Go Back
Easy Roasted Eggplant Soup Recipe with Tomato, Cumin, and Lemon

Easy Roasted Eggplant Soup Recipe

Roasted eggplant, tomatoes, aromatics, warming spices, and lemon combine in a creamy, comforting soup for an easy dinner. It can be blended completely smooth or left slightly rustic, depending on your preference.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Eggplant
  • 2 medium Medium eggplants, cut into 1-inch cubes
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Soup
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 3-4 cloves Garlic cloves, minced
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Smoked paprika or sweet paprika
  • 4 cups Vegetable or chicken stock
  • 1 14-15 ounce can Diced tomatoes, preferably fire-roasted
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 tablespoon Fresh lemon juice
Garnish
  • 2 tablespoons Chopped parsley or cilantro
Optional Garnishes
  • as desired Heavy cream, plain yogurt, tahini, or red-pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Toss the cubed eggplant with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and the black pepper.
  2. Spread the eggplant on a parchment-lined baking sheet in a single layer. Roast for 25–35 minutes, turning once, until softened, browned at the edges, and lightly caramelized.
  3. Meanwhile, heat the remaining 1 tablespoon olive oil in a soup pot over medium heat. Cook the onion for 5–7 minutes, until translucent.
  4. Add the garlic, cumin, and paprika to the pot. Stir and cook for about 30 seconds, just until fragrant.
  5. Add the roasted eggplant, stock, and diced tomatoes. Bring the mixture to a boil, reduce the heat, and simmer for 15–20 minutes.
  6. Blend the soup with an immersion blender until smooth, or carefully blend it in small batches in a countertop blender. Stir in the lemon juice, then adjust the salt and pepper.
  7. Ladle the hot soup into bowls and finish with parsley or cilantro. Add yogurt, cream, tahini, olive oil, croutons, toasted bread, or red-pepper flakes if desired.

Notes

For the richest flavor, roast the eggplant until the edges are browned rather than merely softened. If using a countertop blender, remove the center cap and cover the opening with a folded towel so steam can escape safely; blend in small batches. Peel the eggplant before roasting for a silkier soup, or leave the peel on and blend only partially for a rustic texture.