Roasted Eggplant (Aubergine) Soup

Roasted Eggplant (Aubergine) Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs 10 mins
  • Yield: 1Batch
  • About This Recipe

    “The recipe calls for one cup of cream, but the soup tastes equally delicious without it.”


  • 3mediumtomatoes, halved
  • 1 (1 1/2 lb)eggplants, halved lengthwise
  • 1smallonion, halved
  • 6garlic cloves, peeled
  • 2tablespoonsvegetable oil
  • 1tablespoon fresh thyme or 1teaspoondried thyme, chopped
  • 4cups chicken stock (or more) or 4cupslow sodium chicken broth( or more)
  • 1cupwhipping cream
  • 3/4 cupgoat cheese, crumbled
  • Directions

  • Preheat oven to 400°F.
  • Place tomatoes, eggplant, onion and garlic on large bakingsheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
  • Remove from oven.
  • Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to samesaucepan.
  • Add 4 cups chicken stock and bring to boil. Reduce heat to simmer.Cook until onion is very tender, about 45 minutes.
  • Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to saucepan.
  • Stir in cream. Bring to simmer, thinning with more stock, if desired.
  • Season soup with salt and pepper. Ladle into bowls.
  • Sprinkle with goat cheese; serve.
  • Reviews

  • “Wow, what a wonderful and different soup!I added a bit of potato and zucchini to the recipe, and processed only about 3/4 of it in blender, to maintain texture.I omitted the cream, but added a hearty splash of white wine to simmer until dinner was ready.My fiancee said, “wow, this kinda reminds me of french onion… except, ya know, it’s different!” hehehe! THIS WAS INCREDIBLE!!!Thank you for such a yummy new soup![ps- this goes fantastically with the aloo paratha (indian potato-stuffed flatbreads) that i also posted.]”

  • “Lovely,I added a 1 tsp freshly grated ginger to it as well.”

  • “This soup is the easest and the most delicious soup I have ever had. Elena Olivieri”

  • “A delicius soup, perfect taste the only thing is that I change the oil I brush the vegetables with olive oil, and is very good.If you have a recepe of eggplant in the oven with tomate and cheese I will like to hear from you, thanks, thelma”

  • “This eggplant soup is absolutely delicious! The tanginess of the goat cheese goes perfectly with it (though we found that 3 ounces was more than ample). Like many others, we did not add the cream to it (used a little white wine and more broth), and honestly it didn’t need it. I found what I think might be the original recipe. It used olive oil, had lemon juice in it and parsley to top – so I actually followed those. Also added an additional tablespoon of fresh oregano to the roasting vegs. We did not remove the skin of the egglant, we liked the flavor that it added. I concur with a previous reviewer that this serves 4 (as a meal with bread). This makes for an elegant dish, but is a fairly easy meal!”

  • “I have loved this recipe for a couple of years now.I don’t change it up because it is so exactly right as it is.Usually, since there is just the two of us to eat it, I puree the veggies and thyme without the broth and freeze half. It works well for having fresh soup now and mostly fresh soup later.”

  • “Hi Dave – thanks for posting this recipe. It looks tasty. However, you might want to revise some of the particulars. You need to reconcile the difference between “Total Time”in the header and the actual total time given within the text of your directions. You suggest 45 minutes in the oven PLUS 45 minutes on the stove. The onion should be plenty soft from its time in the oven. Just suggest a reasonable time for simmering (15-20 minutes). I would also suggest that people who are serious about soup should own an immersion blender. Transferring batches of hot liquid to glass blenders is unsafe and energy & time-wasting. That method should only be suggested as a distant “plan B.”In your defense, this site should have an editor who catches inadvertant mistakes like this one. In lieu of that, you should have a friend review your future posts to make sure they add up before adding to this or any other site. I am surprised no other reader has taken the time to point out the obvious after all these years.”

  • “This soup is brilliant!It is so robust and flavorful! i ommited the cream, and i didnt have any stock on hand so i added in an extra tomato or 2 to make it tomato based and it was superb! I gave my 7 month old a tiny taste and he wanted more! will definately make again and again, also, super easy!”

