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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Roasted Eggplant and Tomato Soup on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 19 Comments

  • pam

    ok i just tried it

    1. i used high oleic safflower oil + (organic) lard cause i don’t think virgin olive oil goes w/ curry; both are very assertive

    2. did not use garbanzo beans. (don’t care for it)

    3. it’s pretty good. the curry is not overpowering.

    4. but i find it too time i’ll use less tomato & more eggplant. (i like eggplant). i’d probably chicken broth than water. less bland & acidic


  • pam

    curry & tomato & eggplant? i never thought about these 3 together. i have to try it.
    but does olive oil go with curry? (my olive oil is extra virgin & it’s very assertive. EVOO goes well with Italian spice. but i ‘m not sure about curry)

  • Louise Nunnink

    Just made this delicious soup. I have one complaint. The eggplant needs to be peeled. I had to take each piece and peel it separately.

  • 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!!!!

  • 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!

View Responses / View More Comments / Leave a Comment