Home
Recipes
Roasted Eggplant Soup

Roasted Eggplant Soup

TurkishTurkishEasyEasySoupSoup
Creamy Roasted Eggplant Soup - A Simple Comfort Food
recipe-like
0 Like

recipe-save
Save

Share
recipe-like
0 Like

recipe-save
Save

Share

Creamy
Roasted Eggplant Soup
- A Simple Comfort Food

60 mins
Cooking Time
Easy
Difficulty
11
Ingredients
Veg
Diet
When you're in the mood for some comfort food, this roasted eggplant soup is the perfect answer. It brings together the smoky goodness of roasted eggplants, a dash of garlic, and a creamy texture that’s both simple and healthy. All these ingredients are simmered to create a rich and comforting bowl of goodness. It’s just what you need on a chilly night or whenever you’re craving something warm and hearty, yet light.

Ingredients

UNITSIngredients
2 large Eggplants
3 tablespoonsOlive oil
1 largeOnion (chopped)
4-5Garlic cloves (minced)
4 cupsVegetable stock
½ cup Heavy cream
adjust to tasteSalt
½ teaspoonBlack pepper
1 teaspoonFresh thyme
1 tablespoonLemon juice
½ teaspoonSmoked paprika (optional)

Follow
Directions

Description - Step 1

Preheat and roast eggplants

  • Start by preheating your oven to 400°F (200°C). 
  • Slice the eggplants in half, drizzle them with some olive oil, and place them cut-side down on a baking sheet. 
  • Roast for about 25–30 minutes, or until the flesh is nice and soft with a bit of a char.

Description - Step 2

Sauté aromatics

  • In a large pot, warm up 1 tablespoon of olive oil over medium heat. 
  • Toss in the chopped onions and garlic, sautéing them for about 5 minutes until they’re fragrant and translucent.

Description - Step 3

Blend

  • Scoop out the roasted eggplant flesh and add it to a blender along with the sautéed onions, garlic, and half of the vegetable stock. Blend everything until it’s smooth and creamy.

Description - Step 4

Simmer soup

  • Pour the blended mixture back into the pot. Add the rest of the stock, along with smoked paprika, thyme, salt, and pepper. 
  • Let it simmer on low heat for about 10 minutes, stirring occasionally.

Description - Step 5

Finish and serve

  • Finally, stir in some heavy cream and a splash of lemon juice. Heat it gently for another 5 minutes, and don’t forget to taste and adjust the seasoning if needed.

Step 1
Preheat and roast eggplants
30 Minutes
Step 2
Sauté aromatics
5 Minutes
Step 3
Blend
10 Minutes
Step 4
Simmer soup
10 Minutes
Step 5
Finish and serve
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve the soup in wide bowls, and then add a lovely swirl of cream on top for a stunning presentation.

... Read More

Pairing Instructions

pairing-instructions-image

Pair this delicious roasted eggplant soup with a refreshing quinoa salad or a tangy feta cheese salad.

... Read More

Garnishing Instructions

garnishing-instructions-image

Finish it with a sprinkle of chopped fresh cilantro and toasted sesame seeds for extra flavour and texture.

... Read More

You may also
like

share-image
Share
save-later-image
Save for later
French Onion Soup Recipe
Non Veg
heart image
French Onion Soup: A Wholesome and Nourishing French Onion Soup
90mins
|
Intermediate
share-image
Share
save-later-image
Save for later
Mango Coconut Curry Soup Recipe
Veg
heart image
Mango Coconut Curry Soup
60mins
|
Easy
share-image
Share
save-later-image
Save for later
Italian Gazpacho Recipe
Veg
heart image
Italian Gazpacho: A Healthy and Delicious Cold Vegetable Soup
20mins
|
Easy
foodies-logo
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
About UsContact UsSite Map
FAQsPrivacy PolicyTerms of Use
ITC Portal

Copyright © 2025 Foodies Only

instagram-logofacebook-logoyoutube-logo