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.
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 vegetables are basically collapsing onto themselves, their deeply-charred flesh resonant with musky flavours. With minor handling, the roasted vegetables are transferred to a blender, buttressed by a bit of stock, and given a good whiz.
A generous sprinkling of smoked paprika, salt and pepper brings out the vegetables' deep flavour - and the whole affair is tied together with a helping of cream.
Why I love this eggplant soup
This 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:
- 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"!
- Can be made vegan and dairy-free
- Can be made Whole 30 and Paleo
- special - the seasonings make it taste exceptional!
Roasted eggplant soup ingredients
- Italian eggplants
- Bell pepper
- Garlic cloves
- Olive oil
- Vegetable stock
- Half and half cream - you can also use more stock for avegan version
- Smoked paprika
- Garlic powder
- Cayenne pepper or red pepper flakes
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, 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.
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 or parsley. For thinner soup, add a little bit more stock.
This soup is even better the next day, so I love making it ahead!
This roasted eggplant soup will keep well in the fridge for 5 days. If you avoid adding any cream, it will last a whole week.
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.
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.
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.
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.
Check out my easy fall recipe: creamy roasted eggplant soup story to see how I make this soup!
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.
Yes, you can put eggplant in soup! Eggplant is a versatile vegetable that can be used in a variety of recipes. It has a mild flavor that can easily adapt to a variety of soups, giving it an extra layer of flavor. Additionally, eggplant helps add texture to the soup, making for a heartier meal that everyone will love.
Eggplants are a delicious and versatile vegetable, however there are some people who should not eat them. People who are allergic to eggplant, or other members of the nightshade family such as peppers, tomatoes, potatoes and tobacco should avoid eating eggplants. Additionally, people with kidney disease may want to limit their intake of eggplant because it contains oxalates which can contribute to kidney stones. For those who suffer from gout, eggplant can worsen symptoms due to its high purine content. Eggplants also contain tyramines which can cause headaches in those who have an intolerance or sensitivity to them. Finally, pregnant women should be cautious when consuming eggplant as it may cause uterine contractions. In conclusion, individuals with allergies or existing health conditions should check with their doctor before eating eggplant or any other food that may aggravate their condition.
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 multitude 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 (once it's cool enough to handle, of course!).
Yes, it is possible to make this creamy eggplant soup without an immersion blender. After the vegetables have been roasted until soft, use a potato masher or fork to mash them up until they become a thick consistency. However, I find this texture is not as pleasing, and I recommend using an immersion or a regular blender and blend until it reaches your desired consistency.
To make your creamy eggplant soup extra smooth, there are a few things you can do. First, before adding the roasted eggplant to the soup, be sure to peel it. This will help make the texture of the soup smoother. Next, use a blender or food processor to puree the cooked vegetables and stock until they are completely smooth. If you would like to add an extra layer of smoothness to your soup, you can strain it through a fine mesh sieve before serving. Finally, for an added touch of creaminess and flavor, try stirring in some heavy cream or sour cream at the end of cooking. These simple steps will ensure that your eggplant cream soup is richly flavorful and extra smooth!
When choosing an eggplant, look for one that is firm and smooth with glossy skin. Avoid any eggplants that have bruises or patches of brown discoloration as these are signs of decay. Eggplants come in a variety of sizes, shapes and colors, so it is important to choose the type of eggplant that will work best for your dish. If you are making a dish that requires pieces of eggplant, then large globe types such as Black Beauty or Easter Egg varieties may be best. If you are making something like ratatouille where the eggplant is cut into chunks then Italian or Japanese varieties would be better suited.
The type of paprika used in a recipe can really make or break the dish. Mild paprika is the most versatile and is ideal for adding color to dishes, while hot paprika adds more heat and smoky flavor. Smoked paprika has a rich, smoky flavor that pairs well with grilled meats and vegetables. Ultimately it depends on what flavors you’re looking to bring out in your dish. If you are looking for just a hint of flavor and some color, mild paprika will do the trick. Hot paprika will add some spiciness to your dish, while smoked paprika will give it an added depth of flavor. For this particular recipe, I recommend using smoked paprika for a smoky flavor.
- Appetizer: Creamy gluten free eggplant "lasagna" and eggplant hand pies
- Dip: Traditional Baba Ganoush and Tahini-Free Baba Ganoush
- Grilled cheese sandwich: Eggplant grilled cheese
- Main dish: Vegetarian and gluten free moussaka
More soup recipes to try:
Creamy roasted eggplant soup
- 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
- 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.
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