Eggplant & Garlic Soup



Serving size

about 1 1/2 cups
60 Minutes

This recipe can easily be multiplied, makes great leftovers, and like many soups, is actually better the day after making it.

Eggplant & Garlic Soup


1 Tbsp. Olive oil (divided)
24 ounces Eggplant, raw (sliced in half lengthwise)
12 clove Garlic, raw (1 whole bulb)(cut 1/4 of the stem end off the bulb)
1/2 tsp. Salt
2 ounce Semisoft goat cheese
1 cup Water
1 15 ounce can Canned no salt added white beans (drained and rinsed)


Preheat the oven to 325°F.

Add 2 teaspoons of the olive oil to a large skillet.

Place the eggplant in the skillet, cut side down, and place the pan in the oven.

Place the bulb of garlic in a small sauce pan or garlic roaster, cut side down. Add the remaining teaspoon olive oil to the dish and cover.

Place the garlic in the oven.

Roast the eggplant and the garlic for about 40 minutes.

Remove and let cool for about 10 minutes.

Scoop the meat of the eggplant out of the skin and place in a blender, discarding the skin.

Remove the garlic from the bulb and place the garlic in the blender with the eggplant.

Add the salt, white beans, and goat cheese.

Puree until smooth.


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GERD / Acid Reflux

Roasted garlic is often safe for those with GERD when raw garlic is not.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

It is amazing what you can do with only four main ingredients, and in this case the garlic and eggplant come together with the umami of the goat cheese and the creaminess of the blended beans to create a super-rich and flavorful soup.

"You can never have enough garlic. With enough garlic, you can eat The New York Times."

Morley Safer