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Patricia M.

Mediterranean Roasted Eggplant Soup

A silky roasted eggplant soup infused with cumin, cayenne, za’atar, lemon, garlic, and onion, finished with creamy cashew paste and fresh parsley.
A flavorful Mediterranean-inspired soup with a smoky, velvety texture.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Eggplant Soup
  • 2 medium Italian eggplants or 1 large globe eggplant, halved
  • 1 large onion chopped
  • 6 large cloves garlic peeled
  • 1 teaspoon ground roasted cumin
  • ½ teaspoon cayenne pepper or red pepper flakes
  • 3 –5 cups vegetable stock or water
  • Juice of 1 lemon
  • 1 tablespoon za’atar
  • 1 tablespoon parsley chopped
  • Salt to taste
  • Ground black pepper to taste
For the Cashew Cream
  • 2 tablespoons cashews optional
  • ¼ cup water

Equipment

  • Baking sheet
  • Aluminum foil or parchment paper
  • Fork
  • Blender or immersion blender
  • Large pot with lid
  • Measuring cups and spoons
  • Knife and cutting board
  • Small blender or suitable blender container for making the cashew paste
  • Ladle
  • Soup bowls

Method
 

  1. Roast the Eggplant: Halve the eggplants lengthwise and arrange them cut-side down on a baking sheet lined with aluminum foil or parchment paper.
    Roast in a 425°F oven for about 30 minutes, or until a fork passes completely through the center without resistance.
    Allow the eggplant to cool enough to handle, then cut it into large pieces.
  2. Make the Cashew Cream: Blend the cashews with ¼ cup water until completely smooth and creamy. Set the cashew cream aside until needed.
  3. Cook the Onion and Garlic: Place the chopped onion and peeled garlic cloves in a large pot with a pinch of salt and ¼ cup vegetable stock or water.
    Cover the pot and bring the mixture to a boil over medium heat. Reduce the heat and simmer for 10 minutes.
  4. Add the Roasted Eggplant: Add the roasted eggplant pieces to the pot. Season with the ground roasted cumin, salt, and ground black pepper, then pour in 3 cups of water.
  5. Season and Blend: Stir in the cayenne pepper or red pepper flakes, then turn off the heat. Carefully transfer the soup to a blender and blend until very smooth.
    Alternatively, use an immersion blender directly in the pot to puree the soup.
  6. Adjust the Consistency: Return the blended soup to the pot. Add additional vegetable stock or water as needed until the soup reaches your preferred thickness. Stir in half of the prepared cashew cream.
  7. Finish the Soup: Bring the soup back to a gentle simmer, then stir in the lemon juice, chopped parsley, and za’atar.
    Taste and adjust the salt and black pepper as needed, then turn off the heat.
  8. Serve: Ladle the hot soup into bowls and add a little of the remaining cashew cream to each serving. Finish with an optional sprinkle of za’atar or a small sprig of parsley.

Notes

  • Roast the eggplant until a fork can pass through the center without resistance. This ensures the flesh is tender enough to blend smoothly.
  • Let the roasted eggplant cool slightly before chopping so it is easier and safer to handle.
  • The cashews are optional, but when used, they provide the creamy element that enriches the soup.
  • Start with the listed 3 cups of water, then add more vegetable stock or water gradually if a thinner consistency is preferred.
  • Za’atar is added near the end of cooking so its distinctive herbal flavor remains noticeable.
  • Adjust the salt and black pepper after adding the lemon juice and za’atar to balance the finished flavor.
  • An immersion blender can be used directly in the pot instead of transferring the hot soup to a blender.