Get ready to cozy up with a warm, comforting bowl of creamy eggplant soup! As the weather starts to cool down, there’s nothing like a rich and satisfying soup to hit the spot. And when it comes to eggplant-based soups, the options are endless. From spicy harissa-infused soups to creamy coconut curries, we’ve gathered 20 delicious recipes that showcase the versatility of this beloved vegetable.
From classic combinations like roasted eggplant and tomato soup to more adventurous pairings like Moroccan eggplant and lentil soup, there’s something for everyone on this list. Whether you’re a vegetarian, vegan, or just looking for a new twist on an old favorite, these creamy eggplant soups are sure to satisfy your cravings.
In this article, we’ll dive into each of the 20 recipes, exploring the ingredients, techniques, and tips that make them so special.
Roasted Eggplant and Tomato Soup
This hearty soup is a perfect blend of smoky eggplant and sweet tomatoes, simmered to perfection in a rich vegetable broth.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 large ripe tomatoes, cored and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper. Arrange eggplant slices in a single layer. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes, or until tender and lightly caramelized.
3. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
4. Add roasted eggplant, chopped tomatoes, and vegetable broth to the pot. Bring to a simmer and let cook for 20-25 minutes, or until soup has thickened slightly.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 50-55 minutes
Spicy Harissa Eggplant Soup
This vibrant soup combines the natural sweetness of roasted eggplants with the bold heat of North African harissa, resulting in a flavorful and aromatic dish perfect for a chilly evening.
Ingredients:
– 2 large eggplants
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1/4 cup harissa
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the eggplants for 30-40 minutes, or until soft and collapsed.
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika. Cook for an additional minute.
4. Add the roasted eggplants, diced tomatoes, vegetable broth, and harissa. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: Approximately 50-60 minutes.
Creamy Coconut Eggplant Soup
Experience the rich flavors of eggplant, coconut, and spices with this creamy soup, perfect for a comforting meal or a satisfying appetizer.
Ingredients:
– 2 large eggplants, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika; cook for an additional minute.
3. Add eggplant, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until eggplant is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Moroccan Eggplant and Lentil Soup
This hearty soup is a staple of Moroccan cuisine, packed with the flavors of cumin, coriander, and warm spices. This recipe combines tender eggplant with nutritious lentils in a rich and comforting broth.
Ingredients:
– 2 medium eggplants, chopped
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the eggplant, cumin, coriander, turmeric, salt, and pepper. Cook, stirring occasionally, for 10 minutes.
4. Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with chopped fresh parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Garlic and Herb Eggplant Soup
This Mediterranean-inspired soup is a hearty and flavorful blend of roasted eggplant, garlic, and herbs, perfect for a chilly evening or a comforting meal.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– 1 onion, chopped
– 2 stalks celery, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss eggplant cubes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a large pot, sauté onion, celery, and garlic in remaining 2 tablespoons olive oil over medium heat until softened.
3. Add roasted eggplant, diced tomatoes, vegetable broth, oregano, salt, and pepper to the pot. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or basil leaves.
Cooking Time: 40-45 minutes
Smoky Baba Ganoush Soup
A creamy and flavorful twist on the classic Middle Eastern dip, this Smoky Baba Ganoush Soup is perfect for a chilly evening or a comforting meal.
Ingredients:
– 2 medium eggplants, roasted
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons lemon juice
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Roast the eggplants at 400°F (200°C) for 30-40 minutes, or until charred and soft.
2. Peel the eggplants and puree them in a blender with tahini, garlic, chicken broth, heavy cream, lemon juice, smoked paprika, salt, and pepper until smooth.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 45 minutes (including roasting time)
Mediterranean Eggplant and Chickpea Soup
Savor the flavors of the Mediterranean with this hearty and comforting soup, packed with roasted eggplant, chickpeas, and aromatic spices.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, flipping halfway.
