Roasted Garlic and Eggplant Soup Recipe -
Roasted Garlic and Eggplant Soup Recipe

Roasted Garlic and Eggplant Soup

Recipe by  

"This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic..."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  2. Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
  3. Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
  4. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
  5. Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2010

I'm giving this 4 starts as written. It's very easy to make and is very tasty, but I thought it was missing something. I tried making it again and added more cayenne pepper and lots of hot curry. Once I added the the curry it was more the taste I was looking for.

Most Helpful Critical Review
Feb 13, 2015

I had an excess of eggplant from the local farmers market and thought this would be a great recipe to use it up. I love garlic and eggplant, so I thought it would be a great combination. The roasted garlic smelled amazing, but when the soup was finally ready, I was quite disappointed. The tomato puree overpowered the eggplant and the color and appearance were not appetizing at all. It didn't really have the creamy texture of a chowder or bisque. In fact, it reminded me of baby food. It may be better leaving it a chunky soup as some reviewers suggested. Also, I think the directions make it more difficult than necessary. The recipe has you peel the eggplant after it's roasted. That was difficult and time consuming. Next time, I'll peel it first and wrap it in foil to keep it from drying out. I ended up adding more garlic and more cayenne to boost the flavors and then I topped it with crumbled feta. It was much better then, but couldn't make the texture better. I may make it again if I ever need to use up a lot of eggplant, but it won't be one that I go to often and I'll try some variations from other reviewers.

Jan 16, 2009

This soup was hearty and so flavorful. The only thing I did different was added Thyme and two shredded carrots. It's great with a hearty grain bread to dip in it. Try this soup, you won't regret it.

Jun 13, 2007

Made it today and turned out great! I don't have a processor so I just diced the eggplant after roasting. Also added sliced baby red potatoes. Filling and has nice sweet garlic flavour!

Aug 02, 2010

EXTREMELY delicious. Instead of half-and-half, I used organic nonfat milk and 1 egg. Added more cayenne pepper as well. I thought it tasted better when I cooled it down then reheated it the next day.

Nov 04, 2010

Super yummy! I was nervous about all the eggplant seeds and spent a lot of time separating the seeds from the eggplant, but in the end it didn't matter because the food processor pulverized the whole thing. I used the milk/cornstarch trick - the consistency was very nice. I added some spinach, too, just because I had it on hand and didn't want it to go bad.

Mar 17, 2009

I made this as written, except for omitting Worcestershire sauce. Delicious!!! Very filling, and a nice warming soup for a cold day. I think next time I will increase the cayenne, as I couldn't tell there was any. This is definitely a keeper!

Dec 29, 2011

This soup is epic! I made it vegetarian with vegetable broth and vegan Worcestershire sauce substitutions. I also increased the cayenne to 1/8 tsp., which was fine but may not have been necessary. My husband normally loathes eggplant, but he LIKED this soup. I'd list this one among my top 5 favorite soups of all time.


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 119 mg
  • 5%

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

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