Roasted Eggplant Soup with Tomato
A velvety, comforting soup that bursts with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs, our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that's perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!
Servings: 8
Calories: 90kcal
Ingredients
- 1 1/2 pounds eggplant peeled and cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil divided use
- 1 cup yellow onion chopped
- 1 teaspoon garlic chopped
- 2 1/4 to 2 1/2 tomatoes chopped and seeded – See Note
- 1 tablespoon fresh thyme
- 2 tablespoons fresh chives chopped, divided use
- 3 to 4 cups vegetable broth divided use
- 1 tablespoon red wine vinegar
Instructions
- Preheat the oven to 450 degrees.
- Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat.
- Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
- While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
- Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
- Stir in vinegar.
- Remove from heat. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
- Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.
Notes
Make ahead: Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated.
Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 2 1/2 cups canned diced tomatoes, drained
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 503mg | Potassium: 335mg | Fiber: 4g | Sugar: 6g | Vitamin A: 634IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 1mg