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Roasted Eggplant and Garlic Soup

This company-worthy soup is elegant, rich with flavor and completely indulgent!
5 from 3 votes
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Course: Main Course, Soup
Cuisine: American, Italian
Keyword: soup, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 4
Calories: 550kcal
Author: Holly Gray


  • 7 large heads garlic or enough to equal 1 cup
  • 1 1/2 tablespoons Italian seasoning
  • 1/4 cup olive oil
  • salt to taste
  • ground black pepper to taste
  • 2 pounds eggplant
  • 1 cup French-style bread cut into 1-inch cubes
  • 1 cup yellow onion chopped
  • 1 tablespoon garlic minced
  • 6 cups vegan chicken-style broth
  • 3/4 cup oat milk
  • 1/3 cup vegan butter
  • 1/4 cup vegan Parmesan cheese shredded
  • 1 tablespoon parsley chopped


  • Preheat the oven to 400°F.

For the garlic:

  • Cut the garlic heads in half crosswise and arrange them, cut side up and in an even layer, onto 1/2 of a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil then season with salt and pepper. Fold the foil over the garlic, crimping the ends to seal them together, forming a pouch. Bake for 45 minutes, or until the garlic is tender.
  • Remove from the oven then carefully open the foil pouch. Set the garlic aside until it is cool enough to handle. Remove the garlic flesh by squeezing each clove between your thumb and index finger.
  • In a small mixing bowl, combine the roasted garlic, basil, parsley, and 1 tablespoon olive oil. Season with salt and pepper, to taste, and mix well.

For the eggplant:

  • Cut each eggplant in half lengthwise then spread the garlic mixture over the flesh of each half. Arrange the eggplant, cut side up, on a baking sheet. Bake for 30 minutes, or until tender. Remove from the oven and set aside to cool. When the eggplant is cool, use a spoon to remove the flesh and discard the skin.

For the croutons:

  • In a small mixing bowl, toss the cubed bread with 2 tablespoons olive oil and season with salt and pepper. Arrange the bread in an even layer on a baking sheet. Bake for 2 minutes, or until very lightly toasted. Remove from the oven and set aside.

To assemble the soup:

  • Into a large saucepan over medium heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the onions then season with salt and pepper, to taste. Cook for 3 minutes, stirring frequently, until onions are softened.
  • Add the eggplant and cook for 1 minute.
  • Add the minced garlic and cook for an additional 1 minute.
  • Add the vegan chicken-style broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
  • Using a handheld immersion blender, or working in batches with a countertop blender, puree the soup until its consistency is smooth.
  • Stir in the oat milk and butter. When the butter has melted, let the soup simmer for 3 minutes. Adjust seasoning to taste with salt and pepper.

To serve:

  • Ladle into soup bowls then sprinkle with croutons, Parmesan cheese, and parsley. Serve hot.


Calories: 550kcal | Carbohydrates: 62g | Protein: 13g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 1965mg | Potassium: 731mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1781IU | Vitamin C: 11mg | Calcium: 233mg | Iron: 4mg
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