This Creamy Mediterranean Eggplant Soup is a wholesome, high-fiber dinner that’s silky, satisfying, and bursting with roasted flavor — a nourishing way to enjoy a low-calorie, heart-healthy meal inspired by the Mediterranean diet.
For more Mediterranean-inspired recipes, check out our chickpea sweet potato patties, Mediterranean lentil soup, lentil patties and Mediterranean mushroom pasta.
A Cozy and Nourishing Soup for Balanced, Healthy Eating
This Creamy Mediterranean Eggplant Soup is the kind of cozy bowl that makes healthy eating feel indulgent 🥣. It’s silky, flavorful, and naturally low in calories, yet rich in fiber and plant-based protein thanks to roasted eggplant and creamy white beans.
Louise and I love making this on cool evenings here in Umbria — the aroma of roasted eggplant and cherry tomatoes fills the kitchen and instantly makes the house feel warm and inviting. 🌿
This recipe fits perfectly into a Mediterranean-style eating pattern, packed with wholesome ingredients like extra virgin olive oil, thyme, and fresh parsley. It’s a simple way to enjoy a heart-nourishing, fiber-rich meal that supports a balanced diet without feeling heavy.
Whether you’re looking for a roasted eggplant soup or a Mediterranean vegetable soup to add to your weeknight rotation, this one’s comforting, nourishing, and absolutely delicious. 🍅
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Eggplant: Roasted eggplant gives this soup its creamy texture and rich flavor. Substitute zucchini or roasted cauliflower for a lighter twist on a creamy eggplant soup.
- Cherry tomatoes: Their natural sweetness balances the smoky eggplant. You can use canned diced tomatoes or fresh Roma tomatoes instead for a quick eggplant tomato soup.
- Garlic: Adds warmth and depth. If you prefer a milder flavor, roast the garlic cloves with the vegetables or use garlic powder.
- Thyme: Fresh thyme is fragrant and earthy. Substitute oregano or Italian seasoning for a more traditional Mediterranean vegetable soup flavor.
- Olive oil: Extra virgin olive oil enhances richness and ties all the Mediterranean flavors together. If you’re limiting oil, try roasting with a light brush of broth instead.
- Onion: A yellow or sweet onion works best, but leeks or shallots also add great flavor.
- Red pepper flakes: Add a gentle heat; replace with smoked paprika for a milder, smoky kick.
- Cannellini beans: They make the soup creamy and protein-rich. Substitute great northern beans or chickpeas.
- Parsley: Fresh parsley brightens the flavor. Basil or baby spinach work well too.
How to Make Mediterranean Eggplant Soup
Step 1 – Roast the Vegetables
Preheat your oven to 430°F (220°C) and line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise and lightly score the flesh with a knife. Brush with olive oil, sprinkle with salt, pepper, and thyme, and place them cut-side down on the tray.
Add cherry tomatoes and peeled garlic cloves to the same tray, season again with olive oil, salt, pepper, and thyme.
Roast for 35 to 40 minutes, until the eggplant is soft and slightly charred, and the tomatoes are sweet and caramelized — the secret to that deep roasted eggplant soup flavor.
👉 Air fryer option: Cook everything in the air fryer at 390°F (200°C) for about 20–25 minutes, until tender and golden.
Step 2 – Simmer the Soup
Meanwhile, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and red pepper flakes, and cook for 4 minutes, stirring often, until the onion turns soft and fragrant.
Pour in the vegetable broth (we like using bouillon powder dissolved in water — it’s lighter to store and lasts for weeks) and add the drained and rinsed cannellini beans. Bring to a boil, then lower the heat and simmer for 10 minutes to let all the flavors come together.
Scoop out the flesh of the roasted eggplant and add it to the pot along with the roasted tomatoes and garlic.
Step 3 – Blend Until Creamy
Blend everything with an immersion blender right in the pot, or carefully transfer to a standing blender (be cautious, it’s hot!). Blend until smooth and creamy, then taste and adjust seasoning with salt, pepper, or a little extra thyme.
Step 4 – Serve and Enjoy
Serve the soup warm with your favorite toppings — a squeeze of lemon, a dollop of Greek yogurt or Skyr, crunchy croutons, or a slice of crusty bread. Drizzle with extra virgin olive oil and sprinkle with fresh parsley for that perfect Mediterranean touch.
Tips
- Roast for maximum flavor: Don’t rush the roasting time — letting the eggplant and tomatoes caramelize gives the soup that deep, smoky sweetness typical of a healthy eggplant recipe.
- Blend to your liking: For a smooth, velvety texture, blend longer; for a rustic style, pulse a few times to leave some chunks.
- Add creaminess naturally: The cannellini beans make this a naturally creamy, high-fiber soup without needing heavy cream — perfect for a low calorie soup recipe.
- Taste as you go: After blending, adjust salt, pepper, or thyme for balance. A drizzle of olive oil or a squeeze of lemon adds brightness.
- Customize your toppings: Try roasted chickpeas, a spoon of Greek yogurt, or fresh basil for a finishing touch.
