Roasted Eggplant Soup Roasted Eggplant Soup

Author: Canadian Living

Puréed roasted vegetables garnished with yogurt and parsley make an irresistible bowl of soup.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2012



Prick 1 of the eggplants all over with fork. Cut remaining eggplant and 1 of the onions into 1/2-inch (1 cm) thick rounds. Chop remaining onion.

Brush sliced eggplant and onion, zucchini, tomatoes and red pepper with 2 tbsp of the oil. Sprinkle with 1/4 tsp of the salt and pepper. Arrange on 2 parchment paper–lined baking sheets, tomatoes cut side up.

Add whole eggplant to 1 pan; roast in 450°F (230°C) oven until golden, 30 minutes, stirring halfway through. Let cool slightly. Cut whole eggplant in half; scoop flesh into bowl. Cut sliced vegetables into 1/2-inch chunks; combine in separate bowl.

In Dutch oven, heat remaining oil over medium heat; cook chopped onion, garlic, cumin, thyme and paprika until softened, 3 to 5 minutes.

Add half of the vegetable chunks, the eggplant, broth and tomato paste; bring to boil. Reduce heat; simmer for 20 minutes.

In batches in food processor or blender, purée soup until smooth. Return to pot and add remaining vegetable chunks; rewarm over medium heat until hot. Stir in lemon juice and remaining salt.

Ladle into bowls; garnish each with dollop of yogurt and sprinkling of parsley.

Nutritional facts Per serving: about

  • Sodium 786 mg
  • Protein 4 g
  • Calories 148.0
  • Total fat 7 g
  • Potassium 443 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g


  • Iron 9.0
  • Folate 15.0
  • Calcium 6.0
  • Vitamin A 18.0
  • Vitamin C 58.0
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Roasted Eggplant Soup