Ingredients
Scale
- 2 large eggplants, roasted
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Fresh thyme or parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut eggplants in half lengthwise, drizzle with 1 tablespoon olive oil, and place cut-side down on the baking sheet. Roast for 35–40 minutes until soft and charred. Let cool and scoop out flesh.
- In a medium pot, heat remaining olive oil over medium heat. Sauté onions for 5–6 minutes until translucent, then add garlic and cook for another minute.
- Add roasted eggplant flesh and vegetable broth to the pot. Stir well and bring to a simmer.
- Simmer for 15 minutes, then blend the soup until silky smooth using a blender or immersion blender.
- Stir in lemon juice, season with salt and pepper to taste, and warm through.
- Serve hot with a drizzle of olive oil and fresh herbs if desired.
Notes
- Roast eggplant until deeply browned for maximum flavor.
- Let soup cool slightly before blending to avoid splatter.
- Add a splash of coconut milk or cream for extra richness.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 6g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted eggplant soup, vegan soup, Mediterranean soup, easy soup recipe, eggplant recipes