3. In a large pot, sauté chopped onion and minced garlic in 1 tablespoon olive oil until softened.
4. Add roasted eggplant, chickpeas, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot. Simmer for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: Approximately 45-50 minutes
Curried Eggplant and Lentil Soup
This vibrant and flavorful soup combines the richness of eggplant with the comforting warmth of lentils, all infused with a hint of Indian spices.
Ingredients:
– 2 medium eggplants, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add eggplant; cook until tender, about 10 minutes.
3. Add lentils, broth, tomatoes, curry powder, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Eggplant Soup
Roasted Red Pepper and Eggplant Soup Recipe
A vibrant and flavorful soup that combines the sweetness of roasted red peppers with the earthy taste of eggplant, perfect for a cozy evening meal or as an appetizer.
Ingredients:
– 2 large eggplants, cut into 1-inch cubes
– 4 red bell peppers, seeded and chopped
– 3 tablespoons olive oil
– 1 onion, chopped
– 4 garlic cloves, minced
– 6 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley or basil for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss eggplant with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a separate pan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Remove roasted eggplant from the oven and add to the pan with the onion mixture.
5. Add chopped red peppers, vegetable broth, and diced tomatoes. Simmer for 20-25 minutes or until soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or basil if desired.
Cooking Time: 45-50 minutes
Thai Green Curry Eggplant Soup
This creamy and aromatic soup combines the flavors of Thailand with the tender goodness of eggplant. Perfect for a cozy night in or a quick lunch, this recipe is easy to make and packed with nutrients.
Ingredients:
– 2 medium eggplants, chopped
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups coconut milk
– 1 cup water or chicken broth
– 2 teaspoons Thai green curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened.
2. Add eggplant, coconut milk, water or broth, and curry paste. Bring to a simmer.
3. Reduce heat to low and let soup cook for 20-25 minutes, or until eggplant is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Eggplant and Mushroom Miso Soup
This hearty soup combines the rich flavors of eggplant, mushrooms, and miso paste to create a comforting and savory dish perfect for any occasion.
Ingredients:
– 2 medium eggplants, diced
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 4 cups vegetable broth
– 2 tablespoons white miso paste
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Fresh cilantro or scallions, for garnish (optional)
Instructions:
1. In a large pot, heat the sesame oil over medium-high heat.
2. Add the eggplant and cook until tender, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Add the garlic, vegetable broth, miso paste, soy sauce, salt, and pepper. Stir to combine.
5. Bring the soup to a simmer and let it cook for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with fresh cilantro or scallions if desired.
Cooking Time: 25-30 minutes
Tuscan White Bean and Eggplant Soup
This hearty soup is a staple of Italian cuisine, combining creamy cannellini beans with tender eggplant and aromatic vegetables. Perfect for a comforting meal or as a starter for your next dinner party.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium eggplants, diced
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the eggplant and cook until tender, about 5 minutes.
3. Add the cannellini beans, vegetable broth, and Parmesan cheese. Season with salt and pepper to taste.
4. Bring the mixture to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spiced Eggplant and Pumpkin Soup
This creamy soup combines the natural sweetness of roasted pumpkin with the meaty texture of eggplant, all wrapped up in a warm blend of aromatic spices. Perfect for a cozy evening meal or as a comforting side dish.
Ingredients:
– 1 medium eggplant, diced
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic in the remaining 1 tablespoon olive oil until softened.
4. Add pumpkin, cumin, smoked paprika, salt, and pepper to the pot. Cook for 5 minutes.
5. Add roasted eggplant, vegetable broth, and heavy cream (if using) to the pot. Bring to a simmer.
6. Reduce heat and let soup cook for 20-25 minutes or until pumpkin is tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Eggplant and Spinach Coconut Soup
This creamy soup is a perfect blend of rich coconut milk, tender eggplant, and nutritious spinach. A delicious and healthy twist on traditional soups.
