Roasted Eggplant and Tomato Soup Recipe

Name: Roasted Eggplant and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO, plus more for liberal drizzling; 1 medium to large firm eggplant, halved, scored with paring knife; Salt and freshly ground black pepper; 1 bulb garlic, ends cut to expose the cloves; 2 tablespoons fresh thyme, chopped; 1 teaspoon crushed red pepper flakes; 1 onion, chopped; 2 tablespoons tomato paste; 4 cups chicken stock; 1 cup dry white or red wine; One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed); A few leaves fresh basil, torn, plus a few for garnish; Crumbled or grated ricotta salata, garnish

Servings: persons

2 tablespoons EVOO, plus more for liberal drizzling
1 medium to large firm eggplant, halved, scored with paring knife
Salt and freshly ground black pepper
1 bulb garlic, ends cut to expose the cloves
2 tablespoons fresh thyme, chopped
1 teaspoon crushed red pepper flakes
1 onion, chopped
2 tablespoons tomato paste
4 cups chicken stock
1 cup dry white or red wine
One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)
A few leaves fresh basil, torn, plus a few for garnish
Crumbled or grated ricotta salata, garnish

1
Preheat the oven to 425 degrees F.
2
Pour enough oil to coat the center of a baking sheet.
3
Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO.
4
Drizzle the garlic with EVOO and season with salt and pepper.
5
Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes.
6
Cool to handle.
7
Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat.
8
Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes.
9
Add the tomato paste and stir 1 minute more.
10
Then add the stock, wine, and tomatoes.
11
Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins.
12
Add the basil.
13
Puree the soup with an immersion blender.
14
Simmer to thicken.
15
Cool and store for a make-ahead meal.
16
Reheat the soup over medium heat, and top with the basil and cheese.

458

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 EVOO, plus more for liberal drizzling, 1 medium to large firm eggplant, halved, scored with paring knife, Salt and freshly ground black pepper, 1 bulb garlic, ends cut to expose the cloves, and more.

Yes, Roasted Eggplant and Tomato 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 Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions