Roasted Eggplant Soup
After making this roasted eggplant soup in culinary school, I knew I would be making it again in the near future. As you probably are aware at this point, soups are one of my favorite things to make in the kitchen.
This soup is delicious. And, as an added bonus, it is a cinch to put together and is very healthy. A miracle given all the heavy cream and clarified butter we use at culinary school! It also includes one of my favorite vegetables in the world, eggplant.
While I normally prefer to cook with Japanese or Italian eggplant, as I find that they contain less seeds and are less bitter, this soup involves the normal, large variety that you can find at any grocery store. Pureeing the soup at the end eliminates the need to worry about those extra chewy seeds!
After sautéing the onions and celery, simply throw in the remaining ingredients. You don’t have to worry about chopping the parsley, cilantro, or garlic, they can go in just as they are, stems and all. The ground cayenne adds an extra punch to the soup, but of course, feel free to adjust according to your own tastes and preferences.
The biggest prep required is preparing the eggplant, which simply involves cutting them lengthwise, rubbing them with olive oil and ground toasted cumin seeds (or ground cumin, if you don’t have those on hand!) and roasting them in the oven for about 30 minutes. Once this is done, remove the skin and add everything into the saucepot!
Roasted Eggplant Soup
- 2 large eggplants sliced in half lengthwise
- whole cumin seeds or ground cumin
- extra virgin olive oil
- 1 large onion chopped
- 4-5 celery stalks chopped
- 1 quart (4 cups) low-sodium chicken stock
- 1 (15 oz) can diced tomatoes
- ¼ cup flat-leaf parsley leaves finely chopped
- 2-3 garlic cloves
- 3-4 stalks of fresh cilantro
- 1 sprig of fresh thyme
- ¼ to ½ teaspoon ground cayenne powder to taste
- kosher salt
- freshly ground black pepper
- Roast Eggplant: Preheat oven to 400°F (204°C). If using whole cumin seeds, toast until fragrant in skillet. Grind in mortar and pestle or with coffee grinder.
- Place the eggplant halves on a foil-lined half sheet pan cut-side facing up. Rub the cut surface with olive oil and ground cumin seeds or, ground cumin. Note: Whole cumin seeds will have more flavor, but feel free to use whatever you have on hand.
- Roast eggplant for 25 to 35 minutes, until they can easily be pierced with a fork. Using a spoon, scoop out the eggplant flesh and discard the skin. Set aside.
- Prepare Soup: Heat 2 to 3 tablespoons of extra virgin olive oil in large soup pot over medium-low heat. Add onions and sweat until translucent and soft. Add chopped celery and continue to cook, stirring occasionally, until soft.
- Pour in 1 to 2 cups (240 mL - 480 mL) chicken stock. Add the diced tomatoes, garlic, cilantro, parsley, thyme, and eggplant. Add just enough stock to cover the surface of the contents of the soup - you can always add more stock later to thin down, if necessary. Season with ground cayenne, kosher salt, and freshly ground black pepper.
- Bring soup to a low simmer and cook for 20 to 25 minutes. Using an immersion blender or high-powered blender, blend the soup until smooth - depending on the size of your blender, you may need to do this in multiple batches. Transfer the pureed soup back into the soup pot and reheat to serve.
- Season once again with salt and pepper to taste. Garnish with fresh cilantro leaves and serve.
Now that my dinner is taken care of for tonight, I’m off to study for my first practical exam, which is this coming Thursday. Eek!
Hope you all had a great weekend!
31 Comments on “Roasted Eggplant Soup”
Wasn’t sure about this soup as i’d never had eggplant soup before. Was given three eggplants and thought what can I do with them?
Soup is Delicious !!I did make a small change though as I used vegetable stock over chicken stock.
Thrilled to hear that you enjoyed it and discovered a new way to use eggplant! Thanks so much for taking the time to leave a review!
Why not peel the eggplant first? It’s not that hard.
There is no need to peel the eggplant at all, it’s not to avoid it being “hard” – the flesh should scoop out VERY cleanly if it’s cooked through. In addition, it would also not protect it in the oven for that time of roasting, so it’s more likely to caramelize and potentially crisp up/dry out in spots, which is not ideal for a soup. Similar idea to how you cook eggplant (without blackening) for baba ganoush. You can adapt the recipe however you want, but this is how I prefer to make it and how it was first made for me when I learned how to make it.
Outstanding…I work in a French restaurant…high end, and I wish they served this soup! I started off with the exact amounts but 3 days later made a double batch!
I’ve never thought of making soup out of eggplant, although I have used it in mixed veggie dishes. I made this last night and have to say it is one of the most delicious soups ever! My husband, who’s not a big eggplant fan, told me I could make this anytime. It’s that good.
