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Eggplant Vegetable Soup

This eggplant vegetable soup is delicious, healthy, and filling. The recipe is easy to make and you get a large pot of soup to enjoy throughout the week.

Two white bowls with the eggplant vegetable soup standing a tea towel.

Do you like eggplant? I love eggplant! It’s absolutely delicious and can be used in a variety of recipes.

The secret to preparing eggplant is getting rid of the bitter taste typical for larger eggplant varieties.

To help get rid of the bitterness, cut the eggplant into chunks, generously sprinkle it with salt, place it in a colander for about 30 minutes. You will see a lot of moisture coming to the surface. Then rinse the eggplant and pat it dry with a paper towel.

Eggplant soaks up oil like a sponge, so it’s better to grill, roast, oven-bake or saute it instead of frying it in oil.

Eggplant vegetable soup in a white bowl.
Eggplant tastes wonderful paired with other vegetables like in this soup. It’s really a perfect recipe summer and early fall time when fresh vegetables are in abundance.

This Eggplant Vegetable Soup is light enough for warmer weather. It’s also quite filling and satisfying without being too heavy.

Hope you try it!

Eggplant vegetable soup in bowls. Top view.

For more creamy soups without any cream, check out this Cauliflower Carrot Soup and this Spicy Red Lentil Soup.

Eggplant Vegetable Soup

Eggplant Vegetable Soup

Yield: 6 portions
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Easy Eggplant Vegetable Soup recipe. This soup is light and at the same time quite filling and satisfying without being too heavy.

Ingredients

  • 2 large eggplants (about 1 pound each)
  • salt
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, grated
  • 1 red bell pepper, chopped
  • 3 tomatoes, sliced
  • 4 cups low sodium vegetable stock
  • 1/2 Tbsp red paprika
  • 1/4 tsp cayenne pepper
  • 1/2 Tbsp garlic powder

Instructions

  1. Slice the eggplant across into several rings - about 5 to 8. Sprinkle the pieces generously with salt and let them sit in a colander for about 30 minutes. You will see a lot of liquid accumulate on top of the eggplant.
  2. In the meantime, heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring occasionally, for about 4 to 6 minutes until the vegetables start to soften. Add the red bell pepper and tomato slices and cook for another 5 minutes.
  3. Rinse the eggplant pieces, pat them dry with a paper towel and cut into small cubes. Place the eggplant into the pot. Mix the vegetables and let them cook for another 5 minutes until the eggplant starts to soften.
  4. Add the vegetable stock, red paprika, cayenne pepper and garlic powder. Bring to a boil and reduce heat. Cover and let it simmer for 15 minutes to allow the flavors to combine. Turn off the heat and let it cool.
  5. Once the soup is cool enough to handle, blend it using a blender or a food processor. Bring the blended soup to a simmer one more time and turn off the heat.
Nutrition Information
Yield 6 Serving Size 1/6 of recipe
Amount Per Serving Calories 116Total Fat 5.2gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 4.1gCholesterol 0mgSodium 144.8mgCarbohydrates 17.3gFiber 6.9gSugar 9.7gProtein 2.9g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me @mariaushakova.blog if you share a picture on Instagram!

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Michael

Monday 22nd of November 2021

Oh those flavors. This was so delicious. I made good use of the eggplants I harvested from my garden. Thank you so much. I definitely book marked this.

Zianna

Thursday 2nd of September 2021

Can you use chicken bouillon instead of vegetable stock?

Maria

Thursday 2nd of September 2021

@Zianna, Yes, it should be fine.

goldjak

Friday 17th of July 2015

Made this last week. Came out great! hearty, healthy soup. I recommend this recipe! Thanks!

Maria Ushakova

Friday 17th of July 2015

So glad you liked it! :)

Laura

Saturday 27th of September 2014

Love eggplant... this sounds wonderful. Do you peel the eggplant?

Maria Ushakova

Saturday 27th of September 2014

No, in this case I didn't peel it.

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