Easy Roasted Eggplant and Garlic Soup

I used to think eggplant was just that weird purple vegetable that sat in the grocery store, looking all shiny and intimidating. My kids would walk right past it, and honestly, so did I for the longest time.

But then I discovered that roasting eggplant completely changes the game. When you roast it with garlic, something magical happens—the eggplant gets creamy and sweet, and the garlic becomes mellow and buttery. Throw it all into a soup, and you’ve got something that’ll make even the pickiest eaters (yes, I’m looking at you, kids) ask for seconds.

What Kind of Eggplant Should I Use?

For this roasted soup, you’ll want to pick up regular globe eggplants – those big, dark purple ones you see at most grocery stores. They’re perfect for roasting because they have a meaty texture that holds up well to high heat and develops a nice, smoky flavor. When selecting your eggplant, look for ones that feel heavy for their size and have smooth, shiny skin without any soft spots or wrinkles. You don’t need to worry about peeling them since the skin becomes tender when roasted and adds extra flavor to your soup. If you can only find smaller Italian or Japanese eggplants, those work too – just adjust your roasting time since they’ll cook a bit faster.

Options for Substitutions

This soup is pretty adaptable, so here are some swaps you can make based on what you have:

• Eggplant: This is the star of the show, so I wouldn’t recommend substituting it. However, if you must, roasted zucchini or butternut squash can work, though the flavor will be quite different.
• Vegan chicken-style broth: Regular vegetable broth works perfectly here. If you’re not vegan, regular chicken broth is fine too. You can even use mushroom broth for extra depth.
• Oat milk: Any plant milk will do – almond, soy, or cashew milk all work well. For non-vegans, heavy cream or whole milk will make it extra rich.
• Vegan butter and Parmesan: Regular butter and Parmesan cheese work great if you’re not following a vegan diet. You can also skip the vegan Parmesan entirely and add nutritional yeast for a cheesy flavor.
• French bread: Any day-old bread works here – sourdough, Italian, or even regular sandwich bread. The bread helps thicken the soup, so don’t skip it entirely.
• Italian seasoning: Make your own with dried basil, oregano, thyme, and rosemary if you don’t have the pre-mixed blend.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting eggplant is not salting it beforehand, which can leave you with a bitter, watery soup – sprinkle salt generously on the cubed eggplant and let it sit for 30 minutes, then pat dry before roasting.

Another common error is under-roasting the garlic heads, so make sure they’re golden and completely soft when squeezed, which usually takes 45-60 minutes at 400°F and gives you that sweet, caramelized flavor that makes this soup special.

Don’t rush the roasting process for the eggplant either – it should be golden brown and tender, not pale and firm, as properly roasted eggplant will blend smoothly and add richness to your soup.

Finally, avoid adding the oat milk while the soup is boiling, as it can curdle; instead, let the soup cool slightly off the heat before stirring in the milk for a creamy, smooth finish.

What to Serve With Roasted Eggplant and Garlic Soup?

This rich, earthy soup pairs beautifully with crusty bread or warm pita for dipping into all that roasted garlic goodness. I love serving it alongside a fresh Mediterranean salad with cucumbers, tomatoes, and olives to balance out the creamy texture of the soup. Since the soup already has such deep, savory flavors, something light and bright like a simple arugula salad with lemon vinaigrette works perfectly. You could also serve it with some grilled vegetables or roasted red peppers on the side to keep the Mediterranean theme going.

Storage Instructions

Refrigerate: This roasted eggplant and garlic soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. I like to make a big batch on Sunday and enjoy it throughout the week with some crusty bread.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just make sure to leave some room at the top since it will expand when frozen. I usually portion it out into individual servings so I can thaw just what I need for a quick lunch.

Warm Up: To reheat from the fridge, just warm it gently on the stovetop over medium-low heat, stirring occasionally. From frozen, let it thaw overnight in the fridge first, then reheat the same way. You might need to add a splash of extra broth or oat milk if it seems too thick after reheating.

