There’s something incredibly comforting about a steaming bowl of Roasted Eggplant and Spinach Soup. I’ve found that this Mediterranean-inspired creation combines the smoky richness of roasted eggplant with the nutritious goodness of fresh spinach, creating a soup that’s both hearty and healthy. What makes this recipe special is how it transforms simple ingredients into a luxuriously creamy soup without using any heavy cream.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 3 cloves garlic, peeled
- 1 medium onion, roughly chopped
- 4 cups fresh spinach, packed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional garnish: Greek yogurt, pine nuts, extra virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C). Toss the eggplant cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Add the whole garlic cloves.
- Roast for 25-30 minutes, stirring halfway through, until the eggplant is golden brown and tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the roasted eggplant, garlic, cumin, and smoked paprika. Stir to combine and cook for 2 minutes to toast the spices.
- Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to let the flavors meld.
- Add the spinach and cook until just wilted, about 2 minutes.
- Using an immersion blender (or transfer to a regular blender), blend until smooth and creamy.
- Taste and adjust seasoning with salt and pepper.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6 bowls
Recipe Notes
For the best results, don’t skip roasting the eggplant – it’s what gives this soup its distinctive smoky flavor. If your soup seems too thick, feel free to thin it out with additional warm broth until you reach your desired consistency. The soup can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep. When reheating, you might need to add a splash of broth as it tends to thicken when chilled.
If you’re serving this to impress, a swirl of Greek yogurt and a sprinkle of toasted pine nuts add both visual appeal and textural contrast. For a vegan version, simply skip the yogurt or use your favorite plant-based alternative. The soup freezes beautifully for up to 3 months – just remember to leave some headspace in your container for expansion.
Roasted Eggplant and Spinach Soup
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 3 cloves garlic peeled
- 1 medium onion roughly chopped
- 4 cups fresh spinach packed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional garnish: Greek yogurt pine nuts, extra virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C). Toss the eggplant cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Add the whole garlic cloves.
- Roast for 25-30 minutes, stirring halfway through, until the eggplant is golden brown and tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the roasted eggplant, garlic, cumin, and smoked paprika. Stir to combine and cook for 2 minutes to toast the spices.
- Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to let the flavors meld.
- Add the spinach and cook until just wilted, about 2 minutes.
- Using an immersion blender (or transfer to a regular blender), blend until smooth and creamy.
- Taste and adjust seasoning with salt and pepper.
