Eggplant Soup Recipe

soup bowls
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 Updated 06/08/2015

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Eggplant (or aubergine if you prefer) is not the most flavoursome of vegetables but has the ability to absorb other flavours and with its soft texture can made a smooth and appetising soup.


  • 1 large Spanish onion
  • 1 large aubergine/eggplant (about 1lb)
  • 2 medium potatoes
  • 1 tablespoon dry sherry
  • 1 3/4 pints vegetable stock
  • 1 tablespoon tomato puree
  • 1 bay leaf
  • 1 tablespoon fresh oregano
  • salt and black pepper
  • 3 tablespoons milk
  • a little olive oil
(see measure conversions for more information on quantites)


  1. Peel and chop all the vegetables.
  2. Gently fry the onions in the oil for a few minutes.
  3. Add the sherry.
  4. Add all the other vegetables, herbs and seasoning.
  5. Add the stock and bring to the boil.
  6. Reduce heat and simmer for about 45 minutes.
  7. Remove soup from the heat and allow to cool.
  8. Blend in blender then add milk and re-heat gently.
  9. Serve hot.

Prep Time: 15 minutes

Cook Time: 60 minutes

Yield: 2 - 4 portions


Made the soup this afternoon, only difference was garlic because I put garlic in everything and a little ground cumin. Turned out really nice ))) Thanks
#1 - Joan Kavanagh - 08/02/2010 - 12:06
I've cooked a lot of soups recently and this was by far the most tasteless and frankly repelling soup in a long time. Blended aubergine has a gooey texture which is really unappealing. The soup is tasteless, and the visual appearance is a very dull and unattractive brown. Nothing much can be done to save this disaster of a dish either. Avoid at all cost.
#0 - Reis - 10/05/2009 - 05:48
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