Roasted Eggplant, Zucchini, and Red Pepper Soup

Name: Roasted Eggplant, Zucchini, and Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 small Japanese eggplants (about 1 pound), halved lengthwise; 1 large sweet onion, quartered; 3 tablespoons olive oil; 2 medium zucchini, scrubbed and cut into 1-inch chunks; 2 red bell peppers, cored, seeded, and quartered; 2 tomatoes, cored, halved, and seeded; 2 garlic cloves; 1 tablespoon fresh rosemary leaves, or 1 1/2 teaspoons dried; 6 cups chicken broth; Salt and freshly ground black pepper; Sour cream and store-bought pesto for garnish

Servings: persons

2 to 3 small Japanese eggplants (about 1 pound), halved lengthwise
1 large sweet onion, quartered
3 tablespoons olive oil
2 medium zucchini, scrubbed and cut into 1-inch chunks
2 red bell peppers, cored, seeded, and quartered
2 tomatoes, cored, halved, and seeded
2 garlic cloves
1 tablespoon fresh rosemary leaves, or 1 1/2 teaspoons dried
6 cups chicken broth
Salt and freshly ground black pepper
Sour cream and store-bought pesto for garnish

1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
2
Preheat the oven to convection roast at 500F.
3
Cover a shallow 12 1/2 x 17 1/2-inch baking sheet with foil and coat with nonstick spray.
4
Place the eggplants, cut side up, and the onion on the baking pan.
5
Drizzle with 2 tablespoons of the olive oil.
6
Toss the zucchini, peppers, tomatoes, and garlic with the rosemary and the remaining 1 tablespoon olive oil and add to the baking pan.
7
Roast the vegetables for 15 to 20 minutes or until tender.
8
Scoop out the flesh of the eggplants and put into a food processor fitted with the steel blade or a blender; discard the skin.
9
Add the remaining vegetables and puree in batches, adding some of the chicken broth as necessary, as you go.
10
Season with salt and pepper.
11
Put the mixture and the remaining chicken broth into a large soup pot and heat to simmering; cover and cook for 30 minutes to blend the flavors.
12
Serve topped with sour cream and pesto.

827

kcal

Calories

Fat

Carbs

117

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 2 to 3 small Japanese eggplants (about 1 pound), halved lengthwise, 1 large sweet onion, quartered, 3 tablespoons olive oil, 2 medium zucchini, scrubbed and cut into 1-inch chunks, and more.

Yes, Roasted Eggplant, Zucchini, and Red 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!