Roasted Eggplant & Pepper Soup

Name: Roasted Eggplant & Pepper Soup
Cuisine: American
Ingredients: ¼ cup (60 ml) dry white wine; 2 teaspoons Calabrian chile paste (optional); 6 cloves garlic, sliced thin; 2 large shallots (about 5 ounces/140 g), diced; ⅓ cup (80 ml) extra-virgin olive oil; 1 globe eggplant (a little over 1 pound/450 g); Grated Pecorino cheese, for garnish (optional); 2 tablespoons chopped fresh parsley; 4 cups baby spinach (optional); Cooked orzo pasta or fideos, for serving; Cooked orzo pasta or fideos, for serving; 1 bay leaf; 2 teaspoons salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons chopped fresh basil; 2 roasted red bell peppers, diced (see note); One 14-ounce (400-g) can crushed tomatoes; 4 cups (1 l) Vegetable Stock; 4 sprigs thyme

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

Eggplant is one of the most controversial of vegetables, but this soup is the one to convert even the eggplant-suspicious to eggplant-enthusiast. Roasting the eggplant whole softens the flesh to a velvety texture that, when mashed and added to the soup, creates a richness and lightness that is nothing short of extraordinary.

Ingredients

1 globe eggplant (a little over 1 pound/450 g)

Americas
United States
San Francisco
Soup
Gluten-free
Vegan
Summer

Method

Preheat the oven to 450°F (230°C). Place the whole eggplant on a baking sheet. Roast the eggplant until the skin is blackened and the eggplant is very tender in the center, about