Roasted Eggplant Soup Recipe
This creamy roasted eggplant soup is an easy-to-make recipe made with everyday ingredients. Try it topped with 15-minute roasted chickpea croutons for a little crunch!
Ingredients
- 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, or chicken stock - 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
Instructions
- 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.
Notes
Immersion blender: If you don't have an immersion blender, you can use a stand blender or a food processor. If you do so, puree the soup in batches and be careful, as it's 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 this seasoning. It works wonderfully in this recipe. However, it is optional.
Adjust the thickness of the soup: The recipe calls for 6-7 cups of vegetable broth. I like my eggplant soup rather thick, so I use 6 cups of liquid. However, if you want your soup to be thinner, feel free to use 7 cups of vegetable broth. Additionally, like any soup recipe, you can use chicken stock instead for a richer flavor.
Extra-smooth soup: If you want your eggplant soup to be silky smooth, run it through a medium-mesh strainer.
Serving: 2 cups, Calories: 318kcal, Carbohydrates: 45g, Protein: 10g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 2592mg, Potassium: 1075mg, Fiber: 16g, Sugar: 17g, Vitamin A: 1507IU, Vitamin C: 27mg, Calcium: 100mg, Iron: 3mg