Preparation Time	15-20 minutes
Cooking Time	90-100 minutes
Total Time	105-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 25-30 g
• Fat: 65-75 g
• Carbohydrates: 120-135 g

Ingredients

For roasting:

• 7 large whole garlic heads (or enough for 1 cup garlic cloves)
• 1 1/2 tbsp italian herb blend
• 1/4 cup olive oil, divided use
• Salt, to taste
• Ground black pepper, to taste
• 2 lb eggplant

For the soup base:

• 1 cup french-style bread, diced into 1-inch pieces
• 1 cup chopped yellow onion
• 1 tbsp minced garlic
• 6 cups vegan chicken-style broth
• 3/4 cup oat milk

For finishing & topping:

• 1/3 cup vegan butter
• 1/4 cup shredded vegan parmesan cheese
• 1 tbsp chopped parsley

Step 1: Roast the Garlic

• 7 large whole garlic heads (or enough for 1 cup garlic cloves)
• 1 tablespoon olive oil
• salt, to taste
• ground black pepper, to taste

Preheat your oven to 400°F.

Cut the garlic heads in half crosswise and arrange them, cut side up, on one half of a piece of aluminum foil.

Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

Fold the foil over the garlic and crimp the ends to create a sealed pouch.

Bake for 45 minutes, or until the garlic is soft and tender.

Carefully open the pouch and allow the garlic to cool enough to handle.

Squeeze the roasted garlic cloves out of their skins by gently pressing each clove.

Step 2: Prepare the Garlic Herb Mixture

• roasted garlic (from Step 1)
• 1 1/2 tbsp Italian herb blend
• 1 tbsp chopped parsley
• 1 tablespoon olive oil
• salt, to taste
• ground black pepper, to taste

In a small mixing bowl, combine the roasted garlic (from Step 1), Italian herb blend, 1 tablespoon chopped parsley, and 1 tablespoon olive oil.

Season with salt and pepper to taste, mixing well until the ingredients are fully incorporated.

This will be spread on your eggplant.

Step 3: Roast the Eggplant

• 2 lb eggplant
• garlic herb mixture (from Step 2)

Slice each eggplant in half lengthwise.

Spread the garlic herb mixture (from Step 2) over the flesh of each half.

Arrange the eggplant halves, cut side up, on a baking sheet and bake for 30 minutes, or until tender.

Let the roasted eggplant cool, then use a spoon to scoop out the flesh, discarding the skins.

Step 4: Make the Croutons

• 1 cup French-style bread, diced into 1-inch pieces
• 2 tablespoons olive oil
• salt, to taste
• ground black pepper, to taste

While the eggplant is roasting, toss the diced French-style bread with 2 tablespoons olive oil, seasoning lightly with salt and pepper.

Arrange the bread cubes in a single layer on a baking sheet and bake for about 2 minutes, or just until very lightly toasted.

Remove from the oven and set aside.

I find homemade croutons add a perfect fresh crunch right at the end.

Step 5: Cook the Soup Base

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• roasted eggplant flesh (from Step 3)
• 1 tbsp minced garlic
• salt, to taste
• ground black pepper, to taste

Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat.

Once hot, add the chopped onions and season with salt and pepper.

Stir frequently and cook for about 3 minutes until the onions are soft.

Add the roasted eggplant flesh (from Step 3) and cook for 1 minute, followed by the minced garlic.

Cook for another minute.

Step 6: Simmer and Blend the Soup

• 6 cups vegan chicken-style broth
• 3/4 cup oat milk
• 1/3 cup vegan butter
• cooked soup base (from Step 5)
• salt, to taste
• ground black pepper, to taste

Pour in the vegan chicken-style broth and bring the mixture to a boil.

Lower the heat to medium-low and let it simmer gently for 10 minutes.

Use a handheld immersion blender to puree the soup until smooth, or blend in batches if working with a countertop blender.

Stir in the oat milk and vegan butter, letting the butter melt fully.

Let the soup simmer for an additional 3 minutes and adjust the seasoning as needed.

Personally, I like to add a little extra black pepper here for a subtle kick.

Step 7: Assemble and Serve the Soup

• blended soup (from Step 6)
• croutons (from Step 4)
• 1/4 cup shredded vegan Parmesan cheese
• 1 tbsp chopped parsley

Ladle the hot soup into bowls.

Top each serving with the homemade croutons (from Step 4), a sprinkle of shredded vegan Parmesan cheese, and some fresh chopped parsley.

Serve immediately while hot and enjoy!