There’s something incredibly comforting about a bowl of homemade Roasted Eggplant and Tomato Soup, especially when the vegetables are roasted to bring out their natural sweetness. This Mediterranean-inspired soup combines the silky texture of eggplant with the rich flavor of roasted tomatoes, creating a dish that’s both nutritious and satisfying. I’ve perfected this recipe through countless iterations, and I’m excited to share this foolproof version with you.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 4 large ripe tomatoes, quartered
- 1 medium onion, roughly chopped
- 4 cloves of garlic, peeled
- 3 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Toss the eggplant cubes with 2 tablespoons olive oil, salt, and pepper. Spread them on one baking sheet.
- On the second baking sheet, place the quartered tomatoes, chopped onion, and whole garlic cloves. Drizzle with the remaining olive oil and season with salt and pepper.
- Roast both trays for 25-30 minutes, rotating halfway through. The vegetables should be tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, tomato paste, thyme, and smoked paprika.
- Simmer for 15-20 minutes on medium-low heat to allow the flavors to meld.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a regular blender in batches.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil leaves.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 bowls
Recipe Notes
- For the best flavor, choose firm, glossy eggplants without any soft spots.
- If your eggplant is particularly large or seedy, you can salt it beforehand to remove excess moisture and bitterness. Just remember to pat it dry before roasting.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- For a creamier texture, you can add a splash of heavy cream or coconut milk at the end.
- This soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
- If you’re short on fresh tomatoes, you can substitute with two 14-oz cans of whole peeled tomatoes, drained.
Roasted Eggplant and Tomato Soup
A comforting bowl of homemade Roasted Eggplant and Tomato Soup, where roasted vegetables bring out their natural sweetness. This Mediterranean-inspired soup combines the silky texture of eggplant with the rich flavor of roasted tomatoes, creating a dish that's both nutritious and satisfying.
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 4 large ripe tomatoes quartered
- 1 medium onion roughly chopped
- 4 cloves of garlic peeled
- 3 tablespoons olive oil
- 4 cups vegetable broth or chicken broth for non-vegetarians
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Toss the eggplant cubes with 2 tablespoons olive oil, salt, and pepper. Spread them on one baking sheet.
- On the second baking sheet, place the quartered tomatoes, chopped onion, and whole garlic cloves. Drizzle with the remaining olive oil and season with salt and pepper.
- Roast both trays for 25-30 minutes, rotating halfway through. The vegetables should be tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, tomato paste, thyme, and smoked paprika.
- Simmer for 15-20 minutes on medium-low heat to allow the flavors to meld.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a regular blender in batches.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil leaves.
