Roasted Eggplant And Bell Pepper Soup Recipe

Name: Roasted Eggplant And Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, cut into large chunks (preferably small lighter-skinned varieties); 2 red bell peppers, cut into large chunks; 1 large onion, cut into large chunks; 4 tomatoes, cut into large chunks (about 1 pound); 5 fresh garlic cloves, peeled; 2 fresh thyme sprigs or 1/2 teaspoon dried thyme; 2 oregano sprigs or 1/2 teaspoon dried oregano; 1/4 cup olive oil; sea salt, to taste; 1 cup water; 1 teaspoon ground cumin; 6 slices gingerroot, freshly peeled and thinly sliced; 6 cups water; 3 tablespoons cilantro, minced; 1/2 teaspoon salt; 1 large lime, juice of; 1 cup yogurt (such as Pavels, a thin whole-milk yogurt); fresh cilantro stem, to garnish

Servings: persons

1 lb eggplant, cut into large chunks (preferably small lighter-skinned varieties)
2 red bell peppers, cut into large chunks
1 large onion, cut into large chunks
4 tomatoes, cut into large chunks (about 1 pound)
5 fresh garlic cloves, peeled
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
2 oregano sprigs or 1/2 teaspoon dried oregano
1/4 cup olive oil
sea salt, to taste
1 cup water
1 teaspoon ground cumin
6 slices gingerroot, freshly peeled and thinly sliced
6 cups water
3 tablespoons cilantro, minced
1/2 teaspoon salt
1 large lime, juice of
1 cup yogurt (such as Pavels, a thin whole-milk yogurt)
fresh cilantro stem, to garnish

1
Preheat oven to 425u00b0F.
2
Toss eggplant, peppers, onion, tomatoes, garlic, herbs, oil and salt together.
3
Place in a large baking dish. Roast until browned and fragrant, about 1 hour, turning 2-3 times while they're roasting.
4
Transfer roasted vegetables to a soup pot.
5
Add 1 cup water to the dish they baked in, scrape up the caramelized juices, and add to pot along with cumin and ginger.
6
Pour in another 6 cups water, the cilantro, and 1/2 tsp salt.
7
Bring to a boil, then lower heat and simmer, covered, until the vegetables are fully tender, 20 minutes or so.
8
Let cool slightly, then puree, leaving a little texture. I would use an immersion blender here.
9
Stir in the lime juice and pour into serving bowl.
10
Swirl in the yogurt.
11
Serve garnished with sprigs of cilantro.

660

kcal

Calories

Fat

119

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 18 ingredients. The key ingredients include: 1 lb eggplant, cut into large chunks (preferably small lighter-skinned varieties), 2 red bell peppers, cut into large chunks, 1 large onion, cut into large chunks, 4 tomatoes, cut into large chunks (about 1 pound), and more.

Yes, Roasted Eggplant And Bell Pepper 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!

Roasted Eggplant And Bell Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions