Roasted Tomato Fennel Eggplant Soup

This recipe is brought to you by our partnered blogger, Hilary Brent, of The Rooted Table. This Hilary's first recipe with us. We're glad to have her joining us! Fun fact: she works with Sara Rose of Forest and Fig at Nook restaurant in Kits. 

As a recovering soup skeptic, I realize the importance of sharing that soup does not have to be boring, bland or unsatisfactory. In fact, it can be comforting, gratifying and so full of flavour. On top of that, it is quite painless to prepare and very difficult to mess up. I wish you could have smelled my apartment when I was making this - but the good news is your apartment can smell just like it when you try it out for yourself!

A few #tipsandtricks to ensure a souper tasty end result:

  • roast your vegetables first for a richer flavour
  • use quality stock (homemade, when possible)
  • toast your dry spices in the pot until fragrant to release the volatile oils (aka the essence of scent and flavour)
  • garnish with fresh herbs, finishing oils, crunchy nuts/seeds etc


serves: 6

prep time: 10 minutes, cook time: ~1 hour


olive oil

1 medium eggplant, sliced

1 medium bulb of fennel, sliced

4 roma tomatoes, quartered

1 medium white onion, diced

5 cloves garlic, diced

1 tsp dried thyme

1 tsp red chili flakes

1 tsp fennel seed

1 medium carrot, diced

2 celery stalks, diced

4 cups vegetable stock

1 cup coconut milk

28 oz can tomatoes

salt and pepper, to taste

fresh basil, to garnish


1. Preheat oven to 400F. Coat eggplant, tomatoes and fennel in a little bit of olive oil and salt and roast in the oven until some brown toasty spots appear on the edges (~35-45 minutes).

2. While vegetables are roasting, add onion to pot and cook until translucent (~5 minutes). Add garlic, and dried spices and cook for another ~5 minutes. Add carrot and celery and cook until soft. Season with salt and pepper.

3. Remove vegetables from oven and add to the pot. Add vegetable stock, coconut milk and canned tomatoes. Turn up the heat and bring to a boil. Once boiling, turn heat down to a light simmer. Season with more salt and pepper.

4. Cook for ~20 minutes before blending - either using a food processor or an immersion blender.

5. Top with fresh basil and more ground pepper. Option to add hemp hearts and a coconut milk drizzle.

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