Spicy Roasted Red Pepper and Eggplant Soup
Warm up with a bowl of Spicy Roasted Red Pepper and Eggplant Soup, a bold, smoky blend of charred bell peppers, tender roasted eggplant, and aromatic spices like smoked paprika and cayenne pepper. This vegan and gluten-free soup is as comforting as it is flavorful, featuring a velvety texture achieved by blending fire-roasted vegetables with a savory base of garlic, onion, and vegetable broth. Perfect for chilly evenings, this recipe balances just the right amount of heat, making it a satisfying starter or stand-alone dish. Serve it hot, garnished with fresh parsley, alongside crusty bread for an irresistible meal. With its vibrant color and nutrient-packed ingredients, it’s a wholesome, crowd-pleasing option for any occasion.
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 1 large Eggplant
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half and remove the seeds and stems. Place them skin-side up on the baking sheet.
Slice the eggplant in half lengthwise and score the flesh with a knife. Drizzle 1 tablespoon of olive oil over the eggplant halves, then place them flesh-side down on the baking sheet.
Roast the vegetables in the oven for 25–30 minutes, or until the red pepper skins are charred and blistered, and the eggplant is soft.
Remove the vegetables from the oven. Place the roasted red peppers in a bowl and cover with plastic wrap for 10 minutes to steam, which will help loosen the skins. Once cooled, peel off the skins and set the peppers aside. Scoop the flesh out of the eggplant and discard the skin.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring often, until translucent.
Add the minced garlic and cook for another 1–2 minutes until fragrant.
Stir in the roasted red peppers, eggplant flesh, vegetable broth, tomato paste, smoked paprika, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 15–20 minutes.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and puree, then return it to the pot.
Taste and adjust seasoning if needed. If the soup is too thick, add more vegetable broth to reach your desired consistency.
Serve hot, garnished with freshly chopped parsley. Enjoy with crusty bread or a side salad.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5408 mg | 235% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 62.6 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4848 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.
