📝 About This Recipe
This velvety soup captures the soul of the Mediterranean by transforming humble eggplants into a rich, smoky masterpiece. By roasting the vegetables until caramelized, we unlock a deep umami flavor that is balanced by bright acidity from fire-roasted tomatoes and a touch of balsamic. It is a sophisticated, vegetable-forward dish that feels incredibly indulgent while remaining light and nourishing.
🥗 Ingredients
The Roasted Base
- 2 large Italian Eggplants (peeled and cut into 1-inch cubes)
- 1 large Red Bell Pepper (seeded and diced)
- 4 tablespoons Extra Virgin Olive Oil (divided use)
- 1 teaspoon Kosher Salt (plus more to taste)
The Aromatics & Broth
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1.5 teaspoons Smoked Paprika (pimentón)
- 1 teaspoon Dried Oregano (preferably Greek)
- 14.5 ounces Fire-Roasted Diced Tomatoes (1 can, with juices)
- 4 cups Vegetable Broth (low sodium)
- 1 tablespoon Balsamic Vinegar (aged)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
The Garnish (Garlic Gremolata)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Lemon (zested)
- 2 tablespoons Toasted Pine Nuts (for crunch)
- 1/2 cup Greek Yogurt or Feta Cheese (for serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
Toss the cubed eggplant and red bell pepper on the baking sheet with 2 tablespoons of olive oil and a pinch of salt. Spread them in a single layer to ensure even roasting.
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3
Roast the vegetables for 25-30 minutes, tossing halfway through, until the eggplant is tender and golden brown with charred edges.
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4
While the vegetables roast, heat the remaining 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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5
Add the diced onion and cook for 5-7 minutes until translucent and soft. Add the minced garlic and cook for another 60 seconds until fragrant.
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6
Stir in the smoked paprika, dried oregano, and red pepper flakes. Toast the spices for 1 minute to release their essential oils.
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7
Add the fire-roasted tomatoes and their juices to the pot. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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8
Transfer the roasted eggplant and peppers from the oven directly into the pot. Pour in the vegetable broth.
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9
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to meld together.
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10
Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, only blend half of the soup.
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11
Stir in the balsamic vinegar. Taste and adjust seasoning with more salt or black pepper as needed.
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12
In a small bowl, mix the chopped parsley, lemon zest, and toasted pine nuts to create the gremolata.
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13
Ladle the hot soup into bowls. Top with a dollop of Greek yogurt or crumbled feta, and a generous sprinkle of the garlic gremolata.
💡 Chef's Tips
If your eggplant feels particularly bitter, sprinkle the raw cubes with salt and let them sit for 20 minutes before rinsing and roasting. For a creamier texture without dairy, blend in a half-cup of cooked cannellini beans during the pureeing step. Be careful not to burn the smoked paprika; it can turn bitter if toasted for too long over high heat. Using fire-roasted tomatoes is key—they provide a charred depth that regular canned tomatoes lack. If the soup is too thick after blending, add an extra splash of broth or water to reach your desired consistency.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or toasted pita triangles for dipping. Pair with a crisp, chilled glass of Sauvignon Blanc or a light Rosé. A side of Kalamata olives and marinated artichokes complements the Mediterranean profile perfectly. For a fuller meal, serve alongside a simple arugula salad with a lemon-tahini dressing.