Vegetarian Eggplant Aubergine Soup
Warm your soul with this hearty and flavorful Vegetarian Eggplant Aubergine Soup, a comforting dish that’s as nourishing as it is delicious. Roasting the eggplants brings out their natural sweetness and smoky undertones, which blend beautifully with the savory base of sautéed onions, carrots, celery, and garlic. Infused with aromatic thyme and a hint of paprika, this velvety soup is made creamy by blending the roasted eggplant with tangy diced tomatoes and rich vegetable broth. A finishing touch of fresh parsley and a splash of lemon juice brighten the flavors, making this a perfectly balanced meal. Whether enjoyed as a light lunch or a cozy dinner, this vegan-friendly soup pairs wonderfully with crusty bread for dipping. Plus, it’s easy to make and ready in just an hour—a must-try for those seeking wholesome comfort food.
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Recipe Information
Ingredients
- 2 medium-sized eggplants (aubergines)
- 2 tablespoons olive oil
- 1 medium-sized yellow onion
- 2 medium-sized carrots
- 2 celery stalks
- 3 garlic cloves
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon fresh thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise and brush the flesh with 1 tablespoon of olive oil.
Place the eggplants cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, until the flesh is soft and caramelized.
While the eggplants are roasting, dice the onion, carrots, and celery finely. Mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
Stir in the minced garlic, fresh thyme, and paprika, cooking for another 1-2 minutes until fragrant.
Once the eggplants are roasted and cool enough to handle, scoop the flesh out of the skins and discard the skins.
Add the roasted eggplant flesh, vegetable broth, canned diced tomatoes, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Stir in the lemon juice and adjust seasoning if needed.
Serve the soup hot in bowls, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5293 mg | 230% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 59.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4800 mg | 102% | |
*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.
