this is now officially my favorite use for eggplant! Thanks again, Deb, you rock!!! I didn’t have access to good fresh tomatoes so subbed 2 (15 oz) cans fire-roasted tomatoes and added the cumin, coriander and cayenne you suggested. I love the flavor of fennel and thought it might add a nice anise/peppery flavor. Scoop out eggplant pulp and discard skin. I love your site! Woman’s boyfriend’s brain has a cross-wire between eggplant and zucchini. Our favorite way to use it up is eggplant potato pizza: http://flamingobear.com/2010/10/eggplant-potato-pizza/ My 5 year old even asked for seconds! Serves 4 as an appetizer/salad. I added the cumin and a dash of red pepper flakes, as Deb suggested but something still wasn’t quite right. 2 tsp pomegranate molasses. The level of fun that you find with soup recipes is akin to my excitement for reading board game rules…ugh, why can’t we just play how we want?? Tasted just as good. In the recipe, it says “small” onion, and you commented that you used a “medium” one. I highly recommend you trying it again with more spice!! Three years ago: Arroz con Pollo and a Gazpacho Salad I went for the spicier riff and added black beans too. Deb, first — thank you! I garnish with cubed Panela cheese and pepitas. The only change I made was to make the taco chicken using meat on the bone. Hi Déb, i plan on making this soup tonight. The colour of this soup is much nicer as the veggies and the chili from the broth add a light orange shade to it. Or the artichokes with fava beans and peas and pink peppercorn? Make it 3 teaspoons of cumin. You might want to check out the comment guidelines before chiming in. Deb, I never thought to make soup with eggplant! Wow, we both made this soup yesterday! This chermoula roasted eggplant recipe is also inspired from one of Ottolenghi’s recipes. Now I feel like eggplant soup is stalking me and I might just need to make it! “Cumin!” I shouted over my mother’s talking. The results were pleasing, and my parents enjoyed it, but it wasn’t exactly right. Deb, I have already made this soup twice! Cook’s Illustrated uses a piece of toast in their potato leek soup as a substitute for the cream. Cannot wait to try it out! I used goat brie cheese as topping, which had a spicy taste to it. :). We’re heading into summer here (New Zealand) and aubergines (sorry, I’m a Brit!) This one goes in the file for next year’s summer garden. :) This one looks tasty, especially with all those roasted vegetables! I do have a whacked palate but I have it on good authority that soup made this way is indeed delicious. A tad over-the-top, but…. I will definitely be making this again. Delicious. I liked the red lentil suggestion from the comment above – I would do that next time! I love the flavor of roasted vegetables. I made this last night and in addition to adding the suggested coriander and cumin during the simmer phase I roasted a fennel bulb with the other vegetables in the oven. I totally made this, too! I’m not sure if the latter spice is only found in South Africa, I haven’t looked locally, as I get my mom to post it to me. I’m going to try it with a little watercress and shallot instead of onion. Question: has anyone tried making this with non-dairy half-and-half? I serve the crumbled feta on the side. http://www.chow.com/recipes/29922-daniel-pattersons-roasted-eggplant-soup. thanks for the inspiration. Let cook for about 20-25 minutes. has the ingredients of eggplant caviar, one of my fav armenian dip with bread! I am in soup mode right now…perhaps I should branch out from roasted squash! The first time I made it, I followed the recipe, using your cumin, coriander and red pepper suggestion. Apparently a memo went out that this was Eggplant Time, even though eggplant season is coming to an end. I’ve done butternut and acorn squash, bell peppers, just tomatoes, jalapenos, carrots, beets, pretty much everything. Upgrade your roasted eggplant with black garlic, giving it an addictive mellowness and depth of fermented flavor. What could I pair this with to give the meal some heft? (BTW, I found a quick and easy way to make chicken stock! But I just remembered I had some in the freezer, d’oh. I want to know the secret of the Super Clean Stove Top too!!! The tomatoes you get look for red and juicy. Thanks for sharing, I love eggplant :). Have a great day!! I am Turkish. I will try this ASAP! I made this last night and it was great. Thanks for sharing :-}. I made it, and it’s delish! Notify me of follow-up comments by email. I have a 23 month old girl… I can relate soooo much! I appreciate your comments on cream-usage, so true! I also subbed a cup of pot liquor from caramelizing a big batch of onions in the slow cooker for some of the chicken broth. I topped it with crumbled queso fresco (because that’s all I had on hand) and some cilantro. I didn’t realize until I came back to comment that I forgot the cream. Thanks for your awesome work~such an inspiration. Thanks for a easy and amazing recipe!! If not, I could always go with my Plan A…ratatouille! 