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–+ servings
Roasted Eggplant Soup

Delicious Roasted Eggplant Soup for Cozy Nights In

Enjoy a warm bowl of Roasted Eggplant Soup, a comforting blend of flavors perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Plant-Based
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large Eggplant Substitute with zucchini for a lighter version.
  • 2 tablespoons Olive Oil Any neutral oil can be used as a substitute.
  • 1 teaspoon Kosher Salt Adjust quantity if using table salt.
  • 1 medium Yellow Onion Shallots can be used for milder flavor.
  • 3 cloves Garlic Fresh is best, but garlic powder works.
  • 2 tablespoons Tomato Paste Can substitute with canned crushed tomatoes.
  • 1 teaspoon Dried Oregano Fresh oregano can be used.
  • 1/2 teaspoon Dried Fennel Seeds Can be omitted or substituted.
  • 1/2 teaspoon Red Pepper Flakes Adjust to taste or omit.
  • 1 can Navy Beans Substitute with any canned white beans.
  • 2 cups Kale Spinach can be used as an alternative.
  • 1 cup Tomato Puree Passata can be used.
  • 4 cups Vegetable Broth Use chicken broth for a non-vegetarian option.
  • 1 cup Water
  • 1/2 teaspoon Black Pepper Adjust according to taste.
  • 1 cup Whole-Wheat Orecchiette Any small pasta can be used.
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a dairy-free option.
  • 1/2 cup Heavy Cream Replace with coconut cream for a dairy-free option.
  • 1 cup Croutons Optional; use store-bought or homemade.

Equipment

  • Oven
  • Dutch oven or large soup pot
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425ºF. Cube your eggplant and spread it on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss gently to coat, then roast for 25-30 minutes until tender.
  2. In a Dutch oven, heat a splash of olive oil over medium heat. Add diced onion and sauté for 6-7 minutes until soft and translucent.
  3. Once the onions are soft, stir in minced garlic, tomato paste, oregano, fennel seeds, and red pepper flakes. Cook for 4-5 minutes.
  4. Incorporate navy beans, kale, tomato puree, vegetable broth, water, black pepper, and additional salt. Stir and bring to a gentle boil.
  5. Reduce the heat and add roasted eggplant and orecchiette. Let it simmer for 12-15 minutes until the pasta is al dente.
  6. Gradually whisk in Parmesan cheese and heavy cream until the soup is creamy. Taste and adjust seasoning before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1200IUVitamin C: 45mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for 3 months. Reheat on the stove.

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