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Tomato and Eggplant Bisque Recipe

This year has been quite a busy one! I’ve been cooking lots of great things but have found myself lacking the time to blog. However, here’s a new recipe I developed for Tomato and Eggplant Bisque. One Saturday in January I had the envie for some eggplant and tomatoes. I also was in the mood for soup so I decided to combine the two and make a lovely bisque!

Yield: 6-8 servings

Tomato and Eggplant Bisque Recipe


1/4 cup olive oil
1 onion, diced
6 cloves garlic, minced
1/2 small can tomato paste
3-28 ounce cans whole tomatoes
1-15 oz. can tomato sauce
2 large eggplant, peeled and large diced
1/4 cup dried basil
1/4 cup dried thyme
2 tablespoons dried oregano
1 tablespoons onion powder
1 teaspoon dried dill
3/4 cup heavy cream
Kosher salt and cayenne, to taste
Garnish:  Shredded Parmesan cheese


  1. Heat the olive oil over medium high heat.  Add the onion.
  2. Next, saute the onion for 3-5 minutes until softened and a bit translucent; add salt and cayenne for a base layer of flavor
  3. Add the tomato paste and garlic and cook for 3 more minutes.
  4. Next add the tomatoes, sauce, eggplant and 1 cup of water.
  5. Stir the pot well and let this come up to a simmer – thin with a little more water, if needed.
  6. Once warm, add the herbs and onion powder and adjust seasonings as needed.
  7. Cook for 40 minutes over low heat (covered but with a crack in lid).
  8. Stir every so often to make sure the bisque is not sticking.
  9. After 40 minutes, pull the bisque off the heat and use an immersion blender to fully puree the bisque.
  10. Place back on the stove and add the cream.
  11. Let bisque simmer for a few more minutes to be sure cream is heated.
  12. Dish up and garnish with shredded Parmesan cheese.

Prep:35 minutes

Cook:1 hour

Total:1 hour, 35 minutes

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