  • “I liked it . I’m not sure if I will make again, but, I’ve been on a soup kick figured what the heck. Thyme a little strong for me. Kinda earthy tasting,but, edible.”

  • “We bought a nice eggplant at the farmer’s market, and the search for an interesting way to prepare resulted in this recipe.It was a breeze to make, although it took a couple of hours of time. . . .but what is the hurry on a rainy Saturday?The only difference for our initial run of the recipe:we added an jalapeno to the veggies, to add just a little zip.For the future, I plan on cutting the garlic a bit–perhaps to 3 cloves, as we found that flavor a little too strong, and roasting a carrot or two to add for a touch of sweetness.All in all, we thought it was both delightful and totally different than other soups we have eaten (and we love soup, so that is lots!)We served it with a freshly baked popover, for a very satisfying meal.”

  • “I just made this soup and had to come review it right away — it was sooooo GOOD!I used olive oil and added 1/2 cup greek yogurt instead of cream.I also seasoned the veggies before roasting with salt and pepper and seasoned the soup after I blended it again with salt and pepper and it was very flavorful.Those who said it was bland probably forgot to SEASON TO TASTE with S&P.It’s a little time consuming, but so worth it!Thanks for sharing!”

  • “I have made dozens of soups but this is my favorite.I get excited when I find aubergines on sale at the store as I can make this soup! It freezes well. I like a robust, bursting with flavor soup so after pureeing I add half a small block of feta (or similar) cheese directly to the pot – it melts through & gives the soup creaminess without adding the calories of the cream – this also means I omit the goats cheese. My husband likes his with a dollap of light sour cream but it doesnt need it. I have probably made this 10 times & I dont stick exactly to the veggies listed. I usually add a few carrots or any other veggies that I need to use up.I WOULD GIVE THIS RECIPE 6 STARS IF I COULD.”

  • “Delicious and so darn easy! I used the heavy cream and skipped the goat cheese. Next time I’ll trysour cream. I also think that adding roasted red pepper or fennel would be delicious.Thank you!”

  • “I make a variation of this soup often. IT definitely needs plenty of garlic. I also add 1 large red pepper to the roasting pan and into the soup, which adds tot he flavor. I don’t add the cream, but a few tablespoons of butter during the blending process to give it some richness and smoothness.”

  • “Very interesting soup – I was just looking for something different and healthy for Mother’s day lunch, and this recipe contains so many vegetables, while the preparation and presentation are so new and intriguing. Both me and my mum liked it, I think I will repeat it to impress somebody again.
    Modifications: used sour cream instead of heavy cream, and used parmesan on top instead of the goat’s cheese, also some chopped parsley. Served with tortilla crisps w/parmesan as well.
    P.S. I think there’s a mistake in preparation time? 45min. for roasting 45min. for cooking add up to 1,5hrs and then there’s blending time.”

  • “this was quite good.I used 1/4 cup of half and half to make it creamy, and left out the goat cheese since i didn’t have it.but, i will definitely be making this again – so yummy.thanks”

  • “I keep finding those large eggplant on the bargain rack at the grocery but never buy them as I had never cooked eggplant before. Well, I now know what to do with them! Didn’t have cream on hand so I stirred in 1/2c sour cream. Very tasty soup. The kids even asked if they could bring it to school tomorrow for lunch!”

  • “I very nice soup, my husband really liked it.I was trying to figure out what to do with the one eggplant I had and this was perfect.Due to diet restrictions I didn’t add the cream, added 1/2 cup plain yogurt instead.I had mine without cheese.It was still very good and easy to make.Definitely will be making again.”

  • “I liked this but I think it needs a bit more spice.Maybe cayenne or curry powder?Very healthy though and I will make it again but dr it up.”

  • “A beautiful and elegant soup! Definitely something to wow your guests with (but make sure they like eggplant, though). The only thing I might do differently is scant the tomatoes beforehand to remove the skin. Not all of it was pureed and I didn’t like the texture of it in the soup. I also omitted the cream and opted for a healthier soup. This is great with just parmesan on top. Will definitely make again. Thanks for sharing!”