Roasted Eggplant Soup (So creamy!)
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!
Servings 4
Calories 222kcal
Ingredients
- 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.
Nutrition
Calories: 222kcal