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!
Course Appetizer, Soup
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
Prep Time 10minutes
Cook Time 1hour20minutes
Total Time 1hour30minutes
Author Ksenia Prints
Blender (or immersion blender)
1large tomatoor 2 medium
1large Italian eggplant
1large bell pepperred, yellow or orange
½cuphalf and half creamor more stock for vegan version
Parsley or cilantrofor 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.