Eggplant Aubergine Soup with Tiny Pasta
Creamy, hearty, and deeply satisfying, this Eggplant Aubergine Soup with Tiny Pasta is a comforting bowl of Mediterranean-inspired flavors. Roasted eggplant lends a rich, smoky depth to the velvety blended base, while tender ditalini or orzo pasta adds a delightful bite. Packed with wholesome ingredients like sautéed vegetables, vibrant tomatoes, and fragrant oregano, this soup is as nourishing as it is delicious. A fresh squeeze of lemon juice brightens the dish, while optional Parmesan cheese adds a savory touch. Perfect for weeknight dinners, it’s ready in just an hour and pairs beautifully with crusty bread. Ideal for cold days or whenever you crave a warm, cozy meal, this soup is a must-try for eggplant lovers.
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 2 stalks celery
- 1 large carrot
- 400 grams canned diced tomatoes
- 1 liter vegetable broth
- 150 grams small pasta (e.g., ditalini or orzo)
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams Parmesan cheese (optional, for garnish)
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut the eggplants into 1-inch cubes and place them on the baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Roast for 25-30 minutes, or until the eggplant is tender and slightly caramelized.
While the eggplant is roasting, finely chop the onion, garlic, celery, and carrot.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the diced tomatoes, roasted eggplant, vegetable broth, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth (be cautious of the hot liquid).
Return the soup to the pot and bring it back to a gentle simmer. Add the small pasta and cook according to the package instructions, usually 7-10 minutes, stirring occasionally to prevent sticking.
Stir in the lemon juice and freshly chopped parsley. Adjust seasoning to taste.
Serve hot, garnished with grated Parmesan cheese if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 6098 mg | 265% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 59.6 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1002 mg | 77% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4858 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
