5 from 1 vote
Roasted Tomato and Eggplant Bisque
Work Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
Roasting vegetables is the key to the sweet and smokey flavors of this Roasted tomato and Eggplant Bisque. Make it vegetarian by swapping veggie broth with the chicken broth.
Course: Soup
Cuisine: American
Keyword: Tomato eggplant bisque, tomato soup
Yield: 10 cups
Calories: 92 kcal
  • 3 lbs eggplant halved lengthwise
  • 5 medium tomatoes halved and cored
  • 2 tbsp olive oil plus more for vegetables
  • 1 head garlic about ¼-inch cut off top to expose cloves
  • 1 medium onion chopped
  • 3 tbsp tomato paste
  • 2 cans (14 oz each) low-sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  1. Heat oven to 425°F. In a rimmed baking sheet, liberally brush eggplant and tomatoes with oil; arrange eggplant cut side down and tomatoes cut side up. Brush cut side of garlic head with oil and wrap in foil. Roast vegetables and garlic until vegetables are tender and browning in spots, about 45 minutes. Let stand until eggplant is cool enough to handle, about 20 minutes; peel.
  2. Meanwhile in a large pot, heat oil over medium-low heat. Add onion and cook until softened, 10 to 12 minutes. Stir in tomato paste and cook 2 minutes. Add eggplant and tomatoes. Squeeze roasted garlic from skins into vegetables; stir to combine. Stir in broth, salt and pepper; bring to a simmer and cook 5 minutes. Purèe using an immersion blender or a food processor.
Recipe Notes

This lovely soup is so rich and tasty it could also be called "hearty".


Nutrition Facts
Roasted Tomato and Eggplant Bisque
Amount Per Serving
Calories 92 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 301mg13%
Potassium 592mg17%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 7g8%
Protein 3g6%
Vitamin A 615IU12%
Vitamin C 13.4mg16%
Calcium 26mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.