Rich and Creamy Roasted Eggplant Soup Recipe -
Rich and Creamy Roasted Eggplant Soup Recipe
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Rich and Creamy Roasted Eggplant Soup

Recipe by  

"This is a great tasting soup, rich and creamy -- with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream -- but I like the cream, myself!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
  2. Roast in preheated oven until very tender and brown in spots, 45 minutes.
  3. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
  4. Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2004

Holy smokes, this one's a winner! I made a few changes -- used water instead of chicken broth, added a tablespoon of chopped fresh rosemary, and added a clove of pressed garlic just before serving. I used half and half instead of cream, but it was still deliciously rich. I can't wait to serve this one to company!

Most Helpful Critical Review
Aug 26, 2011

It was ok...but something just wasn't right. I love the sweetness of the roasted eggplant and garlic though. The texture isn't completely smooth even after pureeing because of the eggplant seeds. I was really quite a bit better the next day. The day I made it I was thinking I wouldn't make the recipe again...but after having the left overs I'd possible give it another shot.


126 Ratings

Jan 08, 2003

The second time I made this was Sept. 11. I wanted something comforting and we had a bounty of eggplant and tomatoes in our garden. My husband was a manager of a 5 star restaurant, and he says it's better than the soup his celebrated chef made. I served it in italian bread bowls which is also available on

Jan 30, 2003

This was the tastiest soup I've ever made!! I ended up using milk instead of cream because I didn't have any on hand, and it still came out great. The garlic is mild but you can still taste it!

Feb 20, 2007

I give this four without what I added. It was very good, but needed a little something for me. I added a couple cloves of garlic, some red pepper flakes, and at the end- about a tablespoon of lemon juice to brighten it. Goos without these things, but I have my personal tastes. Thanks for something new to do with eggplant!

Oct 29, 2004

This is the best soup I've ever made. I highly recommend it. I used olive oil instead of the vegetable oil, and used dry Middle Eastern thyme (mixed with sesame seed) instead of the fresh thyme. I also did not use the goat cheese.

Sep 09, 2004

Wow, I am impressed! I hardly ever give reviews, but I was compelled to take the time to recommend this recipe. I have 6 kids and a husband, all of whom are hard to please at one time or another. Everyone loved this soup! I was pleasantly surprised by the flavor and my family's willingness and even eagerness to eat it and to have seconds. I won't change a thing in this recipe and will use it each fall as eggplants come into season. Thank you for a wonderful recipe!

Feb 22, 2007

For those who love garlic - this is for you!! YUM! Added a little rosemary and some cubed chicken for "girls night in" and substituted evap. milk for cream. Success! Thanks for the recipe.


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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