
This recipe is freezer-safe! This one sheet pan meal soup can be frozen for up to 6 months. I like to freeze the soup in batches in ziplock bags and then pull out a portion as I need it!
Scaling this roasted eggplant soup recipe
This recipe makes one 8 bowls of soup, or about 2 liters. You can scale it up by increasing the quantities of eggplants and other veggies, but because the recipe uses a whole eggplant, the least you can increase it at a time without getting into complicated math is to double it.
Adaptations
This roasted eggplant soup is low carb, gluten-free, sugar-free and keto.
To make it vegan, paleo or Whole 30, simply omit the cream and use more stock in its place.
When to serve this soup
This is a great soup to make on a cool day at the height of summer, when eggplant, tomatoes and bell peppers are at their finest.
It would also be lovely in winter, when you need some comfort food and soups are part of your regular rotation.
And don't let the ease of making this soup fool you. It would make a great first course for a Thanksgiving dinner, Rosh Hashana, or Passover.
Top Tips
No peeling required - 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.
Try different eggplants - I love making this soup with different kinds of eggplant. The typical eggplant to use is firm Italian eggplants, but you can also use white eggplant, long and skinny Japanese eggplant, and Baladi eggplant.
My review of the Ultimate One-Pan Oven Cookbook
The recipe for creamy eggplant soup is misleading in its simplicity, like the majority of Julia's entries in The Ultimate One-Pan Oven Cookbook. Julia Konovalova is the brains and beauty behind Imagelicious, a blog initially created to allow its author to explore her obsession with food.
After having a daughter, Julia's style changed towards recipes she describes as "mom recipes" - requiring "very little time to cook or prepare. Or can be left in the middle if baby needs attention." My kind of gal.
It helps, of course, that Julia has an effortless charm and a deft hand with a camera and food styling, producing dishes that are not only stunning in their ease, but also in their beauty.
Her blog is full of little treasures - and to no surprise, her first cookbook is a perfect encapsulation of her style.
Why I love this cookbook
The recipes in The Ultimate One-Pan Oven Cookbook are everything Julia's blog is: approachable, hassle-free, and low on clean-up. Most involve one, two stages max, and all make proper use of the oven - the ideal tool for not only getting your food hot on the table, but your house warm at the same time. Each recipe is accompanied by a beautiful photograph and a whimsical write-up by Julia that lets you into her life and family.
Whether you're a busy mother, a harried student, or a passionate cook with a hankering for comforting, beautiful food, you will find something to love - and make! - in The Ultimate One-Pan Oven Cookbook.
This recipe was reprinted with permission from The Ultimate One-Pan Oven Cookbook, thanks to Food Bloggers of Canada and Page Street Publishing.
Check out my easy fall recipe: creamy roasted eggplant soup story to see how I make this soup!
See more of what I made from The Ultimate One-Pan Oven Cookbook and otherwise on my Instagram stories, on Facebook, and on Twitter and Pinterest.
Accompanying dishes:
For a delicious appetizer to start off the dinner festivities, Creamy gluten free eggplant "lasagna" and eggplant hand pies are the way to go. For a dip that pairs wonderfully,I enjoy a Traditional Baba Ganoush or Tahini-Free Baba Ganoush. Alternatively, try baked brie cheese dip, roasted carrot dip, or baked feta dip with crackers and pita bread.
For more eggplant-centric dishes, try Eggplant grilled cheese or Vegetarian and gluten free moussaka where eggplants are the star of the dish. For more of my favorite casseroles, try baked rutabaga casserole, cauliflower bake, or a traditional carrot casserole.
More soup recipes to try:
While I often make this soup, if I have no eggplants, I also love to roast bell peppers for roasted bell pepper bisque. Alternatively, this kabocha squash soup in the slow cooker or instant pot fish soup is always a hit.
A family favorite, this classic jewish chicken soup is my go to when I am under the weather.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Creamy roasted eggplant soup
Equipment
- immersion blender optional
Ingredients
- 1 large tomato or 2 medium
- 1 large Italian eggplant
- 1 large bell pepper red, yellow or orange
- 5 garlic cloves
- 1 TB olive oil
- 2 cups vegetable stock
- ½ cup half and half cream or more stock for vegan version
- 2 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper optional
- Crackers for serving
- Parsley or cilantro for serving
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
Author: Julia Konovalova
Publisher: Page Street Publishing Company
ISBN: 978-1-62414-564-3 Acknowledgment: Excerpted from The Ultimate One-Pan Oven Cookbook. Copyright © 2018 Julia Konovalova. Published by Page Street Publishing Company. Reproduced by arrangement with the Publisher. All rights reserved. Copyright: Copyright © 2018 Julia Konovalova
Published by: Page Street Publishing Company
Julia says
Oh man! Your photos are incredible and your words are so evocative! Thank you so much for this amazing review and your beautiful and kind words!
kseniaprints says
Thank YOU for the wonderful recipe!
Heather E. says
Our favorite thing to bake in the oven is pizza, especially homemade pizza. My favorite combination is butternut squash and kale.
kseniaprints says
That is a great sounding combination!
Linda says
I love to bake bread in my oven, especially in cold weather to also heat up the apartment.
kseniaprints says
Very good use of the oven, I concur 🙂
Tina W says
I love almost any type of roasted vegetables.
kseniaprints says
Simple, heart-warming winter fare. Great idea!
Laura C. says
After my instant pot, the oven is my best friend. I use to it for roasting veggies, one pan dinners, casseroles, breads and cookies. Also as last minute storage of pans.. this recipe is similar to bosnian ajvar but in soup form. I'll be trying it this weekend after farmers market shopping. YUM!!
PS - do I need to buy the book to get the recipe? Where can i find it?
kseniaprints says
A kindred soul!
Tamra Phelps says
My favorite use of the oven is to cook lasagna. I absolutely love homemade lasagna!
kseniaprints says
Any favourite lasagna fillings? Would love to hear them!
jan says
Our oven gets used most for baking bread and making a variety of pizzas. It is a little underutilized in the summer months!
kseniaprints says
Yeah, summer isn't my favourite time to bake, either. I'm jealous of your household, all that homemade bread!
Cassandra D says
My favorite use of the oven is to bake.
kseniaprints says
Thanks for sharing, Cassandra!
Gina says
This was totally delicious and that's coming from someone who doesn't quite *love* eggplant! I found roasting it and pairing with the bell pepper to be the perfect balance. Definitely making this again.
Liz says
We had a lot of eggplant to use and I was tired of just putting it in pasta so I tried this soup. So good! Glad I found the recipe.
Jan says
The piquant flavouring of this soup really hit the spot. I adore eggplants, so this is a repeat kind of soup. Thanks for a nice recipe.
Addison LaBonte says
This soup was so warm and hearty! It was the perfect way to use up some leftover eggplant.
Sharina says
One of the easiest soup recipes I've tried! It was so hearty and comforting. So impressive!
Cynthia says
Went to neighbors to help them feed and was gifted eggplants, tomatoes and yellow pepper. Found your recipe on line. Want you to know that though I've never had eggplant soup, it was the tastiest thing I've every had. Was wondering what you think about simmering some fresh spinach during the last step. It was ssooo good. Freezing half to take to my sister next weekend
kseniaprints says
I think that would be delicious! You don't even need to cook the spinach long - just add it to the hot soup and it will wilt by itself.
I'm so glad you liked it - we make it a lot when summer product is abundant.