Eggplant and Roast Garlic Soup

    1 hour 40 minutes

    The eggplant and roast garlic combine beautifully in this rich creamy soup recipe that I love to make in winter but have been known to cook all year round.

    38 people made this

    Serves: 8 

    • 1 whole bulb of garlic
    • 1/4 teaspoon olive oil
    • 1 (750g) eggplant
    • 1 tablespoon olive oil
    • 1/4 cup finely diced onion
    • 6 cups (1500ml) chicken stock
    • 3/4 cup (375ml) tomato puree
    • 1 dash cayenne pepper
    • 1 1/4 cups (315ml) full cream milk

    Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C. Line a baking tray with foil.
    2. Peel away any excess paper from the bulb of garlic then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil and set onto the prepared baking tray. Poke the eggplant all over with a fork; place onto baking tray.
    3. Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender; 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks. Peel or squeeze the roasted garlic from its skin and set aside.
    4. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion and cook until soft and translucent; about 5 minutes. Pour in chicken stock then stir in reserved eggplant, roasted garlic, tomato puree and cayenne pepper. Bring to a boil over medium-high heat then reduce heat to medium-low. Cover and simmer for 40 minutes.
    5. Once cooked carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in milk, season to taste with salt and pepper; cook over medium-low heat until hot.

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    Reviews in English (34)


    This soup was hearty and so flavorful. The only thing I did different was added Thyme and two shredded carrots. It's great with a hearty grain bread to dip in it. Try this soup, you won't regret it.  -  16 Jan 2009  (Review from Allrecipes USA and Canada)


    I'm giving this 4 starts as written. It's very easy to make and is very tasty, but I thought it was missing something. I tried making it again and added more cayenne pepper and lots of hot curry. Once I added the the curry it was more the taste I was looking for.  -  28 Feb 2010  (Review from Allrecipes USA and Canada)


    Made it today and turned out great! I don't have a processor so I just diced the eggplant after roasting. Also added sliced baby red potatoes. Filling and has nice sweet garlic flavour!  -  13 Jun 2007  (Review from Allrecipes USA and Canada)