Roasted Eggplant Split Pea Soup is a creamy, delicious and nutritious vegan soup recipe. You’d never guess eggplant could be so amazing in this creamy soup!
If you’re an eggplant lover and enjoy split peas too, you’re going to go wild over this easy soup recipe!
This roasted eggplant split pea soup recipe is relatively easy to prepare, and results in the creamiest, dreamiest hearty soup.
All we need are dry split peas, a couple of eggplants, broth, onion, olive oil, and some seasonings.
The end result is a creamy soup that has the classic split pea flavor and texture.
Feel free to add roasted garlic for extra flavor!
How to Make Roasted Eggplant Soup:
- In a large pot, bring 2 cups of dry split peas and 6 cups of broth or water to a full boil. Add the sage and salt. Reduce the heat to a simmer and cook covered for 40-50 minutes, until peas are soft, soup is thickened and creamy.
- Preheat the oven to 400 degrees. Cut the eggplants in half lengthwise, drizzle 2 to 4 tablespoons of olive oil and some salt on the flesh. Place the eggplants skin-side up (cut side down) on a baking sheet. Bake for 30 minutes or until the flesh is very soft.
- While the eggplant is roasting and split peas are cooking, sauté the onion in 1 tablespoon of olive oil until soft and browned, about 15 minutes.
- Add the cooked split peas to a blender and blend until creamy. Transfer the split peas back into the large pot.
- Scoop the eggplant flesh into the blender and discard the skin. Add the sautéed onion and a cup of the vegetable broth in with the eggplant and blend until smooth.
- Transfer the eggplant mixture into the large pot with the split peas. Add the remaining vegetable stock, bring to a gentle boil and remove from heat. Serve with shredded cheese on top.
Recipe Customizations:
- To keep the recipe vegan, simply stick with vegetable broth (and don’t sprinkle cheese on top like I did).
- Roast garlic while you’re roasting the eggplant and add in roasted garlic cloves.
- To make the recipe hardier, chop up some ham or bacon and add it in.
For more healthy soup recipes, check out these reader favorites!
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Split pea soup lovers, enjoy this modern twist on the classic favorite!
Roasted Eggplant Split Pea Soup
Ingredients
- 2 cups dry split peas
- 6 cups water
- 2 large eggplants
- 3 tablespoons olive oil separated
- 1 teaspoon salt or to taste
- 2 teaspoon rubbed sage
- 1 red onion
- 3 cups vegetable broth
Instructions
- In a large pot, bring 2 cups of dry split peas and 6 cups of water to a full boil. Add the sage and salt. Reduce the heat to a simmer and cook covered for 40-50 minutes, until peas are soft, soup is thickened and creamy.
- Preheat the oven to 400 degrees. Cut the eggplants in half lengthwise, drizzle 2 tablespoons of olive oil and some salt on the flesh. Place the eggplants skin-side up on a baking sheet. Bake for 30 minutes or until the flesh is very soft.
- While the eggplant is roasting and split peas are cooking, sauté the onion in 1 tablespoon of olive oil until soft and browned, about 15 minutes.
- Add the cooked split peas to a blender and blend until creamy. Transfer the split peas back into the large pot.
- Scoop the eggplant flesh into the blender and discard the skin. Add the sautéed onion and a cup of the vegetable broth in with the eggplant and blend until smooth.
- Transfer the eggplant mixture into the large pot with the split peas. Add the remaining vegetable stock, bring to a gentle boil and remove from heat. Serve with shredded cheese on top.
Nutrition
What a great recipe. I never thought to add eggplant to pea soup. It must taste so yummy!
Julia….this looks amazing! I love eggplant. And I love split pea soup! But I would never have thought to combine the two! I eat soup all year round and am always happy for beautiful, new recipes like yours! : )
I wouldn’t have thought they’d work either but they’re actually great compliments since both flavors are very mild. Like you, I’m a big soup eater so from one soup lover to the other, I’d definitely recommend this recipe 😉
Step 5!! I love you so much. I’m so glad I’m officially caught up so I can watch the episode on Thursday night!
I love split pea soup but never thought to add eggplant to it! Smarty pants.
Oh man, I don’t know what I’m going to do with myself when I’m all caught up…I like the idea of having an inventory of Grey’s episodes at my disposal!
OMG, made this tonight and it is FANTASTIC!!! We were licking the pot clean haha. Great recipe!
Woop woop! So glad you liked it!! Did you add any ham or bacon to it??
Hi Julia! Your style of writing is so lovely and entertaining ;). I should start detoxing too. I’m so glad you stopped by my blog as it led me to you! I look forward to following you and swapping recipes. Your photos are gorgeous, btw! I recently purchased my first DSLR and have been learning and practicing like crazy. It’s quite fun ;). Who knew? I’ve never made split pea soup before. I usually gravitate towards Korean soups. I am dying to try this recipe! Thank you for sharing! Hope you are having a blessed day.
Min, I’m happy to have come across your site as well!! Congrats on the new camera! They definitely take some practice (I’m still learning) but they’re tons of fun and the photo quality is great. I love trying different types of food so I’m going to hop over to your site and check out some of your Korean soup recipes!
I just threw away a bag of Hershey Kisses. And yes, it was still halfway full. I finished lunch, went to the trash can and almost unwrapped one that was lying at the bottom of the can. I NEED HELP! This soup sounds like the perfect cure for my chocolate addiction! Thanks for a great recipe!
Strong woman! It takes a loooooot of strength to actually throw chocolate away. I’m proud of you and keep trucking on your detox! We can support each other – I’ll be your sponsor, you can be mine and we’ll notify each other when we’re about to fall of the wagon! Chocolate will not win! 🙂
Gotta love split pea soup!!! Its the perfect after holiday meal.. filling, but a wonder for the waistline. I have never had any with eggplant in it. Sounds great!
Yep! Gonna need to action this soup. I need to fit in the ol’ pre-holiday jeans! P.S. Love the wooden bowls!
Lauren, you and me both. I have to laugh at how much sugar and wheat I managed to get in my system during the holidays, but it’s going to be a long road to recovery 😉
This is hilarious and that soup sounds really great! I hope you mean the older seasons of Grey’s; that show REALLY derailed ;).
I’m in the same boat though unfortunately! Sugar comas commence. No wonder everyone’s grumpier in January.
I’ve been watching season 8 on netflix (what season are they up to now?) and have been have become seriously emotionally attached to the characters….come to think of it, Grey’s has been part of the reason for my dire need for sugar recently…I’ve been glued to it with my face in a bowl of ice cream. 😉
This sounds delicious – I could definitely use a detox at the moment! Minus the Grey’s Anatomy 😉
It’s for the best that you can do without the Grey’s….it’s shamefully addicting. Good luck on your detox…just know that I’m right there with ya!!
This is being made in our house ASAP!! I feel you on the tight jeans…whoo that holiday was a doozy! Bring on the veggies.
You said it. I’ve never been one to go ape-shit around the holidays over food but this year I was on sugar like white on rice. baaaaaad news. But the process of getting back to normalcy has been kinda fun so far, I have to admit!
Love this….”The soup satisfies and it gets you back on track after a long, long stretch of offtrackedness.”