Eggplant Supper Soup

Warm up your evenings with this hearty and velvety Eggplant Supper Soup, a comforting and nutritious meal perfect for cozy dinners. Featuring tender roasted eggplant, aromatic sautéed vegetables, and a fragrant medley of spices like smoked paprika and cumin, this plant-based soup bursts with robust Mediterranean-inspired flavors. The roasted eggplant lends a rich creaminess when blended, while a squeeze of fresh lemon juice and a sprinkle of parsley add a bright finishing touch. Ready in just an hour, this one-pot recipe is as easy to prepare as it is satisfying. Serve it with crusty bread or a crisp side salad for a wholesome, flavorful supper the whole family will love. Ideal for weeknight dinners or meal prep, this Eggplant Supper Soup is a nourishing delight brimming with garden-fresh ingredients.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 garlic cloves
• 2 medium carrot
• 2 celery stalks
• 14 ounces canned diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice the eggplants in half lengthwise, drizzle with 1 tablespoon of olive oil, and place them cut side down on the prepared baking sheet.

Step 3

Roast the eggplants in the oven for 25-30 minutes, or until the flesh is tender and lightly browned.

Step 4

While the eggplants roast, dice the onion, mince the garlic, and chop the carrots and celery into small pieces.

Step 5

In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.

Step 6

Add the onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.

Step 7

Stir in the cumin, smoked paprika, oregano, salt, and black pepper, and cook for another minute to release the spices’ aroma.

Step 8

Add the canned tomatoes and vegetable broth to the pot. Bring to a simmer and let it cook gently.

Step 9

Once the eggplants are done roasting, allow them to cool for a few minutes, then scoop out the flesh using a spoon. Discard the skins.

Step 10

Add the roasted eggplant flesh to the soup. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a countertop blender.

Step 11

Return the soup to low heat and let it warm through for 5-10 minutes. Taste and adjust seasonings if necessary.

Step 12

Stir in the fresh parsley and lemon juice just before serving for a burst of freshness.

Step 13

Ladle the soup into bowls, garnish with additional parsley if desired, and serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	2689.9 grams (2689.9g)

Amount per serving	% Daily Value*
Calories	1312

Total Fat 65.50g	84%
Saturated Fat 11.50g	57%
Polyunsaturated Fat 11.00g
Cholesterol 8mg	3%
Sodium 6430mg	280%
Total Carbohydrate 163.90g	60%
Dietary Fiber 57.50g	205%
Total Sugars 72.90g
Protein 34.70g	69%

Vitamin D 0IU	0%
Calcium 513mg	39%
Iron 13mg	74%
Potassium 5662mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 10.0%

Carbs: 47.4%