Roasted Tomato Eggplant Soup
Recipe type: Soup
Yield: Serves 3-4
  • About 1 pound eggplant, cut into 1/2-inch chunks
  • 2 pints cherry tomatoes, halved
  • 1 medium yellow onion, cut into 16 wedges
  • 3-4 garlic cloves
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 1/2 teaspoon red pepper flakes, plus some for garnish
  • 1/4 cup sundried tomatoes
  • 1/2 cup (loosely packed) mint leaves
  • Red wine vinegar, to taste
  • Toasted pine nuts, for garnish
  1. Preheat the oven to 425°f. Line a half sheet pan with parchment.
  2. Arrange the eggplant, tomatoes, onion, and garlic in one even layer on the prepped pan. Drizzle with olive oil, sprinkle with 1 teaspoon of salt and the red pepper flakes. Roast until golden brown, 35-40 minutes.
  3. Add the vegetables, sundried tomatoes, mint, and 4 cups of boiling water to a blender, blend until smooth. If desired, thin further with another 1/2-1 cup of boiling water. Season to taste with additional salt, and red wine vinegar (I used about 1/2 teaspoon vinegar and an additional 3/4 teaspoon salt).
  4. Pour into bowls and garnish with olive oil, pepper flakes, and pine nuts.
This recipe, like most blended soups, is great as leftovers (brown bag it in a tightly-sealed mason jar) and also freezes well. For a pretty reddish-orange color, use a white eggplant, as I did here; if you can't find white eggplant, Asian eggplants or a standard globe eggplant work just as well though the color will be a bit browner.
Recipe by A Modest Feast at