Roasted Eggplant and Bell Pepper Soup
Savor the rich, smoky flavors of this Roasted Eggplant and Bell Pepper Soup, a comforting and nutritious bowl of goodness perfect for any season. This vibrant vegan soup is made by roasting eggplants, sweet red bell peppers, and onions to caramelized perfection, then blending them with aromatic spices like smoked paprika and cumin for a depth of flavor that’s hard to resist. A touch of tomato paste and vegetable broth ties it all together, creating a velvety, satisfying texture. Garnished with fresh parsley for a bright, herbaceous finish, this wholesome recipe is as visually stunning as it is delicious. Ready in just an hour, this roasted vegetable soup is perfect for meal prep or an effortless weeknight dinner. Pair it with crusty bread for dipping, and you’ve got a healthy, hearty dish that will have everyone asking for seconds! Perfect keywords: roasted eggplant, bell pepper soup, vegan soup recipes, healthy comfort food.
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 large red bell peppers
- 1 medium yellow onion
- 4 large garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Cut the eggplants in half lengthwise and score the flesh with a knife. Place them cut side down on the baking sheet.
Slice the red bell peppers in half, remove the seeds and membranes, and place them skin side up on the same baking sheet.
Peel the onion, cut it into quarters, and add it to the baking sheet.
Wrap the garlic cloves (with skins on) tightly in a small piece of aluminum foil and place it on the baking sheet as well.
Drizzle 2 tablespoons of olive oil over the vegetables and roast in the preheated oven for 30-35 minutes, or until the eggplant flesh is soft and the bell pepper skins are charred.
Once roasted, remove the baking sheet from the oven and let the vegetables cool slightly. Peel the skins from the roasted bell peppers and garlic.
Scoop the flesh out of the eggplant and discard the skins. Transfer the roasted vegetables to a blender or food processor and blend until smooth.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the smoked paprika and ground cumin, stirring for 30 seconds until fragrant.
Add the blended vegetable puree to the pot, followed by the vegetable broth, tomato paste, salt, and black pepper. Stir to combine.
Bring the soup to a gentle simmer and cook for 10 minutes to let the flavors meld together.
Adjust seasoning with more salt or pepper, if needed. Remove from heat and ladle the soup into bowls.
Garnish with freshly chopped parsley and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 21.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1512 mg | 32% | |
*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.
