Eggplant Supper Soup
Warm up your evenings with this hearty and velvety Eggplant Supper Soup, a comforting and nutritious meal perfect for cozy dinners. Featuring tender roasted eggplant, aromatic sautéed vegetables, and a fragrant medley of spices like smoked paprika and cumin, this plant-based soup bursts with robust Mediterranean-inspired flavors. The roasted eggplant lends a rich creaminess when blended, while a squeeze of fresh lemon juice and a sprinkle of parsley add a bright finishing touch. Ready in just an hour, this one-pot recipe is as easy to prepare as it is satisfying. Serve it with crusty bread or a crisp side salad for a wholesome, flavorful supper the whole family will love. Ideal for weeknight dinners or meal prep, this Eggplant Supper Soup is a nourishing delight brimming with garden-fresh ingredients.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 2 medium carrot
- 2 celery stalks
- 14 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise, drizzle with 1 tablespoon of olive oil, and place them cut side down on the prepared baking sheet.
Roast the eggplants in the oven for 25-30 minutes, or until the flesh is tender and lightly browned.
While the eggplants roast, dice the onion, mince the garlic, and chop the carrots and celery into small pieces.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Stir in the cumin, smoked paprika, oregano, salt, and black pepper, and cook for another minute to release the spices’ aroma.
Add the canned tomatoes and vegetable broth to the pot. Bring to a simmer and let it cook gently.
Once the eggplants are done roasting, allow them to cool for a few minutes, then scoop out the flesh using a spoon. Discard the skins.
Add the roasted eggplant flesh to the soup. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a countertop blender.
Return the soup to low heat and let it warm through for 5-10 minutes. Taste and adjust seasonings if necessary.
Stir in the fresh parsley and lemon juice just before serving for a burst of freshness.
Ladle the soup into bowls, garnish with additional parsley if desired, and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6430 mg | 280% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 72.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5662 mg | 120% | |
*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.
