Roasted Eggplant Soup

This velvety Roasted Eggplant Soup is earthy, comforting, and bursting with Mediterranean flavor. Roasted eggplant blends beautifully with garlic, onions, and broth, while Borsari Tuscan Rosemary Sage Seasoning adds a savory depth that makes every spoonful delicious. Drizzle with Borsari Olive Oil and sprinkle with fresh herbs for a simple yet elegant meal.

Prep Time: 15 mins
Cook Time: 45 mins
Servings: 4

Ingredients

• 2 large eggplants
• 2 Tbsp Borsari Olive Oil, plus more for drizzling
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional for creaminess)
• 2 tsp Borsari Tuscan Rosemary Sage Seasoning
• Salt and pepper, to taste
• Fresh parsley or thyme, for garnish

Instructions

1. Roast the eggplant: Preheat oven to 400°F. Cut eggplants in half lengthwise, brush with Borsari Olive Oil, and place cut-side down on a baking sheet. Roast until tender, about 30 to 35 minutes. Scoop out the flesh and set aside.
2. Sauté the aromatics: In a large pot, heat 2 Tbsp olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
3. Build the soup: Add roasted eggplant, broth, and Borsari Tuscan Rosemary Sage Seasoning. Simmer for 10 minutes to let flavors meld.
4. Blend until smooth: Use an immersion blender (or transfer to a blender in batches) to puree until silky. Stir in cream, if using. Adjust seasoning with salt and pepper.
5. Serve: Ladle into bowls, drizzle with olive oil, and garnish with fresh parsley or thyme.

Pro Tips

• Roasting the eggplant gives the soup a deeper, smoky flavor - don’t skip this step!
• For a vegan version, skip the cream and finish with a swirl of coconut milk or cashew cream.
• Serve with crusty bread or pita chips for dipping.