Roasted Eggplant Soup with Tomatoes and Garlic
This roasted eggplant soup is smooth, smoky, and deeply flavorful. An easy, make-ahead soup that even eggplant skeptics love.
Servings: 10 cups
Calories: 92kcal
Ingredients
- 3 pounds eggplant halved lengthwise
- 5 medium tomatoes halved and cored
- 2 tablespoons olive oil plus more for vegetables
- 1 head garlic about ¼-inch cut off top to expose cloves
- 1 medium yellow onion chopped
- 3 tablespoons tomato paste
- 2 cans (14 ounces each) low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
Instructions
- 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-nestle on the pan next to the other vegetables.
- 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 eggplant and discard skin.
- 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.
Notes
Roast the eggplant fully. Eggplant should be deeply caramelized and completely tender before blending. If it’s pale or under-roasted, the soup won’t have the same smoky depth or creamy texture.
Nutrition
Calories: 92kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 301mg | Potassium: 595mg | Fiber: 5g | Sugar: 8g | Vitamin A: 618IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 1mg
