Warm up with this hearty Roast Eggplant Soup recipe. Made with onions, celery stalks, carrot and whole black peppercorns. Easy step-by-step instructions…
This Roast Eggplant Soup relies on simple, everyday ingredients such as onions, quartered, celery stalks, quartered, medium carrot, quartered and whole black peppercorns. It comes together quickly and makes 4 servings, at about 341 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026