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Eggplant Soup

A roasted vegetable soup made with eggplant, onion, zucchini, tomatoes, garlic, mushrooms, olive oil, broth, red wine, and herbs.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Eggplant Soup

Oven350 °F
Timeabout 1 hour

Ingredients

Directions

Roast the vegetables

  1. Toss eggplant, onion, zucchini, tomatoes, garlic, and mushrooms with olive oil.

  2. Layer the vegetables evenly on a 15‑by‑9‑inch jellyroll pan.

  3. Roast at 350 °F until browned, stirring occasionally, about 1 hour.

  4. Remove from oven and cool.

Make the soup

  1. Puree the roasted vegetables in a blender and transfer to a saucepan.

  2. Add chicken broth (or water) and red wine.

  3. Simmer over medium heat until slightly reduced, about 20 minutes.

  4. Season to taste with salt and pepper.

  5. Add chopped basil and oregano.

  6. Remove from heat.

Serve

  1. Serve in heated cups or bowls and garnish with chopped parsley, if desired.

Nutrition, whole recipe (rough)

465Calories
38 gProtein
18 gFat
35 gCarbs

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Eggplant1 cup cubed (82g)35
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Cucumber1/2 cup sliced (52g)16
Mushroom1/2 cup sliced (35g)15
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Basil5 leaves fresh (2.5g)1
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Eggplant + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together801 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  5. Eggplant + olivetop 2% of all pairs
    Smell alikestrong
    Cooked together943 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggplant
Gives the soup its body and mild, creamy texture once pureed.
Olive oil
Carries heat and encourages browning of the roasted vegetables, adding richness.
Zucchini
Adds soft body and moisture that thickens the puree slightly.
Tomatoes
Add acidity and moisture that balance the sweetness of the roasted vegetables.
Mushrooms
Contribute savory depth and earthy flavor as they brown.
Red wine
Adds acidity and aromatic depth as it reduces into the broth.

The step that matters

Roast until well browned. Browning the vegetables through roasting develops deep, sweet flavors through the Maillard reaction and caramelization. Stirring helps them brown evenly rather than steam, so the finished soup tastes rich instead of flat.

Swap the clove

How well each one fits the dish's main ingredients (eggplant, onion, tomato, garlic, mushroom, olive, chicken):

  1. Thymefits better
  2. Cuminfits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against eggplant, onion, tomato, garlic, mushroom, olive, chicken. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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