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roasted aubergine/eggplant soup

Roasted Aubergine/eggplant Soup

Super easy and healthy recipe for roasted aubergine soup, the perfect winter warmer with a touch of Greek sunshine.
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Soup
Cuisine Greek
Servings 2


  • 1 aubergine
  • 2 red bell peppers
  • 1 chilli
  • 2 cloves garlic
  • 1 onion
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 500 ml/1 pint vegetable stock


  • Slice the aubergine in half lengthways and place cut side down in large baking tray
  • Add the red peppers
  • Cut chilli lengthways and remove seeds and membranes and stalk and add to baking tray
  • Peel the onion and cut into qarters and add
  • Peel cloves of garlic and add to baking tray
  • Add half of the herbs and a good glug of olive oil
  • Bake in oven for approx 30 mins till everything soft and tender
  • Remove skin from aubergine and peppers and discard
  • Whazz everything in food processor then ladle into a pan
  • Add the vegetable stock and bring to boil then lower heat and simmer for 20 mins.
  • Season to taste


vegetarian, vegan
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