Eggplant Aubergine Soup with Tiny Pasta

Creamy, hearty, and deeply satisfying, this Eggplant Aubergine Soup with Tiny Pasta is a comforting bowl of Mediterranean-inspired flavors. Roasted eggplant lends a rich, smoky depth to the velvety blended base, while tender ditalini or orzo pasta adds a delightful bite. Packed with wholesome ingredients like sautéed vegetables, vibrant tomatoes, and fragrant oregano, this soup is as nourishing as it is delicious. A fresh squeeze of lemon juice brightens the dish, while optional Parmesan cheese adds a savory touch. Perfect for weeknight dinners, it’s ready in just an hour and pairs beautifully with crusty bread. Ideal for cold days or whenever you crave a warm, cozy meal, this soup is a must-try for eggplant lovers.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant (aubergine)
• 3 tablespoons olive oil
• 1 medium yellow onion
• 3 large garlic cloves
• 2 stalks celery
• 1 large carrot
• 400 grams canned diced tomatoes
• 1 liter vegetable broth
• 150 grams small pasta (e.g., ditalini or orzo)
• 2 tablespoons fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 50 grams Parmesan cheese (optional, for garnish)
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Cut the eggplants into 1-inch cubes and place them on the baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Roast for 25-30 minutes, or until the eggplant is tender and slightly caramelized.

Step 3

While the eggplant is roasting, finely chop the onion, garlic, celery, and carrot.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 5

Stir in the diced tomatoes, roasted eggplant, vegetable broth, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.

Step 6

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth (be cautious of the hot liquid).

Step 7

Return the soup to the pot and bring it back to a gentle simmer. Add the small pasta and cook according to the package instructions, usually 7-10 minutes, stirring occasionally to prevent sticking.

Step 8

Stir in the lemon juice and freshly chopped parsley. Adjust seasoning to taste.

Step 9

Serve hot, garnished with grated Parmesan cheese if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(2485.5g)

Amount per serving	% Daily Value*
Calories	1932.2

Total Fat 80.6g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 10.5g
Cholesterol 38mg	0%
Sodium 6097.5mg	0%
Total Carbohydrate 249.1g	0%
Dietary Fiber 47.8g	0%
Total Sugars 59.6g
Protein 68.1g	0%

Vitamin D 0IU	0%
Calcium 1002.4mg	0%
Iron 12.4mg	0%
Potassium 4857.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 13.7%

Carbs: 50.0%