Burnt Eggplant Soup with Seared Wild Tomatoes

Burnt Eggplant Soup with Seared Wild Tomatoes

Daria Souvorova

30-40 minutes
serves: 4-6


Eggplant is so tempting this time of year! My obsession lives on. My favorite way to prepare eggplant is by burning it directly on the stove top. Roasting the eggplant in this way gives the flesh a delicious smoky flavor which pairs magnificently with a bit of lemon juice.

This is a really simple and delicious soup on its own, but I love how elevated it becomes with the pairing of seared wild tomatoes. I find these little beauties at the Waverly Farmer’s market here in Baltimore, however, if they are not readily available, some heirloom cherry tomatoes will do the trick!

We served our soup with some Freshly Baked French Baguette.

Looking for some other eggplant recipes? Try my Roast Eggplant and Tomato Pizza, Ratatouille, and Roast Eggplant Caprese with Herb Lemon Vinaigrette.


  • 2 pounds Japanese eggplant
  • 4 medium onions, sliced
  • 6 cloves garlic, chopped
  • 4 teaspoons chicken broth concentrate
  • 3 sprigs thyme
  • 3 sprigs oregano
  • pinch cayenne
  • 3-4 tablespoons lemon juice, to taste
  • salt and pepper
  • olive oil
  • seared tomatoes:
  • 1 pound wild cherry tomatoes, or heirloom cherry tomatoes
  • 1/4 cup olive oil
  • 3 sprigs thyme
  • 3 sprigs oregano
  • salt and pepper


  1. Place the eggplant directly over the fire on a gas range and burn on each side for about 2-3 minutes until blackened. If you have an electric stove, stab with a fork a few times and place in the oven to broil for about 2-3 minutes on each side.
    Let cool, peel and cut into chunks.
  2. Meanwhile, heat 1 tablespoon of olive oil in a Dutch oven.
    Add onion, sauté for 10 minutes.
    Add garlic, 2 minutes.
    Add eggplant, 2 minutes.
    Add stock concentrate.
  3. Deglaze with 1 cup of water. Add 3 additional cups. (4 cups water total).
  4. Add herbs and simmer for about 15 minutes, or until softened.
  5. Blend with an immersion blender.
    Season with salt and pepper and drizzle with lemon juice, to taste.
  6. Meanwhile, heat oil in a saucepan and add tomatoes and herbs. Sear for 4-5 minutes without moving.
  7. Season with salt and pepper and cook until a bit wilted, about 4 more minutes.
  8. Serve eggplant soup with some tomatoes on top, the thickness of the soup should hold them up on the surface.
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