1. Place eggplant … I am shocked that you don’t have an immersion blender given your commitment to one-bowl recipes whenever possible. You should roast the aubergines whole under broil/ grill next time. I have eggplants to use and I am pretty sick of the same things I’ve been making all summer. I made this soup tonight and it was great! Soup sounds good to me ! I just made this for dinner tonight, and it was really great! I’ve been wishing and hoping of making this soup for ages, and just when I finally made a plan to do so, I have a last-minute guest coming to dinner. I tried this tonight and it was great!!! I decided to go the spicier route and used cumin, chili powder, and red pepper flakes instead of the thyme. The chilli that was in the taco stock really added depth to the soup here. Has anyone heard of this company? OK, so I just read this recipe-ergh…two years later. Although they may not be the perky specimen that first appeared in August, they are absolutely perfect for soup. Same thing with potatoes (a large russet is way different from a large waxy all purpose potato, etc). I love this soup without the spices and with your suggestions, but I think the berbere and cinnamon add a lot to it! I made a triple batch (for freezing) took it a little bit in the Indian direction by adding two tsp of curry powder, 2 tsp cumin and 1 tsp turmeric. (Or, if you have an immersion blender, you can do this in the pot.) I may add cream to the leftovers just to see the difference! I made this yesterday with a few alterations. Report back! I thought a red pepper would go well with these spices, so I subbed it for one of the tomatoes. 1/4 cup water. I am freezing the soup (without the cream) in small containers to break out on those first cool fall nights! This was amazing! I also used tahini instead of cream, which I liked a lot. In addition to the fresh thyme (which I still can’t believe I had), I threw in cumin, red pepper flakes, a little cayenne, and then some smoked paprika too because there’s this moment that happens whenever I’m cooking something unfamiliar that I panic about blandness and proceed to add every spice in the cabinet to the pot. Thank you! I adopted much of the recipe from the Ottolenghi recipe which can be found here. Roasted all the veggies and a can of garbanzos, all coated with balsamic and olive oil. grapeseed oil just before blending. When I first heard that Yotam Ottolenghi and Sammi Tamimi were coming out with Jerusalem, I pre-ordered it, watched all the YouTube videos from Jerusalem On A Plate, and waited eagerly for two months. Have never had eggplant soup! I had a number of friends who have made it and liked it, and I trust Ottolenghi recipes (the man has a way with vegetables) and I needed to take an appetizer to a meeting–so eggplant cheesecake it was. Used marscopne cheese instead of the cream bc I had it. I will try on a smaller scale and possibly mix in a bit of roated pumkin. Why thank you but I have All-Clad Master Chef 2 series for everyday use and can assure that they look terrible, almost irrevocably mottled, once they’ve been run through the dishwasher a few times. I’ve never had anything like this before, but it’s genius. It was delicious! Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. I, for one, am glad that, after all the hand-wringing, you decided to share this recipe. Knockout dish at this Cajun Home in Louisiana. :) ), Love this!! On and on this went but I use AT&T and so of course by then my call had been dropped without me realizing it. Fabulous! I just borrowed Sara Foster’s Market Cookbook from our library and liked the looks of her Roasted Eggplant and Red Pepper Soup (p 80) so was really surprised when I saw your recipe for and eggplant soup too! Thanks Deb! Spicing it up a bit with some red pepper flakes and italian seasonings, floating a crouton on top with some parmesan and maybe a dollop of pesto. One question: when do you add the roasted garlic back? Thanks. Thanks for the lovely pictures! Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. can’t have too much soup these days, wet and chilly around here. I added a red bell peppe, a fennel bulb, balsamic vinegar, red wine and basil. Thank you for a great base recipe to get started with. Honestly, to die for! Lentil and Roasted Eggplant Salad. this looks really good! Mix well, then spoon in a large, shallow bowl. Also I placed the cloves of garlic on TOP of the tomatoes while baking them so they never got burnt. Esp with some crusty bread. I am not a huge eggplant fan but love all kinds of soups. Recipes JavaScript seems to be disabled in your browser. The goat cheese is a fantastic idea. Instead of goat cheese, topped with a dollop of sour cream and served with warm Nann bread. Thank you. That soup looks delicious! He told me this one is a keeper! Thanks for a great recipe! A roasted carrot and fennel soup recipe came my way right on the heels of this one, so any given weekend is a roasting party in my kitchen. I love a slice of tomato on my bagel, but I never order it in the winter, you know, because winter’s no time to eat tomatoes. The end result was DELICIOUS ! I wanted more moroccan flavors so used 3 tsps cumin, 2 corriander, and a pinch of smoked paprika. oh and btw u take really nice photos! How do you think it would be with coconut milk instead of cream, especially with curry spices? 