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Roasted Eggplant Soup The Smoky, Creamy, Bacon-Topped Bowl

This Roasted Eggplant Soup is firmly in that third category and the moment that makes it so transformative is not what goes into the blender, but what happens to the eggplant before anything else begins.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soup
Servings: 6

Ingredients

  • For the Soup:
  • 6-8 medium globe eggplants firm, heavy, glossy without soft spots
  • 1 cup raw cashews
  • 1 large white onion roughly chopped
  • 10-12 garlic cloves roughly chopped
  • 1 tablespoon fish sauce or soy sauce for non-fish option
  • ½ cup cooking cream or heavy whipping cream
  • 10 strips thick-cut bacon cut into small pieces
  • 3-4 cups chicken stock low-sodium preferred, adjust for consistency
  • Black pepper to taste
  • Fresh flat-leaf parsley for garnishing

Instructions

  • Char the Eggplants:
  • Place whole eggplants directly over flame of gas burner or on very hot grill over direct heat
  • Turn eggplants occasionally with tongs, allowing each side to become completely blackened and charred
  • Continue until skin is thoroughly charred all over, flesh feels soft when pressed, and eggplant has deflated from original shape
  • This typically takes 8-12 minutes per eggplant depending on size
  • Work in batches if burner cannot accommodate all eggplants at once
  • Steam and Set Aside:
  • Transfer each charred eggplant immediately to large bowl
  • Once all eggplants are in bowl, cover tightly with plastic wrap
  • Set aside for 10-15 minutes (trapped steam loosens charred skin for easier peeling)
  • Toast the Cashews:
  • While eggplants steam, place raw cashews in dry skillet over medium heat
  • Toast, stirring frequently, for 4-5 minutes until cashews are fragrant and light golden-brown
  • Transfer immediately to plate and set aside
  • Render the Bacon:
  • In large, heavy-bottomed soup pot or Dutch oven over medium heat, add cut bacon pieces
  • Cook, stirring occasionally, until bacon is crispy, golden, and has rendered most of its fat (6-8 minutes)
  • Use slotted spoon to remove crispy bacon pieces and set aside on paper towel-lined plate
  • Leave rendered bacon fat in pot (this is cooking medium for onion and garlic)
  • Peel and Mince the Eggplants:
  • Once eggplants have steamed and are cool enough to handle, peel charred skin away (should come off in large pieces)
  • Discard skin
  • Place peeled eggplant flesh on cutting board
  • Mince into rough, coarse paste (some texture is fine as everything will be blended smooth later)
  • Sauté Onion and Garlic:
  • Return to pot with rendered bacon fat over medium heat
  • Add chopped white onion
  • Cook for 5-6 minutes, stirring regularly, until softened and translucent
  • Add chopped garlic
  • Cook for another 2 minutes until fragrant and slightly softened (do not allow to brown)
  • Add Eggplant, Cashews, and Stock:
  • Add minced eggplant flesh to pot with sautéed onion and garlic
  • Add toasted cashews
  • Add enough chicken stock to cover mixture and create soup consistency (start with 3 cups, add more as needed)
  • Season with fish sauce and black pepper
  • Stir everything together and bring to gentle simmer
  • Cook for 5-7 minutes to allow flavors to come together
  • Blend Until Smooth:
  • Transfer soup mixture in batches to high-powered blender
  • Fill blender no more than half full per batch
  • Hold lid firmly with folded kitchen towel
  • Blend each batch on high speed for 60-90 seconds until completely smooth
  • Be careful with hot liquids
  • Alternative: use immersion blender directly in pot for slightly less smooth but more convenient result
  • Return blended soup to pot
  • Stir in Cream and Serve:
  • Place pot over low heat
  • Add cooking cream or heavy whipping cream
  • Stir until fully incorporated
  • Taste and adjust seasoning (add more fish sauce for umami, more pepper for heat, or splash of cream if too intense)
  • Heat gently until soup is hot throughout
  • Garnish and Serve:
  • Ladle hot soup into serving bowls
  • Top each bowl with reserved crispy bacon pieces
  • Add generous scatter of freshly chopped flat-leaf parsley
  • Serve immediately
  • Critical Tips:
  • Char eggplants completely on all sides for proper smoky depth
  • Cover tightly with plastic wrap immediately after charring for steam to loosen skin
  • Toast cashews until genuinely golden for full flavor
  • Use rendered bacon fat for sautéing (carries smoky, salty flavor into base)
  • Blend in small batches and never overfill blender with hot liquid
  • Add cream at end over low heat to prevent separation
  • Serving Suggestions: Serve in wide, shallow bowls with toasted sourdough or crusty bread for dipping. For dinner party, serve in small cups as elegant amuse-bouche. Pair with simple green salad and warm dinner rolls for complete meal.