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Roasted eggplant and tomato soup in a gold bowl topped with croutons

Roasted Eggplant Soup

Roasted Eggplant Soup with white beans, kale, and pasta in a creamy tomato broth. This cozy tomato eggplant soup will be an instant family favorite.
Course Soup/Stew
Cuisine Italian
Diet Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 440kcal


  • Dutch oven or large soup pot


  • 1 medium globe eggplant, cut into 1x1-inch cubes
  • 4 Tbsp. olive oil, divided
  • 1 1/2 tsp. kosher salt, divided
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 3 Tbsp. tomato paste
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried fennel seeds, finely chopped
  • 1/2 tsp. red pepper flakes
  • 1 (15.5-oz.) can DeLallo navy beans, rinsed and drained
  • 4 cups stemmed and roughly chopped kale (lacinato or green curly)
  • 1 (24-oz.) bottle DeLallo Passata Rustica Tomato Puree
  • 4 cups (1 quart) vegetable broth
  • 4 cups water
  • 1/2 tsp. black pepper
  • 6 oz. (about 2 heaping cups) dry DeLallo Organic Whole-Wheat Orecchiette (sub small pasta shape of choice)
  • 1/3 cup grated Parmesan cheese plus more for garnish
  • 1/2 cup heavy cream
  • Optional topping: homemade or store-bought croutons


  • Preheat oven to 425ºF. Spread eggplant on a rimmed baking sheet, and toss with 2 Tbsp. oil and 1/2 tsp. salt. Bake for 25 to 27 minutes, tossing once halfway through, until soft.
  • Meanwhile, heat remaining 2 Tbsp. oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the onion, and cook 6 to 7 minutes, until soft. Stir in the garlic, tomato paste, oregano, fennel seeds, and red pepper flakes. Cook for 4 to 5 minutes, until the tomato paste turns brick red.
  • Add the beans, kale, tomato puree, vegetable broth, water, black pepper, and remaining 1 tsp salt; stir well until everything is combined. Bring the mixture to a boil. Once the soup is boiling, add the roasted eggplant and pasta. Reduce heat and simmer, uncovered, for 12 to 15 minutes, or until the pasta is al dente.
  • Gradually sprinkle in the Parmesan cheese while stirring continuously. (Adding it all at once could result in clumping.) Once the cheese is combined, stir in the heavy cream, taste and adjust seasonings as needed, and serve.


To Store. Let the soup slightly cool until it's close to room temperature before transferring to an airtight storage container. Refrigerate leftovers for up to 5 days.
To Reheat. Gently reheat in a soup pot on the stovetop over medium heat, stirring occasionally, until warm. Alternatively, reheat in the microwave, stopping to stir every 45 to 60 seconds to promote even heating. 
To Freeze. Freeze in an airtight freezer-safe storage container (or gallon ziptop bag) for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 2cups | Calories: 440kcal | Carbohydrates: 54g | Protein: 15g | Fat: 20g | Saturated Fat: 7g | Sodium: 890mg | Fiber: 13g | Sugar: 16g