Roasted Eggplant Soup

Roasted Eggplant Soup recipe made with eggplant, carrots and garlic.  This creamy healthy soup is easy to make and only 222 calories a serving. It's one of my family's favorite suppers!  Recipe is vegetarian and can easily be made vegan. 

Course Main Course, Soup
Cuisine American
Keyword eggplant soup
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Calories 222 kcal


  • 1 eggplant sliced
  • 3 carrots peeled and chopped
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 1 cup milk


  1. Preheat oven to 425 degrees.

  2. Place eggplant, carrots and garlic on a cookie sheet. Drizzle vegetables with olive oil and sprinkle with salt and pepper. Stir the vegetables to coat them.

  3. Place vegetables in the oven and bake for 40 minutes, stirring them at the 20 minute mark. Remove from oven and set aside.

  4. 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.

  5. Add the vegetables into the pot and use a immersion blender or blender and blend until your soup is creamy.   Careful, the soup is hot.

  6. Serve and enjoy!