Roasted Eggplant and Tomato Soup

VeganEggplantTomato Soup

Roasted eggplant and tomato soup recipe made with oven roasted tomatoes, carrots, garlic, chickpeas, and eggplant

Photography Credit: Elise Bauer

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.

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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 tablespoons extra virgin 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 Prepare baking sheet with the tomatoes, carrots, and garlic: 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.

Spread them out in an even layer in a rimmed baking sheet, with the tomatoes cut side down on the baking sheet.

2 Prepare baking sheet with the eggplant and garbanzo beans: 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 Roast the vegetables: 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 skins from tomatoes, process tomatoes, carrots, garlic in a blender: 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 Stir in roasted eggplant and garbanzo beans, add water: 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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Roasted Eggplant Tomato Soup

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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23 Comments / Reviews

No ImageRoasted Eggplant and Tomato Soup

Did you make it? Rate it!

  1. Minnie

    Can you freeze it?

    Show Replies (1)
  2. Deanne

    My husband and I found this soup to be fabulous! I chose to use a 28oz can of fire roasted diced tomatoes instead of fresh as I had them in my pantry. It is a richly flavored yummy soup that I will definitely make again. Thanks Elise.


  3. Cathy

    Absolutely delicious! Used homemade chicken stock for the liquid, no cilantro cuz none growing in the garden at this point but everything was freshly picked at home. Added a bit of cayenne to punch the flavors up a notch. SO GOOD!!!


  4. 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


  5. 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)

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