Roasted Red Pepper and Eggplant Soup Bowl

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Vegetable soup - fried eggplant, red bell pepper,cilantro, tomato and onion on wooden table

This roasted red pepper and eggplant soup is rich, creamy, and bursting with flavor from the roasted vegetables and aromatic spices. It’s a comforting and nutritious meal that’s perfect for cooler days. The addition of cumin and smoked paprika adds a subtle smokiness to the soup, while the fresh herbs brighten up the flavors. Serve it as a satisfying lunch or dinner, paired with your favorite crusty bread or croutons for dipping!


  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 4 servings
  • Calories: Approximately 200 kcal per serving


For the Roasted Vegetables:
  • 2 red bell peppers
  • 1 medium eggplant
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For the Soup:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, drained
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped (for garnish)
  • Crusty bread or croutons (optional, for serving)


For the Roasted Vegetables:
  1. Preheat your oven to 400°F (200°C).
  2. Cut the red bell peppers in half and remove the seeds and membranes. Cut the eggplant into 1-inch cubes.
  3. Place the red bell pepper halves, skin side up, and the eggplant cubes on a baking sheet lined with parchment paper.
  4. Drizzle the vegetables with olive oil and season with salt and pepper.
  5. Roast in the preheated oven for 20-25 minutes, or until the peppers are charred and the eggplant is tender. Remove from the oven and let them cool slightly.
  6. Once cooled, peel the skin off the red bell peppers.
For the Soup:
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
  2. Add the chopped onion to the pot and sauté for 5-7 minutes, or until softened and translucent.
  3. Stir in the minced garlic, ground cumin, and smoked paprika. Cook for an additional 1-2 minutes until fragrant.
  4. Add the roasted red bell peppers (without skin), roasted eggplant, vegetable broth, and diced tomatoes to the pot.
  5. Bring the mixture to a simmer. Reduce heat to low, cover, and let it simmer for 20-25 minutes to allow the flavors to meld together.
  6. Season the soup with salt and pepper to taste.
For Serving:
  1. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful when blending hot liquids.
  2. Taste and adjust seasoning if needed.
  3. Ladle the roasted red pepper and eggplant soup into bowls.
  4. Garnish with freshly chopped basil or parsley.
  5. Serve the soup hot with crusty bread or croutons on the side, if desired.
  6. Enjoy this delicious and comforting roasted red pepper and eggplant soup bowl!

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