Roasted Eggplant and Tomato Soup

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Side Dishes, Soups
Cuisine American
Servings 4 Servings


  • Stove
  • Oven


  • 3 cup eggplant peeled, 1/2' pieces
  • 6 tbsp olive oil extra virgin, divided
  • 1 cup onion chopped
  • 1 tsp salt
  • 1 tsp black pepper fresh cracked
  • 2 cloves garlic minced
  • 1 1/2 tsp ras el hanout
  • 1/2 tsp cumin ground
  • 5 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 14.5 oz tomatoes canned, drained
  • 1/4 cup raisins
  • 1 leaf bay
  • 2 tsp lemon juice fresh squeezed, no sugar added or preservatives
  • 2 tbsp almonds slivered, toasted
  • 2 tbsp cilantro fresh, minced


  • Preheat the oven to broil while you line a baking sheet with parchment paper.
  • Coat the eggplant pieces in 5 tbsp of olive oil then transfer to the prepared baking sheet. Broil for 10 minutes; stir then continue cooking for another 7 minutes. Spoon pieces into a large bowl and set aside for later.
  • Heat remaining olive oil in a large saucepan over medium heat then saut√© the onions and black pepper for about 7 minutes. Stir in the garlic, ras el hanout, cumin, broth, tomatoes, raisins, bay leaf and eggplant, cover the pot and continue to cook another 15 minutes.
  • Discard the bay leaf then stir in the lemon juice, almonds, and chives. Enjoy!

My Notes

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