Roasted Eggplant Soup
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 chickpea croutons!
Why this eggplant soup recipe is so great
- It's a great way to use leftover roasted eggplant: If making roasted eggplants a part of your weekly meal prep, this is a great way to use them.
- Special diet-friendly: Made with less than 10 ingredients, it is made without heavy cream so it is vegan and gluten-free.
- Stores & freezes well: Go ahead and make a batch. You can serve some right away and freeze the rest for later.
Ingredients in eggplant soup
This roasted eggplant has three sets of ingredients: Whole eggplants, soup ingredients, and optional (but recommended) roasted chickpea “croutons”.
- Eggplants: Use whole globe eggplants that are widely available in most US grocery stores.
- Soup Ingredients: Gather olive oil, onion, ground cumin, paprika, garlic, vegetable broth, salt, pepper, lemon juice, and chopped fresh parsley.
- Roasted Chickpea “Croutons”: You will need a can of chickpeas, olive oil, ground cumin, salt, and black pepper.
How to roast eggplants
This creamy eggplant soup is made in three steps. The first step is roasting the eggplant.
We're big fans of whole roasted eggplants as it requires little to no hands-on time.
- Use a fork to poke the eggplant a few times then place them on a sheet pan and put them into the oven.
- Roast the eggplant, turning them every 20 minutes, until they are softened and they burst.
- Peel them once they're cool enough to handle.
How to make eggplant soup
Start by sauteeing the onion, cumin, paprika, and garlic.
- Then add the roasted eggplant and broth and season it with salt and pepper.
- Simmer the soup for 10-15 minutes then use an immersion blender to puree the soup until it's creamy.
- A little lemon juice and parsley get stirred into the soup at the end then it's served topped with chickpea croutons.
How to make chickpea croutons
This is an extra step and you can easily serve this eggplant soup by itself. However, if you have a few extra minutes, you should definitely make chickpea croutons. They are so easy to make and will take your eggplant soup to a whole new level of deliciousness.
- Mix the chickpeas with olive oil, cumin, salt, and pepper then roast them in the oven for 15 minutes.
- That's it! Making crispy chickpea croutons is so easy!
See our roasted chickpeas recipe for more info!
For the silkiest eggplant soup, strain it through a medium-mesh sieve. 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.
How To Store, Freeze & Thaw Eggplant Soup
What we love the most about this easy eggplant soup is that it gets better the next day and it stores well. Below is how to store, freeze, and thaw the soup:
- To store leftovers: Bring the soup to room temperature, place in an airtight container, and keep it refrigerated. It should be fresh for up to 4 days.
- To freeze: Again, cool it to room temperature and place it in a freezer-safe container. Freeze it for up to a month. Let it thaw overnight in the fridge and heat in a saucepan before serving.
Popular Vegetarian Soup Recipes
- Butternut Squash and Carrot Soup
- Coconut Curried Cauliflower Soup
- Tomato Lentil Soup with Olives
- Roasted Broccoli Soup with Lemon Tahini
Roasted Eggplant Soup
If you love this recipe as much as we do, let us know with a 5-star rating!
- 3 globe eggplants , medium-sized (approximately 2 ½-3 pounds)
- 2 tablespoons olive oil
- 1 large onion, sliced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 4 cloves garlic, roughly chopped
- 6-7 cups vegetable stock, more if needed – see notes
- 1 teaspoon kosher salt, more to taste
- ½ teaspoon black pepper
- 3 tablespoons lemon juice
- ½ cup Italian parsley, chopped – plus more as garnish
Chickpea Croutons (optional)
- 15 ounce can chickpeas, rinsed
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon everything but the bagel seasoning , optional
- 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.3 globe eggplants
- 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.
- 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.½ teaspoon black pepper, 15 ounce can chickpeas, 1 tablespoon olive oil, ½ teaspoon ground cumin, ½ teaspoon kosher salt, 1 tablespoon everything but the bagel seasoning
- 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.2 tablespoons olive oil, 1 large onion, ½ teaspoon ground cumin, ½ teaspoon paprika, 4 cloves garlic, ¼ teaspoon ground black pepper
- 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.6-7 cups vegetable stock, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Using an immersion blender, puree soup until no large chunks remain. Stir in the lemon juice and parsley.3 tablespoons lemon juice, ½ cup Italian parsley
- When ready to serve, ladle the soup into bowls, garnish with chickpea croutons (if using), and more parsley. Serve while it is still warm.
- 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.