Roasted Eggplant Soup recipe made with eggplant, carrots and garlic. Vegetables are roasted in the oven and then pureed with a creamy broth on the stovetop. It’s one of my family’s favorite recipes using eggplant from our garden!
Roasted Eggplant Soup
Growing eggplant in your garden? Or maybe a neighbor gave you some eggplant from their garden? Then you need to try this creamy eggplant soup!
I make a creamy cauliflower soup with carrots that my family devours every time (even the kids love it!), so using that as a base I decided to swap the cauliflower for eggplant and make this roasted eggplant soup!
We love eating this soup with dinner rolls or crusty bread for dipping. I hope you try it soon!
Lookin for more eggplant recipes? Also try my Creamy Eggplant and Tomatoes, Eggplant Nuggets and Eggplant Casserole.
Eggplant Soup Ingredients
- eggplant, slice it up (I don’t peel it when roasting)
- carrots, peeled and chopped
- minced garlic
- vegetable broth, you can also use chicken broth if you’d like.
- milk, we use whole milk, but if you want to turn this vegan, almond and oat milk both work!
- other: olive oil, salt & pepper, butter and flour.
How to Make Roasted Eggplant Soup
First we need to roast the vegetables. Add eggplant, carrots and minced garlic on a baking sheet.
Drizzle olive oil and a sprinkle of salt and pepper, mixing to coat.
Bake until eggplant and carrots are browned, about 30 minutes, flipping them halfway.
Melt butter in a large soup pot, adding flour to start make the cream sauce. Add broth and milk and continue stirring until thickened and creamy.
Add in roasted vegetables to the pot, and use a immersion blender to blend until you reach a consistency you like. Sometimes I like it completely smooth, sometimes I like it a little chunky – do what you like!
Serve and enjoy this yummy eggplant soup!
Storing Leftovers and Freezing
Store leftover soup in an airtight container in the refrigerator, good for 3-4 days. Heat up in a saucepan on the stovetop or in the microwave.
You can also freeze this soup! Add to a freezer bag and freeze, good for 6 months. I throw mine in the microwave to defrost and then heat up on the stove.
Pin for later:
Roasted Eggplant Soup (So creamy!)
PrintIngredients
- 1 eggplant sliced
- 3 carrots peeled and chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups vegetable broth (or chicken broth)
- 1 cup milk
Instructions
- Preheat oven to 425 degrees F.
- Place eggplant, carrots and garlic on a baking sheet. Drizzle vegetables with olive oil and sprinkle with salt and pepper. Stir the vegetables to coat them.
- Place vegetables in the oven and bake for 30 minutes, stirring them halfway. Remove from oven and set aside.
- In a large pot over medium high heat, melt butter and and add flour, whisking it to make it smooth. Add broth and milk and continue to whisk until creamy, for about 5 minutes.
- Add the vegetables into the pot and use a immersion blender or blender and blend until the soup is creamy. Careful, the soup is hot!
- Serve in bowls and enjoy! I love mine with a sprinkle of Parmesan cheese on top! Leftovers? Store in a an airtight container in the refrigerator, good for 3-4 days. You can also freeze this soup! Add to a freezer bag and freeze, good for 6 months.
Wendy says
This was easy and tasted great.
Emily says
I was surprised how tasty this was (especially given that I’d used a years-frozen eggplant) and loved that I’d had all the ingredients on hand. So glad I stumbled upon your recipe – thanks for sharing!
Harini M says
Soup with eggplant is totally new to me. It does look very tempting n delicious!
Pamela says
Hey Harini – enjoy the soup! It’s a favorite of my family’s and can be eaten year round.