This simple Rustic Roasted Eggplant Soup is Greek-inspired using healthy extra virgin olive oil & fresh herbs and served topped with a creamy tzatziki sauce.
This Roasted Eggplant Soup is simple to make but oh so tasty. It’s what I would call a somewhat “rustic” soup made with large cubes of eggplant and zucchini – almost stew-like. It’s not so colorful or pretty to look at, but it still delivers on the yum factor.
To get the rustic feel of this Greek-inspired soup, the vegetables are cut quite large. Cut the unpeeled eggplant in large cubes, about 1″ – 1 1/4″ square. Do the same for the zucchini. The onion is also chopped not minced to also give that rustic touch.
Drizzling the vegetables before roasting with extra virgin olive oil, a little salt and pepper and dried oregano adds a delicious flavor and richness to the veggies.
A food processor or blender is needed to blend a portion of the vegetables after roasting.
The Eggplant Soup is topped with a dollop of chunky and creamy Tzatziki sauce when serving. Pronounced Tsaht – ZEE -kee. So there’s no confusion, here’s how to pronounce tzatziki – the American version!
Tzatziki is a very flavorful yogurt and cucumber sauce made with fresh herbs, either mint or dill, and fresh garlic. It’s a popular topping that’s used with many Mediterranean foods like falafel and gyros. It’s not only good as a sauce but as a dip as well.
Topping this soup with tzatziki gives it that special little pop of flavor and freshness.
- High in fiber as eggplant is a high fiber food
- Simple to make
- Comforting and satiating
- Delicious served with a seeded sourdough bread
- Crumbled feta cheese can be substituted for the tzatziki as a topping
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Here is the recipe:
Roasted Eggplant Soup
- 2 large eggplants, unpeeled and cut in large cubes
- 3 large zucchini, cut in large cubes
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 3 Tbsp extra virgin olive oil
- 5 cups vegetable broth
- 1 Tbsp fresh oregano, chopped
- a sprinkle of dried oregano
- salt & pepper to taste
- 1 1/2 Tbsp white miso dissolved in a little hot broth and stirred into the completed soup - this adds a little umami factor and depth of flavor (optional)
- 1 large cucumber, unpeeled, seeded and diced very small
- 2 tsp salt
- 2 cloves garlic, crushed
- 1 tsp white wine vinegar OR 1 1/2 - 2 tsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 1 cup plain Greek yogurt
- 1 small bunch fresh mint leaves, chopped small, *can substitute fresh dill for the fresh mint if you prefer*
- Preheat oven to 400F degrees.
- Divide your eggplant and zucchini into 2 roasting pans or baking sheets and add the onion and garlic to the pans - spread out the vegetables in an even layer
- Drizzle olive oil over the vegetables in the pans, and sprinkle with a little salt, pepper and dried oregano
- Roast for about 40 minutes, stirring once at about 20 minutes, until tender and slightly charred
- Place half the roasted vegetables in a food processor or blender. Add the broth and process until almost smooth - you may have to do this in 2 batches
- Pour this into a large soup pot or Dutch oven and stir in the remaining roasted vegetables
- Slowly bring the soup to a boil and then reduce the heat to let the soup simmer gently for a few minutes.
- Season with salt and pepper. Stir in the fresh chopped oregano
- Serve the soup with a dollop of tzatziki (or serve the tzatziki on the side) and garnish with fresh mint leaves or fresh oregano leaves (optional)
To Make the Tzatziki
- **While your soup vegetables are roasting in the oven - prepare this tzatziki**
- Place the unpeeled diced cucumber in a colander and sprinkle with salt. Place a small plate over the cucumbers and add a light weight to press and remove excess water from the cucumber. *Do this over a plate to catch any excess water* Leave for about 30 minutes
- In the meantime, mix the crushed garlic with the extra virgin olive oil, white wine vinegar OR fresh lemon juice and stir this into the Greek yogurt.
- Gently fold the diced drained cucumber into the yogurt mixture. Season to taste with salt and pepper and stir in the fresh chopped mint OR fresh chopped dill.
- Cover and chill in the refrigerator until ready to use.
*Please note that the nutrition information provided is just a close estimate using an online nutrition calculator.*
Adapted from: The Complete Book of Greek Cooking
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Thanks so much friends
Have a good one!