Roasted Eggplant Soup

Roasted Eggplant Soup

Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable nutrients like potassium and vitamin C.


Serves: 4 Time: 1 hour

Roasted Eggplant Soup

  • 1 large eggplant, sliced & salted
  • 8 oz. cherry tomatoes
  • 1/2 yellow onion, chopped
  • 4 garlic cloves, peeled
  • 2-4 cups vegetable broth
  • 1 Tbs olive oil
  • Salt
  • 2 tsp Italian seasoning
  • 1 tsp black pepper
  • 1/4 tsp red pepper flakes
  • Optional topping: parmesan or shredded mozzarella (vegan or non)


  1. Begin by chopping your eggplant into medium sliced, about 1 inch thick.
  2. Lay the eggplant out on a baking sheet and sprinkle it generously with salt. Allow them to rest for about 20-30 minutes.
  3. Rinse the eggplant in a colander after it has salted. Preheat the oven to 400ºF
  4. Add the eggplant, garlic, onion, and tomatoes to a bowl.
  5. Toss the vegetables in olive oil and seasonings.
  6. Transfer the vegetables to a baking pan and roast for about 30 minutes or until lightly roasted.
  7. After the vegetables have roasted, transfer to a pot and blend with an immersion blender or use a food processor or blender, gradually adding vegetable broth until the soup has reached your desired thickness.
  8. Once blended, taste and adjust the seasoning to your liking.
  9. Serve with optional toppings or some toasted bread and enjoy!

Nutrition Information

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