This creamy roasted eggplant soup is an easy-to-make, vegan, and gluten-free recipe made with everyday ingredients.

If making roasted eggplants a part of your weekly meal prep, this is a great way to use them.



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.

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.

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