Roasted Eggplant Soup

5 from 1 vote

Greek-inspired flavors create this rustic Roasted Eggplant Soup that's topped with a creamy tzatziki sauce.

Course Soup/Stew

Cuisine Mediterranean

Keyword Eggplant Soup

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 2 cup servings

Calories 313kcal

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)

**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.

**Crumbled feta cheese can be a substitute for the tzatziki as a topping for your Eggplant Soup**