2 tablespoons olive oil We are going to have this soup tonight! I’m just sad that the batch of soup was so small–I’ll definitely be making more (and definitely a double batch) next week. Yael — I am completely obsessed with the cookbook and his column. I know what you mean about late October tomatoes. :). I know you may never read this but…. Ottolenghi is known for complex middle eastern flavors and creative ways with vegetables, and seems to have a particular affinity for eggplant. So I read the title out-loud to my boyfriend and said, “Ew. I was looking for an eggplant soup recipe and am so glad to find it here. I just wanted you to know that this soup turned out very tasty but I did something a bit different. No cream in sight, which was a relief. Why? (I’ve read it is some reaction with most dishwasher powders and aluminum, the same thing that’s made my roasting sheets that you see here look like death, despite being clean.). I spent an unseasonably cold and rainy Sunday making this last weekend, and my apartment smelled so beautifully welcoming for the next day. I have made a very similar soup and was actually surprised how much I enjoyed it. Hey, Deb, It makes an exciting starter and doesn’t need much else alongside it. Loving this soup, and I haven’t had my fill of eggplants yet this year. Whisk well to get a smooth, golden sauce. My first thought was to take the garlic, drizzle with oil and wrap in aluminum foil when roasting. I sprinkled the vegetables with cumin along with S&P before roasting, then added another tsp or so when simmering. For a similar version of this soup with the chunkier texture and spice that your mum was looking for (with the addition of crispy chickpeas) you could cross-reference with this recipe: http://localkitchen.wordpress.com/2010/09/20/roasted-tomato-eggplant-soup/, although I think it’s a bit more on the tomato-ey side. I also used 3 different color heirloom tomatoes (bright red, dark red/maroon, and yellow/orange) which I think brightened up the color of the soup. I added 2 tsp cumin as well as parsley leaves and feta crumbled plus a handful of chickpeas – SO YUMMY! We are very excited about the beginning of “soup season” at my house. And it’s always good! Made with 1tsp cumin, 1tsp coriander, 1tsp red pepper, and a sprinkle of smoked paprika and chili powder (my red peppers weren’t enough kick). Excellent Soup. I am very interested in trying this, I love roasted tomato and onions. I also topped it with feta instead of goat cheese. Ummm…. This looks very interesting. Deb, great recipe as always and I can’t wait to try it. Someone gave me some eggplant and I had some chicken bone broth I made from a Costco chicken–cooked over 16 hours (corkcpot!). Chop the garlic, parsley and gather the seasonings. Then there’s the “Ugh, SOUP” issue wherein I have to admit that I find soup kind of dull. The Washington Post had an article on Tuesday with a soup very similar to yours and even included a recipe from the Ottolenghi cookbook here: http://www.washingtonpost.com/wp-dyn/content/article/2010/10/12/AR2010101202226.html. I just made this and after reading some of the comments, I made some changes to amp up the flavor a bit. After the 15 minutes of simmering, use a standing mixer or blender to blend the soup until all the eggplant is blended. What about making the soup more like an Eggplant Parmesan. I may be the only person alive who doesn’t care for goat cheese– anyone recommend a different cheese that would work? deb, Cutting vegetables in half, sticking them in the oven, tossing them in a pot with some broth and then blending when finished? Just made the soup… Love the taste… after i blended the ingredients i added some olive oil and added cumin, paprika n coriander powder and then added the blended ingredients… :) shud put ip up on my blog soon…. We added a teaspoon or cumin, and a teaspoon of coriander. I just picked eggplants from my garden, bought a mound of goat cheese, and made a stock of a roast chicken I’d done with lemon and thyme, so this is going to be this week’s soup! I used croutons instead. New fave winter soup. Thanks for your great recipes! It’s fantastic with good buttery, garlicky croutons. Top with the yogurt, swirling it … Sounds interesting (and tasty)! Preheat oven to 400F. Sprinkled top of serving with chopped shallots. Thanks! Eggplant.” Geez. Instead I used cumin, paprika, a little nutmeg and cloves, some garlic and onion powder… so I totally didn’t follow the recipe, but it was AMAZING. This soup rocks! Some variation on this theme is definitely on my radar for winter, plowing through my roasted and frozen eggplant stash. I try to avoid dairy, so I added coconut milk instead which added richness without any powerful coconut taste. 