Roasted Eggplant Soup Recipe
Prep Time:
15 minutes
Cook Time:
1 hour, 5 minutes
Servings:
5 Servings
Ingredients
  • 3 medium eggplants
  • 1 tablespoon avocado oil
  • 1 chopped onion
  • 4 chopped garlic cloves
  • 4 cups vegetable broth
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • Juice of 1 lemon
  • ¼ cup chopped parsley, plus more for topping
Directions
  1. Preheat the oven to 400 F.
  2. Pierce the eggplants several times with a fork and place them on a baking sheet. Bake for 50 minutes.
  3. Add the oil to a large soup pot over medium-high heat.
  4. Add the onion and garlic and cook for 10 minutes, stirring frequently.
  5. Add the broth, fire-roasted tomatoes, cumin, salt, paprika, and pepper.
  6. When the eggplants are done cut them in half and let them cool for 10 minutes.
  7. Scoop out the eggplant flesh and add it to the pot. Bring the soup to a boil, then simmer for 15 minutes.
  8. Pour the soup into a blender and blend until smooth.
  9. Return the soup to the pot and squeeze in the lemon juice.
  10. Serve the roasted eggplant soup with fresh parsley, chopped red onion, and crusty bread.