Roasted Eggplant Tomato Hearty Soup (Printable Version)

Rustic roasted eggplant and tomato soup with herbs

# What You'll Need:

→ Vegetables

01 - 2 medium eggplants, cut into 1-inch cubes
02 - 5 ripe tomatoes, quartered
03 - 1 large yellow onion, chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 celery stalk, diced

→ Herbs & Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon chili flakes
12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons fresh basil, chopped
14 - 1 tablespoon fresh parsley, chopped

→ Liquids

15 - 4 cups vegetable broth
16 - 1 tablespoon balsamic vinegar

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread eggplant and tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast for 25-30 minutes until vegetables are golden and softened, turning halfway through cooking time.
04 - While vegetables roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 6-7 minutes until softened.
05 - Stir in garlic, oregano, thyme, smoked paprika, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
06 - Add roasted eggplant and tomatoes to the pot. Pour in vegetable broth and bring mixture to a boil.
07 - Reduce heat to a gentle simmer. Cover and cook for 15-20 minutes, allowing flavors to meld together.
08 - Stir in balsamic vinegar, basil, and parsley. Blend with an immersion blender for a chunky texture, or continue blending until completely smooth if preferred.
09 - Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls, garnish with extra fresh basil, and serve hot.

# Expert Advice:

01 -
  • The roasting step transforms ordinary eggplant into something sweet and smoky that gives the whole bowl restaurant quality depth
  • This soup actually tastes better the next day, making it perfect for batch cooking on Sunday
02 -
  • The roasting step is absolutely not optional as it creates the caramelized flavors that make this soup special
  • Blending hot soup can be dangerous so either use an immersion blender or let the soup cool slightly before using a regular blender
03 -
  • Cut your eggplant into uniform cubes so everything roasts at the same rate and you do not end up with some pieces burned while others are still raw
  • Let the roasted vegetables sit on the baking sheet for a few minutes after they come out of the oven so they release easily without sticking

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