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Roasted Eggplant Bisque with Honey Harissa Sauce and Parmesan Crisps
soups stews

Roasted Eggplant Bisque with Honey Harissa Sauce and Parmesan Crisps

Roasted vegetables and a bold harissa sauce provide intense flavor to this Moroccan-inspired soup. Garnish with easy-to-prepare Parmesan Crisps. Photo credit: Joanne Bruno from Eats Well with Others.
  • 30m

    prep time

  • 30m

    Cook Time

  • 324


  • 21



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Parmesan Crisps:

  • 6 tablespoons shredded Parmesan cheese

Honey-Harissa Sauce:

  • 1 large red bell pepper, roasted, peeled and seeded
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon McCormick® Whole Caraway Seed, ground
  • 1/2 teaspoon McCormick® Gourmet Collection Ground Coriander Seed
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Crushed Red Pepper

Roasted Eggplant Bisque:

  • 1 large eggplant, peeled and diced (1-inch)
  • 1 medium tomato, seeded and coarsely chopped
  • 1/2 cup sliced leeks, white part only
  • 1/4 cup chopped onion
  • 1 tablespoon olive oil
  • 1 teaspoon McCormick® Garlic Powder
  • 1/8 teaspoon McCormick® Coarse Ground Black Pepper
  • 2 cups vegetable stock
  • 2 tablespoons heavy cream
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 2 teaspoons chopped fresh cilantro


  • For the Parmesan Crisps, preheat oven to 400°F. Sprinkle cheese into 8 circles, 1 1/2 to 2 inches in diameter, on parchment paper-lined baking sheet. Bake 7 to 8 minutes or until golden brown. Cool in pan on wire rack. Set aside.

  • For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.

  • For the Roasted Eggplant Bisque, reduce oven temperature to 375°F. Toss eggplant, tomato, leeks, onion, oil, garlic powder and pepper in large bowl. Spread in single layer on foil-lined shallow baking pan.

  • Bake 10 to 15 minutes or until softened. With center part of cover removed to let steam escape, puree 1/2 the vegetable mixture and 1 cup of the stock in blender on high speed until smooth. Pour bisque into large saucepan. Repeat with remaining vegetable mixture and stock.

  • Stir in 2 tablespoons of the Honey-Harissa Sauce, cream, honey and salt. Bring to simmer, stirring occasionally. Pour bisque into 4 soup bowls. Top each with 1 teaspoon of the Honey-Harissa Sauce, cilantro and 2 Parmesan Crisps.

Nutrition information (per Serving)



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