Roasted eggplant transforms this tomato soup into something extraordinary. The flesh becomes silky and rich when roasted, blending seamlessly with tomatoes to create a velvety, deeply satisfying soup. Warm spices like cumin and smoked paprika add Mediterranean flair, while fresh mint and cool yogurt provide the perfect finish. This is comfort food that feels both exotic and familiar.
Why This Recipe Works
The magic happens in the oven. Roasting eggplant until completely soft and slightly caramelized develops a rich, almost meaty flavor that you can't achieve any other way. The skin chars and imparts subtle smokiness, while the flesh becomes creamy. When blended with tomatoes, the result is incredibly smooth and luxurious without any cream.
Understanding Eggplant
Eggplant has a bad reputation for being bitter or spongy, but proper cooking eliminates both issues. High-heat roasting breaks down the spongy texture into silky smoothness and removes any bitterness. Choose eggplants that feel heavy for their size with smooth, shiny skin—dull skin indicates age and potential bitterness.
Step-by-Step Guide
Score the eggplant flesh deeply before roasting—this helps heat penetrate evenly and speeds cooking. Place cut-side down so the flesh steams in its own moisture while the skin chars. The eggplant is ready when it's completely collapsed and very soft throughout.
Build your spice base while the eggplant roasts. Bloom the cumin and paprika in oil to release their essential oils. When you add the roasted eggplant, simply scoop the flesh and leave the skin behind. The soup blends to velvety perfection.
Serving Suggestions
Serve with warm pita bread or crusty sourdough. The traditional garnish of yogurt and fresh mint is essential—the cool, tangy yogurt contrasts beautifully with the warm, earthy soup. A drizzle of quality olive oil adds richness. For a complete meal, serve alongside a grain salad or falafel.
Variations to Try
- Baba ganoush style: Add 2 tablespoons tahini for nutty richness
- Spicier version: Use harissa paste instead of cayenne
- Turkish style: Add red pepper paste and serve with sumac
- Creamy version: Stir in coconut cream for vegan richness
Tomato Eggplant Soup
Nutrition (per serving)
Ingredients
Instructions
- Roast eggplant. Preheat oven to 400°F. Cut eggplants in half lengthwise, score the flesh, brush with olive oil, and place cut-side down on a baking sheet. Roast for 25-30 minutes until very soft.
- Build base. While eggplant roasts, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, paprika, and cayenne. Cook 1 minute.
- Combine. Scoop the roasted eggplant flesh from the skins and add to the pot. Pour in crushed tomatoes and vegetable broth. Simmer for 15 minutes.
- Blend. Use an immersion blender to puree until smooth. Season with salt and pepper. Add more broth if needed for desired consistency.
- Serve. Ladle into bowls. Top with a dollop of yogurt, fresh mint leaves, and a drizzle of olive oil.
Recipe Notes
- Roast eggplant until completely soft for the smoothest soup
- Score the flesh deeply to ensure even cooking
- The yogurt garnish is essential for balance
Frequently Asked Questions
Do I need to salt the eggplant first?
For soup, no salting is necessary. The roasting process removes any bitterness and concentrates the flavor. Salting is more important for frying or grilling where you want to draw out moisture.
Can I grill the eggplant instead?
Grilling adds wonderful smoky flavor. Cut eggplant into thick slices, brush with oil, and grill until charred and tender. The smoky notes make the soup even more complex.
What type of eggplant works best?
Globe eggplant (the common purple variety) works well. Italian or Japanese eggplants have thinner skins and fewer seeds. Any variety will make delicious soup.
Why add cumin and paprika?
These warm spices complement eggplant beautifully and add a Middle Eastern/Mediterranean flair. The cumin adds earthiness while smoked paprika enhances the roasted flavor.
How can I make this soup richer?
Stir in 1/4 cup tahini for a creamy, nutty richness. You can also add a splash of cream or coconut milk. Roasting the eggplant until deeply caramelized also adds depth.