Seriously Soupy: Roasted Eggplant & Tomato Soup

I’m so thrilled to introduce you to Seriously Soupy Sundays, featuring one of my favorite bloggers Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started she has given soup tours and taught soup classes and has a catalogue of over 100 soups on the site! You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Oh, and very selfishly, I’m so excited about Serena’s Eggplant and Tomato Soup recipe because I’m growing heirloom tomatoes and eggplant in my garden right now…

The summer is all about eating lighter and one of my favorite soups is a really easy veggie soup featuring a variety of tomatoes, eggplant, zucchini, and yellow squash. I made this soup on a whim last week and I loved using ingredients that I had at home as well as simple herbs like basil that really enhanced the richness of the veggies. I also included some simple flavors like olive oil, salt and pepper that made this soup the perfect summer treat.

Perfect chilled or served warm, this soup can also be used as a tasty pasta sauce and even used mashed up as baby food!


  1. I haven’t wanted soup since the weather got hot. I am not in an air conditioned room and how I want this soup. I like the combination of eggplant and tomato. This is being featured at My Meatless Mondays.

    I must stop at Seriously Soupy after seeing this dish.

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