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Rich and Creamy Roasted Eggplant Soup


"This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!"
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1 h 45 m servings 441 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
  2. Roast in preheated oven until very tender and brown in spots, 45 minutes.
  3. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
  4. Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 441 calories; 37 g fat; 22.4 g carbohydrates; 9.2 g protein; 101 mg cholesterol; 163 mg sodium. Full nutrition

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Read all reviews 115
  1. 133 Ratings

Most helpful positive review

Holy smokes, this one's a winner! I made a few changes -- used water instead of chicken broth, added a tablespoon of chopped fresh rosemary, and added a clove of pressed garlic just before serv...

Most helpful critical review

It was ok...but something just wasn't right. I love the sweetness of the roasted eggplant and garlic though. The texture isn't completely smooth even after pureeing because of the eggplant seeds...

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Most positive
Least positive

Holy smokes, this one's a winner! I made a few changes -- used water instead of chicken broth, added a tablespoon of chopped fresh rosemary, and added a clove of pressed garlic just before serv...

The second time I made this was Sept. 11. I wanted something comforting and we had a bounty of eggplant and tomatoes in our garden. My husband was a manager of a 5 star restaurant, and he says...

This was the tastiest soup I've ever made!! I ended up using milk instead of cream because I didn't have any on hand, and it still came out great. The garlic is mild but you can still taste it!

This is the best soup I've ever made. I highly recommend it. I used olive oil instead of the vegetable oil, and used dry Middle Eastern thyme (mixed with sesame seed) instead of the fresh thyme....

I give this four without what I added. It was very good, but needed a little something for me. I added a couple cloves of garlic, some red pepper flakes, and at the end- about a tablespoon of ...

Wow, I am impressed! I hardly ever give reviews, but I was compelled to take the time to recommend this recipe. I have 6 kids and a husband, all of whom are hard to please at one time or another...

For those who love garlic - this is for you!! YUM! Added a little rosemary and some cubed chicken for "girls night in" and substituted evap. milk for cream. Success! Thanks for the recipe.

This has great flavor! I've had a similiar soup at a local gormet market and this was just as good! I read other reviews and decided to add a roasted red bell pepper 1 tsp of basil.

This recipe is from Giada de Laurentiis's show Everyday Italian on Food Network. I saw her make it & it seemed easy enough. I made it myself & it was easy plus delicious! We're soup nuts arou...