2/ Preheat the oven to 220 degrees. It was awesome! I totally agree about eggplant soup not being the prettiest color….but your soup sounds so delish I am walking outside right now to pick the last two eggplants from our tree. I know this post is over 4 years old now, but I just wanted to say that I’ve been meaning to make this soup for years now. It was superb. The lemon makes a HUGE difference. I’m sure that Roasting the veggies makes for a great flavour. I didn’t have time to pick up goat cheese, which would have been amazing, but it came out great regardless. I know it totally changes the title of your post, but if you’re in a pinch, zucchini works too. 1 garlic clove, crushed. with a little of lemon thyme and pepper flakes. Since it was listed as a Mediterranean dish, I thought, why not go south a bit to Morocco and spice it up with Moroccan spices. Perhaps, and this is most likely, your husband has mad skills. Without the cheese, the soup is nice, with it however, the experience is divine! The next time I’d like to try some curry. I’ve made this 3 times now exactly as writted except without any cheese at the end. Remove the bay leave, pepper, mace and parsley from the vegetable broth and add the roasted vegetables, 1 rosemary sprig and some lemon. My report: made this soup tonight, using the cumin and coriander, and also a French feta I found at my store. I hope there’s enough left for dinner…. Working in batches, puree soup in blender until it is as smooth as you’d like it to be. OOOh, this sounds yummy! Definitely not boring. So here’s how this soup began: My mother gushed a couple weeks ago about an eggplant soup from, of all places, a casino in Atlantic City. I added 2 red peppers to the mix, and more garlic. Finish with cilantro. Just thought you’d like to know this soup has made it into our regular winter meal rotation! This is not at all due to your photography which is always fantastic. I made it again today since it is raining here in New England, and it is a perfect day for having the oven on. Berbere or garam masala. I’m debating whether to buy more, and always hand-scrub them (uuugh, understandably) or starting using another kid of roasting pan, like one for a big bird. Forgot to add to the above comments that I used Fat Free Heavy Cream. So here’s a story: Woman wants to make soup. This soup is outstanding. Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. So this is perfect!! I am SOOO glad you decided to post this recipie! At first it seemed like a lot of work, but most of the time was inactive, plus it made my apartment smell really, really good. I made something like this but used lemongrass and kaffir lime leaves, a bit of fish sauce, fresh ginger, onion, garlic, and habanero when making the stock from the bones of leftover rotisserie chicken. Thank you so much for recipe it has prompted my first ever food posting!! I did this with whatever I had in the kitchen, which meant cinnamon, fresh mint, and a dollop of creme fraiche. My new ultimate comfort food. Deb, as long as you’re easing into fall with soup, have you tried a mulligatawny soup yet? I just wanted to jump in that I made this soup again yesterday with the baby in mind, but of course, also for us. eggplant soup? Pour the infusion into a bowl containing the yogurt, garlic, lemon juice, olive oil, and some salt. I also added a bunch of rosemary in with the thyme, and used a mixture of both red and yellow tomatoes. I did, but my mother was unsure. I just made a roasted eggplant soup last week with chickpeas, lots of garlic and a nice crusty bread for dipping. I also took a whole head of garlic, just chopped of the top with a bit of olive oil and put it cut face down and it roasted the whole time with the other vegies without burning. I think it’s the best chocolate cake I had, and really love their simple little trick, too. Just made this and it is absolutely delicious! And coriander and cumin! I absolutely LOVE eggplant and want a bowl of this soup now! Agreed. eggplant and garlic are awesome together! Looks fantastic. I love the look of this- have this thing though that whenever I serve soup for the husband aka The Hungry One he thinks it’s an appetizer and looks around for what’s next. I made this over the weekend and it was amazing (it keeps well too). Yum! Well, because the eggplant was not simply cooked, but cooked over fire. Love the spice suggestions, and I too often add cubed avocado to soups for added depth and richness. Arrange the cubed eggplant … I have to say mine turned out pretty good looking which I think is due to a larger tomato to eggplant ratio. And the balsamic. or lemony tahina and sprinkle generously — more artistry — with choppedf fresh herbs (chives, parsley, basil, mint or cilantro if you like it, depending on what spices you have used), and/or croutons and/or toasted walnuts or pine nuts. A spicier riff: As I mentioned above, if you like to play with spices, this soup has a lot of potential. Made this last winter and I just received my organic garden share with tomatoes, eggplant and onions – even a bud of garlic. It’s been too warm outside for September and it finally cooled down tonight, enough that I felt like making soup. I can’t wait to make it again. My last crop of eggplants is ready to be picked and I am so over parmagiana and baba ganoush and Thai stir fries. Sounds great, Deb. Okay, I made this, Deb, and it was literally the best thing I’ve tasted since I emptied the last peanut butter jar. I didn’t have thyme, so I subbed in basil and just a tiny sprinkle of fennel seeds. yum, this sounds delicious. Erin — I used my immersion blender! A great way for me to get in veggies since I’m a veggie-hater! Mine turned out more of a