Roasted Eggplant & White Bean Soup

Phew, I am so glad this weekend is over. We are finally able to kick off our work boots and sit down for the first time in days. Honestly, sitting upright feels like a tropical vacation compared to the weekend we had at the farm. I’ll spare you the details but to sum things up, there was a couple of meltdowns followed by a long sleepless night due to some frustrating irrigation issues. I even placed an emergency phone call to my parents so they could make me feel better about things. Yes, I’m 30 years old and still calling my parents when life gets rough. (No judgement please!) However, we’ve figured everything out and all is well again. Crops are thriving and Tumbleweed is full of life! Our bodies and mental health may have taken a beating but the farm is rewarding us with some happy plants.

This soup is just what the doctor ordered (although I’ll admit I would have taken a massage if there was an option!)

I don’t know about you all but I love roasted eggplant and it shines in this creamy and simple soup. Don’t let the long cooking time discourage you. It’s pretty hands off while the eggplant roasts. When topped with a little bit of parsley and a squeeze of fresh lemon juice it’s heavenly. Grab a spoon.

Roasted Eggplant & White Bean Soup

Prep Time: 15 minutes    Cook Time: 1 1/2 hours    Serves: 4-6

  • 2 medium-sized Italian eggplants, sliced in half lengthwise
  • 2 Tablespoons grapeseed oil + more for roasting
  • 4 cloves of garlic, minced
  • 1 large yellow onion, finely chopped
  • 1 1/2 cups cooked cannellini beans (or any other white bean) If canned, rinsed and drained
  • 1/4 teaspoon crushed red pepper flakes
  • 5-6 cups vegetable stock
  • 3-5 Tablespoons fresh lemon juice
  • 1-2 Tablespoons olive oil for serving
  • Fine sea salt and pepper
  • Minced parsley

Preparation

  1. Preheat the oven to 425 degrees.
  2. Drizzle each eggplant half with a little oil and a pinch of sea salt. Place cut side down on a lightly greased baking sheet and roast in the oven until very soft. About 30-45 minutes. Remove from the oven and set aside until the eggplant is cool enough to handle.
  3. Meanwhile heat oil in a large saucepan over medium-high. Add crushed red pepper flakes and onion. Stir well. Cook until onion begins to soften and lightly brown. About 10 minutes. Add garlic and continue to cook until fragrant. About 3 minutes.
  4. Scrape the insides of each eggplant half and add the flesh to the saucepan. Stir in the beans and vegetable stock. Bring to a low boil. Reduce heat to low and cook for about 15-20 minutes.
  5. With an immersion blender or regular blender puree the soup. If soup is too thick add a little more stock or water.
  6. Season to taste with salt and pepper.
  7. Serve soup with a splash of fresh lemon juice, a drizzle of olive oil, and minced parsley.

Notes

* Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Always taste test as you go.


Leave a Reply

18 thoughts on “Roasted Eggplant & White Bean Soup

  1. I never thought to use eggplant in soup, but now that I see this recipe, it makes complete sense. Eggplants are so creamy on the inside. This soup looks delicious. Perfect after a hard day.

    1. Andrea says:

      This really is a delightful soup after a long day. Enjoy!

  2. I hope you get to treat yourself to a massage this season; you majorly deserve it. You and Taylor ought to get a couples massage on the farm with a view of Mt. Hood!
    I’m sure this soup is a nice alternative though. I’m usually finicky about eggplant because of the texture but this completely solves that problem! Looks delicious!!

    1. Andrea says:

      A couples massage is in order!!! Thanks for the idea!!

  3. You and Taylor work harder than anyone I know! You deserve a live-in masseuse. (Is that in the farm budget?!) I must confess I’m afraid of roasting eggplant because it turned out really bitter the last time I tried. Pretty sure I have to get over that pronto so I can make this soup, though – it looks like liquid baba ghanoush! This is definitely going on my summer menu.

    1. Andrea says:

      You are too sweet. Thank you! If we have a successful season I think I will get a live-in masseuse. That would be heaven on earth! I think you might be in need of a massage too. Didn’t you just finish a half marathon? Amazing!

  4. This sounds perfect Andrea! Two of our favorite vegetables. Keep the faith you two xox

    1. Andrea says:

      Thank you!

    2. I made this yesterday Andrea it was great. I used less garlic and at the end added chopped fresh cilantro. Today it was even better much more intense flavor, I love the way soups and stews just keep getting better. Marvelous recipe.

  5. Jennifer says:

    going to try this one soon when i have a night to myself since my husband hates eggplant. That’s ok more for me! Wish I lived closer – I’m a massage therapist – we could have set up a barter! I’d gladly give a massage for a box of organic farm veggies!

    1. Andrea says:

      I would LOVE to trade veggies for a massage. What can I do to get you all to move closer??? XO

  6. emma says:

    just made this last night. my boyfriend said the pre blended version looked like slime … but my, was it nice tasting slime. did no chilli no salt version for baby and he lapped it up. thanks so much … when you gonna get a book contract? I wamt all your recipes in one place

    1. Andrea says:

      I’m so happy you loved this soup as much as we did! Yay to slime!!!

  7. Francesca says:

    Even the pup was tired, hm? This looks awesome – eggplants and cannelini are some of my favorites stuffs.

  8. dave says:

    Andrea,

    Just made a great rainy fall afternoon version of this

    YUMMY!

    1. Andrea says:

      Woohoo!!! i’m so happy. Cheers to soup season!

  9. Natasha says:

    Didn’t have beans so used couscous instead and added 2 cups of kale. So delicious!

  10. Katy says:

    Just made this. So delicious! Perfect for after the holidays when you want something filling but really need to ease up on the meat and dairy.

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