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    Home » Recipes » Soup and stew

    Published: Jul 19, 2021 · This post may contain affiliate links.

    Creamy roasted eggplant soup and my review of The Ultimate One Pan Oven Cookbook

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    creamy roasted eggplant soup

    This creamy roasted 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.

    Get this recipe and find many other hassle-free weeknight delights in The Ultimate One-Pan Oven Cookbook - enter my giveaway for a chance to win your own copy! Please note that this post contains affiliate links - thank you for supporting the brands that help make this blog possible.

    Jump to:
    • This creamy roasted 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.
    • A soupy affair
    • Why I love this eggplant soup
    • Roasted eggplant soup ingredients
    • How to make this one pan meal
    • My review of the Ultimate One-Pan Oven Cookbook
    • Storage
    • Scaling this roasted eggplant soup recipe
    • Adaptations
    • When to serve this soup
    • Win A Copy in Our Giveaway
    • Recipe
    creamy roasted eggplant soup
    creamy roasted eggplant soup
    creamy roasted eggplant soup

    A soupy affair

    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 roasted eggplant soup from The Ultimate One-Pan Oven Cookbook involved no use of a soup pot! Instead, this ingenious recipe, like all the recipes in Julia's cookbook, makes use of one main kitchen device: the oven. 

    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.

    creamy roasted eggplant soup

    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:

    • Light
    • Easy to make
    • Requires only one pan and the oven - no slaving over the stovetop
    • Creamy
    • 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!
    creamy roasted eggplant soup

    Roasted eggplant soup ingredients

    • Tomatoes
    • Italian eggplant
    • Bell pepper
    • Garlic cloves
    • Olive oil
    • Vegetable stock
    • Half and half cream, or more stock for vegan version
    • Smoked paprika
    • Salt
    • Garlic powder
    • Cayenne pepper

    Equipment

    • Sheet pan
    • Blender (or immersion blender)

    How to make this one pan meal

    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 parsley. For thinner soup, add a little bit more stock.

    creamy roasted eggplant soup

    My review of the Ultimate One-Pan Oven Cookbook

    The recipe for creamy roasted 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. 

    creamy roasted eggplant soup

    Storage

    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 one sheet pan meal soup can be frozen for up to 6 months.

    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.

    creamy roasted eggplant soup

    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.

    creamy roasted eggplant soup

    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.

    Try the following dishes as accompaniment:

    • Baked Feta Dip Appetizer Recipe with Dates, Hazelnuts and Honey {Gluten Free}
    • The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
    • Pumpkin Pecan Pie {Gluten Free Option, Vegan Option}
    • Savory Galette with Caramelized Onions and Pumpkin

    Win A Copy in Our Giveaway

    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. And thanks to Food Bloggers of Canada and Page Street Publishing, you too can get your very own copy of it! Just enter the giveaway below for your chance to win.

    a Rafflecopter giveaway

    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. The giveaway will remain open for one week, and a winner will be announced next Saturday, October 28 - so stay tuned on social media to find out! The giveaway is only open to residents of Canada and the United States.

    I received no monetary compensation in exchange for this post; however, I did get a review copy of the book for a giveaway (after buying my own! This is how much I love it). I am proud to only work with those companies whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

    creamy roasted eggplant soup

    Check out my easy fall recipe: creamy roasted eggplant soup story to see how I make this sop!

    Recipe

    creamy roasted eggplant soup

    Creamy roasted eggplant soup

    Ksenia Prints
    Naturally smoky, piquant and full of deep flavours, this creamy roasted eggplant soup will put some zest into the cold season. Get this recipe and find many other hassle-free weeknight delights in The Ultimate One Pan Oven Cookbook - enter my giveaway for a chance to win your own copy!
    4.67 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 1 hr 20 mins
    Total Time 1 hr 30 mins
    Course Appetizer, Soup
    Cuisine Russian
    Servings 8 servings
    Calories 65 kcal

    Equipment

    • Sheet pan
    • Blender (or immersion blender)

    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

    Disclosure:  I received a review copy of The Ultimate One-Pan Oven Cookbook by Julia Konovalova, but not otherwise compensated. All opinions, as usual, are my own.
    ATitle:  The Ultimate One-Pan Oven Cookbook
    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
    Reproduced by arrangement with the Publisher.  All rights reserved.

    Nutrition

    Calories: 65kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 390mgPotassium: 242mgFiber: 2gSugar: 4gVitamin A: 1084IUVitamin C: 23mgCalcium: 29mgIron: 1mg
    Keyword easy, eggplant, fall, gluten-free, grain-free, one pan meal, one pot meal, one tray bake, oven, peppers, quick, simple, soup, spring, summer, tomatoes, vegan, winter
    Tried this recipe?Let us know how it was!

    More Soup and stew

    • Ukha Traditional Russian fish soup recipe (Regular and Instant pot recipes)
    • Colombian Ajiaco recipe that will transport you to Bogota
    • Winter dilly zucchini and carrot curry {V, GF, Paleo}
    • Salt-free potato leek soup with mustard {GF, Paleo}

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    1. Julia says

      October 20, 2018 at 9:37 am

      5 stars
      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!

      Reply
      • kseniaprints says

        October 25, 2018 at 7:56 am

        Thank YOU for the wonderful recipe!

        Reply
    2. Heather E. says

      October 22, 2018 at 10:25 am

      Our favorite thing to bake in the oven is pizza, especially homemade pizza. My favorite combination is butternut squash and kale.

      Reply
      • kseniaprints says

        October 25, 2018 at 7:56 am

        That is a great sounding combination!

        Reply
    3. Linda says

      October 22, 2018 at 4:04 pm

      I love to bake bread in my oven, especially in cold weather to also heat up the apartment.

      Reply
      • kseniaprints says

        October 25, 2018 at 7:57 am

        Very good use of the oven, I concur 🙂

        Reply
    4. Tina W says

      October 23, 2018 at 7:03 pm

      I love almost any type of roasted vegetables.

      Reply
      • kseniaprints says

        October 25, 2018 at 7:57 am

        Simple, heart-warming winter fare. Great idea!

        Reply
    5. Laura C. says

      October 25, 2018 at 3:11 pm

      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?

      Reply
      • kseniaprints says

        October 25, 2018 at 5:49 pm

        A kindred soul!

        Reply
    6. Tamra Phelps says

      October 25, 2018 at 3:57 pm

      My favorite use of the oven is to cook lasagna. I absolutely love homemade lasagna!

      Reply
      • kseniaprints says

        October 25, 2018 at 5:49 pm

        Any favourite lasagna fillings? Would love to hear them!

        Reply
    7. jan says

      October 26, 2018 at 1:14 pm

      Our oven gets used most for baking bread and making a variety of pizzas. It is a little underutilized in the summer months!

      Reply
      • kseniaprints says

        October 31, 2018 at 11:10 am

        Yeah, summer isn't my favourite time to bake, either. I'm jealous of your household, all that homemade bread!

        Reply
    8. Cassandra D says

      October 27, 2018 at 9:23 pm

      5 stars
      My favorite use of the oven is to bake.

      Reply
      • kseniaprints says

        October 31, 2018 at 11:11 am

        Thanks for sharing, Cassandra!

        Reply

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    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

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