Roasted Eggplant Soup

A swirl of red sweet pepper puree tops this creamy eggplant soup. Serve it as a side dish with some crispy tortillas.

Recipe from Midwest Living
Roasted Eggplant Soup
8 side-dish servings
1 hr 45 mins
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  • 2 pounds eggplants
  • 1 whole bulb garlic (14 cloves)
  • 1 small onion, finely chopped (1/3 cup)
  • 1/4 cup olive oil
  • 1/2 cup tomato puree
  • Dash ground red pepper
  • 6 cups chicken stock or broth
  • 1 cup half-and-half or light cream
  • 2 teaspoons Worcestershire sauce
  • Salt
  • 2 red sweet peppers, roasted, peeled and seeded*
  • 3/4 cup half-and-half or light cream
  • Snipped fresh basil
  • Fried tortillas, tortilla chips, or bread
  • Ground black pepper
Prick eggplants with a fork. Cut off bottom of garlic bulb. Place eggplants and garlic in a baking pan. Roast in a 350 degree F oven for 30 to 40 minutes or until eggplants are tender. Remove from oven and cool slightly. Remove and discard eggplant skins and garlic skins. Quarter eggplants. Set eggplants and garlic aside.
In a Dutch oven or kettle, cook onion in olive oil until onion is tender. Stir in tomato puree, ground red pepper, eggplants, and garlic. Cook and stir for 2 minutes.
Add chicken stock or broth; bring to boiling. Reduce heat. Cover and simmer for 30 minutes.
Remove vegetables, in batches, with a slotted spoon to a blender container or food processor bowl. Cover and blend or process until smooth. Return puree to Dutch oven or kettle with the 1 cup half-and-half and the Worcestershire sauce. Season to taste with salt and black pepper. Heat through.
Meanwhile, for red pepper cream, wash blender container or food processor bowl. Add red sweet peppers and the 3/4 cup half-and-half. Cover and blend or process until smooth. Season to taste with salt and black pepper. Transfer mixture to a saucepan and heat through.
Serve soup in warm bowls with red pepper cream drizzled on top. Sprinkle with basil. Serve with fried tortillas, chips or bread. Makes 8 side-dish servings.


  • *

    To prepare peppers, halve the peppers; remove steams, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned. Place peppers in a new brown paper bag; seal and let stand for 20 to 30 minutes or until cool enough to handle. Peel skins from peppers.


  • To save time, use purchased red pepper sauce or substitute a 15-ounce jar of roasted red peppers, drained, for the roasted peppers. Blend or process as directed.

nutrition information

Per Serving: cal. (kcal) 277, Fat, total (g) 16, chol. (mg) 20, carb. (g) 27, sodium (mg) 725, Percent Daily Values are based on a 2,000 calorie diet
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