Roasted Eggplant and Tomato Soup

Fall is here and it is soup season once again. This roasted eggplant and tomato soup recipe is a terrific recipe from Martha Stewart‘s (now defunct) Everyday Food magazine. The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance. I don’t usually like tomato soups, but this one has lots of flavor. We have found that it tastes even better the next day, as the flavors have had more time to blend.

Roasted Eggplant and Tomato Soup Recipe

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Serves 6


  • 12 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise
  • 2 large carrots, cut into 3/4-inch pieces
  • 10 garlic cloves, peeled
  • 4 Tbsp olive oil
  • Kosher salt and ground black pepper
  • 1 large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks
  • 1 can (15.5 oz) garbanzo beans, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving

Equipment needed:

  • 2 large rimmed baking sheets
  • Food processor or blender


1 Preheat oven to 425°F (220°C). Place racks on the top third and bottom third of oven. Place the tomatoes, carrots, and garlic in a large bowl and sprinkle with 2 Tbsp of olive oil, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss to coat the vegetables evenly. Then spread them out in an even layer in a rimmed baking sheet, with the tomatoes cut side down on the baking sheet.

2 Now place the chopped eggplant and garbanzo beans in the same bowl and sprinkle with the remaining 2 Tbsp of olive oil, the curry powder, a teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the eggplant pieces and garbanzo beans well. Spread them out in a single layer on a second rimmed baking sheet.

3 Place the baking sheet with the tomatoes and carrots on the top rack and the eggplant and garbanzo beans on the lower rack in the oven. Roast at 425°F (220°C) until cooked through and lightly browned, about 45 minutes. About halfway through the cooking turn the vegetables over so they brown on the other side.

4 Remove the vegetables from the oven when done. Use tongs or a fork to peel off the tomatoes skins (they should come off easily) and discard. Place the roasted tomatoes, carrots, garlic, and all of the juices from the roasting pan in a blender or food processor and blend until smooth.

5 Pour the tomato carrot purée into a large pot. Stir in the roasted eggplant and garbanzo bean mixture. Add 3 to 4 cups of water to thin. Heat to a simmer on medium.

Season with salt and pepper. Sprinkle with fresh cilantro to serve.

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  1. Anonymous

    This soup is very tasty and full of goodness. I’m really surprised why nobody has tried it yet! Carrots give it lots of Vit A and thickness. Curry powder and garlic go very well with garbanzo beans and eggplants…love their roasted flavor!! A very healthy and nutritious light meal by itself.

  2. emily

    Wow, this is delicious! I used fresh ripe tomatoes from my CSA basket (but I had round slicing tomatoes, not plum tomatoes). I really like the texture of the roasted garbonzos. My garbonzo/eggplant roasting pan had lots of browned bits stuck to it, so I used a bit of the water from the recipe to dissolve that flavor before I mixed it all together.

  3. emily

    I didn’t have any cilantro, so I left that out. Delicious anyway.

  4. typome

    Fantastic recipe! What a great way to eat eggplant. I also liked how there was no broth but the soup was still so tasty. Definitely a keeper! BTW I really love this blog; I’ve yet to find anything comparable as far as quality of recipes and even the actual website is easy to use. Thanks for the site and keep up the good work!

  5. Wendy

    Delicious! Perfect, comforting food for a cold and cloudy day, and its healthy too! The coriander goes so well with eggplant, garbanzos and curry. And the roasting technique…is just great!! It adds soo much flavor to this soup! I think this gives it all the taste! Thank you for sharing.

  6. Jill

    What a great recipe, Elise. We have a bumper tomato crop and I was looking for ways of using them up. I served this soup with jalepeno corn bread and my family loved it. The roasted chickpeas are a nice crunchy addition. Thank you for posting this.

  7. K.G.

    Do you peel the eggplant?

    If the eggplant you are using has a thick peel, you may want to remove it. Small eggplants have thin peels that cook up tender and don’t need to be remove. ~Elise

  8. kali

    I added red pepper to the tomato mixture and loved the flavor it brought out. I really liked this soup- very tasty with pita chips!

  9. PH

    Really good. Loved the roasted chick peas best.

  10. Sheila

    I noticed that there is no broth in this soup, or does the liquid come from the tomatoes? I saw one comment from someone who said she added some water from the recipe to remove the brown bits from the roasting pan.

    In the 4th step you thin the mixture with several cups of water. ~Elise

  11. Liesl

    I just made this soup last night. Really great! I don’t normally like eggplant but ive recently realized how roasting veggies really changes and enhances the flavors. Anyway, just a slight change for anybody out there who doesnt like beans, i used white hominy in place of the chickpeas. I also added a little chili powder and cayenne to spice it up a tad towards the end. Otherwise it was GREAT:)

  12. Saffoula

    We gave this soup top rating! I could eat the roasted curried chickpea/egglant mixture as a side dish. As suggested, I also added in diced roasted red bell pepper at the tomato puree stage, which I did in the pot using an immersion blender. I strained the tomato guts/seeds and added the juice in with the water. I found the flavors to be very Italian, but didn’t feel like using the standard parsely. Added some chives, but mint may also be interesting. The only down side, which I should have figured since this recipe is adapted from Martha’s, was that while the recipe was simple in terms of the techniques used, the prep process took a long time and used many dishes.

  13. Allison

    My husband and I thought this soup was good, not great but good. I wish there was some heat element, like cayenne pepper maybe? It is a nice new way to use our eggplant.

  14. hit&runpariah

    We tweaked the ratio of eggplant/carrots/tomatoes to our liking ~ I get overwhelmed by eggplant flavor pretty easily. But the difference between eating this soup the 1st day & the day after you make it is astounding.

    After a night in the fridge, the eggplant’s sweetness combined with the carrots/tomatoes gave us an unearthly tasty delight. The roasting really helps keep this from going soggy too soon.

    Garnished with a heapin tbsp of shaved parmesan and a pinch of parsley, my wife and I halved the recipe and still had enough for 3 meals (went well before a panko crusted salmon).

    We think this is one of the better eggplant recipes from elise, thanks!

  15. Jackie

    Great soup! I used regular ‘farm fresh’ tomatoes. You should really try this before fresh tomato season is over. It’s really quite simple and the flavor is amazing!

  16. Mark in Arizona

    I didn’t have any Romas… but I had a quart of tomatoes (which is about 3 pounds per quart) that I had canned from summer tomatoes….and used that instead……NO ROASTING THOSE though….only added 3 cups of water ….and it was SOOOOO delicious…..I found that it is a great sauce on pasta too…..ELISE Thanks for your cooking inspirations!!!!

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