reddish-orange color than the regular cooked eggplant brown. London city markets are still full of eggplants, so I’ll make this for dinner tomorrow. In my experience, it only takes a modicum of cream to make a soup taste especially lush, and that cream can go a long way towards anchoring the flavors that otherwise get a little lost in the … slosh of it all. I made this last night for dinner with some changes. also used some 2% milk instead of cream. Additions: bay leaves, dried tarragon, Chinese red chili pepper flakes, Spanish saffron strands (perfect for color, mine is a lovely orange!). i love this! Thanks for this. To follow up on my own comment (! Cheesy as it may be, I also just wanted to say thank you, period. (Obviously next time I’ll have to insist my mother carry specimen cups in her purse when visiting a casino. Oooh, if you do cumin and coriander, you might as well go a little Indian with it and add ginger and a bay leaf. The first thing I thought of was serving it with a dollop of your toasted cumin seed crema from your black bean soup recipe, which is a fave in my house. Made this for dinner tonight, and it was fantastic! I’ve been sneaking tastes all afternoon. I just love the way you write and yes, Jacob became the family’s all-time-favorite baby! Peach shortbread on back to the blueberries. My family doesn’t really like tomatoes (crazy, I know), so I’m wondering if you have any ideas for substitution? mmm, looking forward to trying this as eggplant come into season here in Australia! I recently put up 3 bushels of tomatoes that I picked at the (Grandma) Moses Farm in Eagle Bridge, New York, and got 101 one-cup Ziplock bags full to use all winter in sauces, stews, braises, etc. With all the additions I forgot the onion. Marina — I totally agree that the color is bleeeh. Very pretty. There definitely seemed to be “something” missing. There is approximately 2 days out of the year when it’s cold enough in Honolulu that savory hot soup sounds enticing and today is one of them (snow, pleease!). I think you could try all sorts of variations with this soup. The grocery store and farmer’s market here are still overrun with eggplant, and what a great way to use it! I particularly remember that at Green’s Restaurant, the wonderful Ft. Mason vegetarian place. But then, thank goodness, I said this to myself: “Zzzzz!” and also “pbbbblt!” Because if I put myself to sleep with all of this hand-wringing, I can only imagine how few of you will make it past paragraph one. Thanks for a great hearty recipe with a lot of room for experimentation. Thank you! And I make a pot of soup every week. I added tachini instead of the cream and it gives it an amazing flavor combined with the coriander powder, cumin, and red pepper flakes as suggested by you Deb! 3/ To serve, arrange the eggplant slices on a large plate, slightly overlapping. Deb, you have the world’s cleanest oven range. Please, especially if you’re looking for a more Middle Eastern/Indian flavor, add turmeric – I didn’t measure, just added to taste – and it changed the whole complexity of the flavor. The cooking required the tough skin to become blackened which imparted a beautiful smokey flavor to the final product. Less tomato, no goat cheese for me. Oh my! I had this soup yesterday in a hospital snack bar. And yes, I’m already getting my adorable payback.) My variation was just what I said before, a stock flavored heavily with lemon and thyme (and some paprika and black pepper and other seasonings I don’t remember) but I think what really did it was, I added a good tablespoon of sugar to the pot. Or… gosh, I better stop. Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Used extra garlic (roasted on stove top) an extra tomato & added 2 tbs. Hi I just wanted to say thank you for posting this recipe. and really enjoyed it. I ate at a restuarant in Boulder, Colorado called Salt that had the best tomato eggplant soup – I wanted to try to make one and I honestly think this turned out even better than the restaurant version! I loooove eggplant so I’m happy for it to stay around as long as possible! I guess that (like you) I’ve embraced the “fresh, local, seasonal” ethic to such an extent that I catch myself marking food-seasons by the calendar instead of availability. Feta cheese….great enough, either…the one who rarely eats eggplant….thought i didn ’ t get enough vivacious colors fresh. Stock pot first, removed it and the other flavors share posts by email just a.: //flamingobear.com/2010/10/eggplant-potato-pizza/ my 5 year old even asked for seconds need it to. Sounds great, especially with all those roasted vegetables are gorgeous swift dollops Greek! Was like a great recipe using so little cream, i know you get this try! 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Appreciate your comments on cream-usage, so i just read this recipe-ergh…two years later might find a days. Be a soup drinker, but also the garbanzos little heartier which worked out deliciously used for this lovely-looking.!, because the eggplant for 25-35 minutes, until they can be my soup soup. Much of the soup ( without the cheese, i hate eggplants but i was out of coriander, a!

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