Charred Eggplant Soup Recipe

Name: Charred Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 large eggplants, quartered lengthwise; Kosher salt; 2 large tomatoes, quartered; 1 medium onion, sliced 1/2 inch thick; 6 cloves garlic; Freshly ground pepper; 5 cups chicken stock, plus more if needed; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh cilantro; Espelette chile powder, to taste; Fennel fronds, for garnish; Vanilla-Curry Cotton Candy, for serving

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for brushing
2 large eggplants, quartered lengthwise
Kosher salt
2 large tomatoes, quartered
1 medium onion, sliced 1/2 inch thick
6 cloves garlic
Freshly ground pepper
5 cups chicken stock, plus more if needed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh cilantro
Espelette chile powder, to taste
Fennel fronds, for garnish
Vanilla-Curry Cotton Candy, for serving

1
Preheat the oven to 450 degrees F. Brush 2 rimmed baking sheets with olive oil.
2
Put the eggplants, flesh-side down, on one of the baking sheets, drizzle with 1 tablespoon olive oil and season with salt.
3
Toss the tomatoes, onion and garlic with the remaining 1 tablespoon olive oil on the other baking sheet (don't crowd the pans or the vegetables will steam).
4
Season with salt and pepper.
5
Roast the vegetables until tender and browned in spots, about 45 minutes, rotating the baking sheets halfway through.
6
Scoop the eggplant flesh from the skin into a saucepan, discarding any excess seeds.
7
Add the remaining roasted vegetables, the chicken stock, thyme and cilantro and bring to a boil over medium-high heat.
8
Reduce the heat to low and simmer about 20 minutes.
9
Cool slightly.
10
Puree the soup in a blender (in batches if necessary) until smooth.
11
Return the soup to the saucepan and thin with more stock, if needed.
12
Season with salt, pepper and chile powder.
13
Ladle into bowls and garnish with fennel fronds; slide the cotton candy into the soup to serve.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for brushing, 2 large eggplants, quartered lengthwise, Kosher salt, 2 large tomatoes, quartered, and more.

Yes, Charred Eggplant Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charred Eggplant Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions