Roasted Eggplant and Tomato Soup

This roasted eggplant and tomato soup recipe made with oven-roasted tomatoes, carrots, garlic, chickpeas, and eggplant is flavorful and hearty. Perfect as a meal by itself or for grilled-cheese dipping.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated September 06, 2022
Elise Bauer
Roasted Eggplant Tomato Soup
Elise Bauer

Fall is here and it is soup season once again. This roasted eggplant and tomato soup recipe is a terrific recipe from Martha Stewart's (now defunct) Everyday Food magazine.

The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance.

I don't usually like tomato soups, but this one has lots of flavor. We have found that it tastes even better the next day, as the flavors have had more time to blend.

Roasted Eggplant and Tomato Soup

Prep Time 20 mins
Cook Time 50 mins
Total Time 70 mins
Servings 6 servings

Equipment needed: 2 large rimmed baking sheets and a food processor or blender

Ingredients

  • 12 plum tomatoes (about 3 pounds), cored, and cut in half lengthwise

  • 2 large carrots, cut into 3/4-inch pieces

  • 10 garlic cloves, peeled

  • 4 tablespoons extra-virgin olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1 large eggplant (about 1 1/2 pounds), cut into 3/4-inch chunks

  • 1 can (15.5-ounce) garbanzo beans, drained and rinsed

  • 2 teaspoons curry powder

  • 1/2 cup chopped fresh cilantro, for serving

Method

  1. Preheat the oven:

    Place oven racks on the top third and bottom third of oven. Preheat oven to 425°F (220°C).

  2. Prepare the tomatoes, carrots, and garlic:

    Place the tomatoes, carrots, and garlic in a large bowl and sprinkle with 2 tablespoons of the olive oil, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss to coat the vegetables evenly.

    Spread them out in an even layer in a rimmed baking sheet, with the tomatoes cut side down on the baking sheet.

  3. Prepare the eggplant and garbanzo beans:

    Place the chopped eggplant and garbanzo beans in the same bowl and sprinkle with the remaining 2 tablespoons of olive oil, the curry powder, a teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the eggplant pieces and garbanzo beans well.

    Spread them out in a single layer on a second rimmed baking sheet.

  4. Roast the vegetables:

    Place the baking sheet with the tomatoes and carrots on the top rack and the eggplant and garbanzo beans on the lower rack in the oven.

    Roast at 425°F (220°C) until cooked through and lightly browned, about 45 minutes. About halfway through the cooking turn the vegetables over so they brown on the other side.

    roasted-eggplant-tomato-soup-method-1
    Elise Bauer
    roasted-eggplant-tomato-soup-method-2
    Elise Bauer
  5. Remove the tomato skins and blend the tomatoes, carrots, garlic:

    Remove the vegetables from the oven when done. Use tongs or a fork to peel off the tomatoes skins (they should come off easily) and discard. Place the roasted tomatoes, carrots, garlic, and all of the juices from the roasting pan in a blender or food processor and blend until smooth.

  6. Stir in the roasted eggplant and garbanzo beans, add water:

    Pour the tomato carrot purée into a large pot. Stir in the roasted eggplant and garbanzo bean mixture. Add 3 to 4 cups of water to thin. Heat to a simmer on medium.

    Season with salt and pepper. Sprinkle with fresh cilantro to serve.

Nutrition Facts (per serving)
273 Calories
11g Fat
40g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 273
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 274mg 12%
Total Carbohydrate 40g 15%
Dietary Fiber 12g 42%
Total Sugars 13g
Protein 8g
Vitamin C 24mg 122%
Calcium 70mg 5%
Iron 3mg 15%
Potassium 802mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.