Ingredients:
– 2 medium eggplants, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add eggplant; cook until tender, about 5 minutes.
4. Stir in spinach, coconut milk, vegetable broth, and cumin. Bring to a simmer.
5. Reduce heat to low and let soup cook for 10-12 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 15-18 minutes
Greek Eggplant and Feta Soup
A hearty and comforting soup that combines the flavors of Greece with the richness of eggplant and feta cheese.
Ingredients:
– 2 medium eggplants, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the diced eggplant and cook until tender, about 10-12 minutes.
5. Add the diced tomatoes, vegetable broth, salt, and pepper. Stir to combine.
6. Bring the soup to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
7. Stir in the crumbled feta cheese.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Indian Spiced Eggplant and Tomato Soup
This hearty and aromatic soup is a perfect blend of Indian spices, creamy eggplant, and fresh tomatoes. It’s a comforting and flavorful dish that’s sure to become a favorite.
Ingredients:
– 2 medium eggplants, diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed tomatoes (canned or fresh)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro, for garnish
– 2 tablespoons heavy cream or half-and-half (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
3. Add diced eggplant and cook until tender, about 5-6 minutes.
4. Add tomatoes, salt, and water (if using canned). Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Use an immersion blender to puree the soup to your desired consistency.
6. Taste and adjust seasoning as needed. If desired, stir in heavy cream or half-and-half.
7. Serve hot, garnished with fresh cilantro.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Basil Soup
This vibrant soup combines the flavors of eggplant, zucchini, and fresh basil for a delicious and healthy meal.
Ingredients:
– 2 medium eggplants, diced
– 1 medium zucchini, diced
– 4 cups vegetable broth
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced eggplant and zucchini; cook until tender, about 10 minutes.
3. Add the garlic, vegetable broth, and chopped basil. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Middle Eastern Eggplant and Tahini Soup
This rich and comforting soup combines the earthy flavor of eggplant with the creamy tang of tahini, perfect for a cozy evening meal. With its subtle blend of spices and aromatics, it’s a taste of the exotic that will transport you to the markets of the Middle East.
Ingredients:
– 2 medium eggplants, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 1 cup tahini paste
– 1/4 cup lemon juice
– 2 tablespoons chopped fresh parsley
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, 5 minutes.
2. Add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add eggplant, broth, and tahini paste. Bring to a boil, then simmer for 20-25 minutes or until the eggplant is tender.
4. Stir in lemon juice and parsley. Serve hot.
Cooking Time: 30-35 minutes
Eggplant and Sweet Potato Bisque
Experience the warm comfort of a hearty soup with this eggplant and sweet potato bisque, perfect for a cozy night in.
Ingredients:
– 2 medium eggplants, chopped
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped eggplant and cook until tender, about 5 minutes.
3. Add the diced sweet potatoes, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Vegan Creamy Cashew Eggplant Soup
Elevate your soup game with this rich and creamy vegan delight. This cashew-based soup is a game-changer for eggplant lovers, packed with nutrients and flavor.
Ingredients:
– 2 medium eggplants
– 1/4 cup cashews
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– Fresh parsley, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplants for 30-40 minutes, or until tender.
3. Soak cashews in water for at least 4 hours or overnight.
4. Blend roasted eggplants, cashews, olive oil, onion, garlic, paprika, diced tomatoes, vegetable broth, and lemon juice until smooth.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley.
Cooking Time: 45-50 minutes
Summary
Indulge in the rich flavors of eggplant with these 20 creamy soup recipes! From Spicy Harissa to Moroccan Lentil and Mediterranean Chickpea, there’s a delicious option for every taste. Try Roasted Eggplant and Tomato Soup for a classic twist or opt for a spicy kick with Thai Green Curry Eggplant Soup. For a comforting bowl, go for Tuscan White Bean and Eggplant Soup or Vegan Creamy Cashew Eggplant Soup. Whatever your craving, these eggplant soup recipes are sure to satisfy!
