Creamy Roasted Eggplant and White Bean (Printable Version)
Rich, velvety soup with roasted eggplant and creamy white beans, blended with aromatic Mediterranean herbs for a comforting meal.
# What You'll Need:
→ Vegetables
01 - 2 medium eggplants (about 1.2 lb), halved lengthwise
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Legumes
06 - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
→ Liquids and Oils
07 - 4 cups vegetable broth
08 - 2 tablespoons olive oil, divided
09 - 2 tablespoons plant-based or Greek yogurt (optional, for garnish)
10 - 1 tablespoon fresh lemon juice
→ Herbs and Spices
11 - 1 teaspoon dried thyme
12 - 1 teaspoon ground cumin
13 - 1/4 teaspoon smoked paprika
14 - Salt and black pepper, to taste
→ Optional Garnish
15 - Chopped fresh parsley
16 - Crushed red pepper flakes
17 - Drizzle of olive oil
# How To Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Place the eggplant halves cut side up on the prepared baking sheet. Brush with 1 tablespoon of olive oil and season lightly with salt and pepper. Roast for 30 minutes or until the flesh is very tender and the surfaces are golden.
03 - While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5 to 6 minutes until softened. Add the minced garlic, dried thyme, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
04 - Scoop the flesh from the roasted eggplant halves and discard the skins. Add the eggplant flesh to the pot with the sautéed vegetables. Stir in the drained white beans and vegetable broth.
05 - Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 10 to 12 minutes to allow the flavors to meld.
06 - Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until smooth and creamy. Alternatively, work in batches using a countertop blender.
07 - Stir in the fresh lemon juice. Taste and adjust the salt and pepper as needed.
08 - Ladle the hot soup into bowls. Garnish each serving with a dollop of yogurt, chopped fresh parsley, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes if desired. Serve immediately.
# Expert Advice:
01 -
- The roasted eggplant gives this soup a smoky richness that tastes like it took all day but really takes about an hour.
- White beans make it filling enough to be a full meal, no side dishes required.
02 -
- Do not skip roasting the eggplant because boiling it instead will give you a watery, bland soup that no amount of spices can fix.
- Blending in batches with a countertop blender works fine but be careful with hot liquids and never fill the pitcher more than halfway.
03 -
- Salting the eggplant halves before roasting draws out excess moisture and prevents the soup from becoming watery.
- A dollop of yogurt on top is not just garnish, it adds a tangy creaminess that balances the smoky depth perfectly.