Tuesday, November 27, 2012

Fire Roasted Eggplant Soup

After Thanksgiving, and throughout the upcoming chilly Winter holidays, a light, warm, and refreshing vegetable soup can be a really good thing. This one in particular I love because it is, dare I say, fat free! Just veggies here my friends :) 

Serves 6, 60 calories/serving
  • 2 large eggplants
  • 10 medium sized tomatoes, I used Italian, sliced
  • 2 medium sized red bell peppers, sliced and seeded
  • 2 lemons - for their juice
  • 1 cup fresh basil leaves
  • 1 garlic, minced
  • 1 tablespoon fresh thyme
  • Sea salt and fresh ground black pepper to taste
  1. Preheat oven to 400 degrees.
  2. Cut each eggplant in half lengthwise and place face-up on an oven tray.
  3. Add red bell peppers to the oven tray with your eggplant, and roast for 45 minutes to an hour, stopping before any real browning starts. Add juice of 1 lemon immediately upon removal from oven.
  4. When you remove the eggplant, it should be soft and the skin will easily peel off. Discard skin.
  5. In a separate oven dish, place sliced tomatoes and roast in preheated oven for 30 minutes.
  6. Now all of your vegetables are roasted. Add them (eggplant sans skin, bell pepper, and tomatoes) into a large pot over the stove. Add in the basil, thyme, remaining lemon juice, minced garlic, and salt 'n pepper.
  7. In the same way that you would smash potatoes to make mashed potatoes, use a "masher" and mash all of your vegetables in the pot. The tomatoes will spread their juices, creating the broth. If you like your soup thinner, add in 2 cups of water here.
  8. Place soup into a blender and blend until desired texture. (I like mine a little chunky.)
  9. Pour back into the pot, place the lid on, and allow to simmer over medium-high heat for 15 minutes, stirring occasionally.
  10. Serve steaming hot!!


  1. do you mean 1 clove garlic, or 1 head garlic?

  2. Beautiful. I feel hungry just looking at this. I imagine this recipe would yield a delicious pasta sauce too, with or without meat! Thanks for sharing. I'm pinning it now :)

  3. I just made this for dinner. It's good but 1 cup fresh basil is WAY too much. The soup is overwhelmingly basil. 1/2 cup would be plenty. For flavor, I roasted an entire HEAD of garlic and squeezed that into the soup, along with adding a tsp. of dried oregano. For me, the soup was too thick, so I added 1.5 cups of veggie stock -- not water -- so I wouldn't dilute the flavor. A also threw in a pinch of red pepper flakes and a splash of balsamic.

    1. YUM! The way you cooked it sounds delish. I could eat basil plain, btw, lol. I'll give your take a try next time I make this!! (And with this cold weather, I will def be making it soon!!) All the best.

  4. Unable to access good tomatoes (winter in N.J.) at this time of year. Can canned, whole tomatoes be used instead? This looks absolutely delicious. By the way summer in N J. Tomatoes are the best.

    1. I have not tried it with canned whole tomatoes, but I believe those will work just fine! :) Let me know. xoxo, Sasha

  5. This soup is delicious!!