This recipe sounds amazing! I would like to try it, but I’m on Keto and I do not understand how you have calculated so many grams of carbs per serving. Can you confirm what makes this so high in carb?
Hi Suzanne! I think there was a glitch with my nutritional calculator and the numbers were wrong – just did it again and it has changed. Please note that I am not a nutritionist and nutrition is calculated with a basic nutrition online calculator and is not verified by a health professional. They are rough estimates. If you have a health condition that requires you to reduce carbohydrates, I would recommend calculating this recipe on your own. Hope this helps!
Soup was great, nice and simple to make.
Please fix the first two instructions. The text for the second instruction goes with the heading for the first instruction, and vice versa! 🙂
Hi Merrie! Thanks, but it is all part of the same heading of “roast eggplant” – you have to toast the spices first and it is all part of the “roast eggplant” part of the recipe – I’m simply dividing it up into steps, so it is not in one extremely long paragraph (which can very hard for readers to follow, especially on mobile devices, which is how the majority of people view my site).
This soup tastes amazing. I like soup with chunks of vegetables in it…so I blended all the cooked eggplant in the chicken broth along with only about half the onion/celery.
Has anyone tried to freeze it? Eggplant was a great crop for me this year!
I haven’t tried to freeze this soup, but generally have very good luck with freezing soups, so I would definitely try it!
Yes I froze a batch of this soup. So far, after about a month in the freezer, the defrosted portions taste just as good as fresh.
Delicious and hearty soup! I didn’t have any of the herbs on hand so I used dried thyme, mint, and sage instead and it was excellent. I would recommend cutting the eggplant into larger strips (even lengthwise quarters) to make it easier to peel the skin after roasting since it all gets blended up anyways.
Most recipes I make by the book dont turn out well. This one was an exception! Excellent and just the different spin I needed to make something different with my surplus of eggplant.
My kids added parmesan and seemed to like it. I was thinking maybe a squeeze of lemon juice to lighten it up if I wanted to.
Instead of cilantro garnish I used flat leaf parsley chopped and it I think fit the soup a bit nicer then cilantro would.
Thanks so much!
Just made this and found it to be better than expected! I had lots of extra eggplant and tomatoes from the garden so looked for a recipe to use both. I doubled the quantity (approximately) but stayed close to the recipe as written with two exceptions: I added smoked paprika both to the roasting eggplant and to the soup when adding other herbs; and I used fresh, seeded San Marzano tomatoes rather than canned just because I had them. I suppose I usually go a bit heavy on herbs and spices and definitely used the cayenne. It’s better the next day as are most soups and stews, and I served it adding some sliced spicy Italian sausage to the bowl with the cilantro. Delicious! I will make this again with next year’s garden bounty.
This was a wonderful soup! Very flavorful! Being unfamiliar with eggplant with the exception of eggplant Parmesan, I didn’t know what to expect. I’m pleasantly surprised with the effort and results. Thank you for sharing!
That’s good stuff. Our three year old grandson loves it!
Made this for my boyfriend last night. It was excellent! He said it was so hearty. I made little baked potatoes on the side just in case, in my opinion it didn’t need anything else for heartiness. Because of this delicious recipes no more eggplant will go to waste in my fridge. (Some how we’ve ended up with a lot of free eggplant his year.) Well I used nutritional yeast with water in place of a broth, and I kept the skin on, it was so delicious after the oven. My end result was nice and thick, preferably, almost like a home made salsa, or curry base (it would definitely go well with stewing meats). The spices are what really set the flavor off into savory and a little hint of spicy complimented the roasted eggplant. Really, it was SO satisfying, thank you.
I just bought a nice bag of eggplant at the store in the (about to expire) $1 bin. so I threw them right nj the oven to roast. now I see your recipe, but I didn’t use cumin! I’m going to make the soup anyway, and just toss some cumin in when sweating the veggies and hope it turns out delicious!
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Dayna — So glad to hear that you made this and liked it! All the best!
I just made this and WOW! It turned out perfectly comforting and delicious! SO GOOD! Thanks so much!!!!
The last time I had roasted eggplant soup, I didn't peel the eggplants and I got the ugliest color soup ever. Regardless, it was delicious! Yours is beautiful.
Tasha — Thanks!! That soup was one of my favorite things we've made. I made Pate a Choux last night–best studying ever.
Kankana — I actually have only had one eggplant soup before this. It definitely is a great comfort food! Eggplant is the best. Thanks for visiting!
Looks just as good this time around. I loved that soup.
And please, don't remind me about the exam. Off to make PATE A CHOUX!
I really like the ingredients in this soup! Looks super tasty and by your instructions, it doesn't appear too hard to make! I'm going to give it a try soon! After I go to the grocery store 🙂 Your photos are awesome, which is what made me want to make it!!
never had eggplant in soup but this looks lovely and so comforting!