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
- 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.
- 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.
- Build the soup: Add roasted eggplant, broth, and Borsari Tuscan Rosemary Sage Seasoning. Simmer for 10 minutes to let flavors meld.
- 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.
- 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.