- Meal prep friendly: This vegetarian Mediterranean recipe keeps well for up to 4 days in the fridge and freezes beautifully for easy weekday dinners.
Frequently Asked Questions
You can, but roasting gives the soup its deep, smoky flavor. If you skip roasting, cut the eggplant into small dice and cook it in the pot with the onion, garlic, and tomatoes, until tender before adding the remaining ingredients. The result will still be delicious, just milder.
Yes! Great northern beans or chickpeas work perfectly. They’ll keep the soup creamy and protein-rich.
Absolutely. This soup reheats beautifully, and the flavors deepen after a day — perfect for meal prep.
For a thicker soup, simmer a few extra minutes; for a thinner one, add a splash of warm olive oil, broth or water until it reaches your desired consistency.
Yes, it freezes well for up to three months. Just thaw overnight in the fridge and reheat gently on the stove.
More Easy Eggplant Recipes
- Creamy eggplant curry
- Italian sautéed eggplant
- Stuffed eggplant with lentils
- Eggplant parmigiana
- Eggplant pizza
- Roasted eggplant
- Eggplant risotto
- Sweet and sour eggplant
- Eggplant caponata
If you tried this Mediterranean eggplant soup recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Creamy Mediterranean Eggplant Soup
Ingredients
- 2 eggplants
- 2 cups cherry tomatoes
- 3 cloves garlic
- 1 teaspoon thyme or more to taste
- 3 tablespoons extra virgin olive oil divided — 2 for roasting the eggplant, 1 for the onion
- 1 large onion chopped
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt more or less to taste + black pepper to taste
- 3 cups vegetable broth or more for a thinner soup
- 1 can cannellini beans 15 oz / 400 g can — drained and rinsed
- 1 handful parsley chopped
- 1 wedged lemon for serving
Instructions
- Roast the Vegetables: Preheat oven to 430°F (220°C) and line a baking sheet with parchment paper.Cut 2 eggplants in half lengthwise, score the flesh, brush with 2 tablespoons olive oil, and season with ¾ teaspoon salt, pepper, and 1 teaspoon thyme. Place cut-side down.Add 2 cups cherry tomatoes and 3 cloves garlic (peeled), drizzle with a bit more olive oil, and roast for 35–40 minutes, until tender and caramelized.👉 Air fryer option: Cook at 390°F (200°C) for 20–25 minutes.
- Simmer the Soup: Heat 1 tablespoons olive oil in a large pot over medium heat. Add 1 large onion (chopped) and ¼ teaspoon red pepper flakes, and cook for 4 minutes until soft.Pour in 3 cups vegetable broth and 1 can cannellini beans (drained and rinsed). Simmer for 10 minutes.Scoop out the roasted eggplant flesh and add it to the pot with tomatoes and garlic.
- Blend Until Creamy: Blend the soup with an immersion or standing blender (careful, it’s hot!) until smooth and creamy.Taste and adjust seasoning with salt, pepper, or thyme.
- Serve and Enjoy: Serve warm with a squeeze of lemon, a dollop of Greek yogurt or Skyr, and a drizzle of olive oil.Top with 1 handful parsley, feta, or croutons for extra flavor and texture.
Notes
- Eggplant → Zucchini or roasted cauliflower for a lighter twist on this creamy eggplant soup.
- Cherry tomatoes → Canned diced or Roma tomatoes for a quick eggplant tomato soup.
- Garlic → Roasted garlic for sweetness or garlic powder for convenience.
- Thyme → Oregano or Italian seasoning.
- Olive oil → Brush with broth instead if limiting oil.
- Onion → Use leeks or shallots for a sweeter taste.
- Red pepper flakes → Smoked paprika for mild heat and smoky depth.
- Cannellini beans → Great northern beans or chickpeas for a similar creamy texture.
- Parsley → Fresh basil or baby spinach for a bright, fresh finish.
- Roast for maximum flavor: Let the eggplant and tomatoes caramelize for that deep, smoky sweetness.
- Blend to your liking: Go smooth and velvety or keep it rustic with a few hearty chunks.
- Add creaminess naturally: Cannellini beans make it rich and high-fiber without cream.
- Taste as you go: Adjust salt, pepper, or thyme, then finish with olive oil or a squeeze of lemon for brightness.
- Customize your toppings: Add roasted chickpeas, a spoon of Greek yogurt, or fresh basil for extra flavor.
- Meal prep friendly: It keeps up to 4 days in the fridge or freezes beautifully for later.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
How many Eggplant in Grams do you Suggest to use in this recipe? 1 kg?
Hi P.O., two large eggplants would weigh around 800 grams, the exact measurement is not hugely important 🙂
I hope that helps. Happy cooking!
Thank you so much 🙏😋
Easy to make and delicious as well. I made the recipe as printed minus the beans and croutons. I thought about giving it 4 stars because I think the soup could use an additional spice/herb boost. I experiment with this recipe and let you know the results! In the meanwhile, we’ll be enjoying this lovely soup.
Hi SG,
I’m happy you enjoyed the soup and found it easy to make. We highly appreciate your feedback, and we’ll by re-making it soon with additional spices.
Have a wonderful day ahead. Kindest,
Louise