Make this tomato and roasted eggplant soup when you’re craving something super creamy, filling, satisfying, and low-calorie. Serve it hot or cold. This is such an easy recipe, a soup pot, and a baking sheet are all you need to prepare it!
Our roasted eggplant and tomato soup is vegan and gluten-free. Be sure to check out our other eggplant recipes. Don't like eggplant? Scroll down and you’ll find some eggplant-free variations that are just as delicious as the original recipe.
Fall in love with the velvety, satisfying tomato and roasted eggplant soup. All the comfort, none of the guilt! Roasted eggplant makes this an incredibly creamy soup, without adding any dairy. That's what makes it a super light soup, with only 102 calories per cup and lots of nutritional value.
Serve this creamy soup recipe to delight guests and family alike. Add gourmet crackers for a special touch. Serve it with grilled cheese for a traditionally comforting meal. You can even serve this as a soup course in an elegant five-course meal! It's a dressed-up tomato soup with a palate-pleasing flavor.
Table of contents
- Why You'll Love This Tomato and Roasted Eggplant Soup Recipe
- Some simple but still delicious variations to this aubergine soup
- Tips to Make Perfect Vegan Eggplant Soup
- How to make a super creamy tomato and roasted eggplant soup
- Grilled Cheese Recipes to make with our Tomato Eggplant Soup Recipe
- Storing Your Leftovers
Why You'll Love This Tomato and Roasted Eggplant Soup Recipe
- It's creamy and velvety, even though it has no cream or butter
- It tastes like rich, decadent tomato soup, but it's super light and packed with nutrients
- Our roasted eggplant soup Is a vegan and gluten-free soup.
- If you've never tried a soup with eggplant you are in for a real treat. The comfort factor of this soup is off the charts!
- This is a perfect summer soup when eggplants are in season and arriving in your crop share boxes! Take advantage of those seasonal veggies.
- It can be served hot or cold
- This elevated creamy tomato soup recipe is healthy, delicious, and a crowd-pleaser.
Some simple but still delicious variations to this aubergine soup
- Replace the eggplant with roasted cauliflower or canned white beans
- Make it a tomato basil soup when you add fresh basil, or pesto (homemade or storebought)
- Add a drizzle of Balsamic Glaze on top
- Use fire-roasted tomatoes for a slightly smokey flavor
Tips to Make Perfect Vegan Eggplant Soup
- Chop the eggplant small, so it takes less time to cook.
- You can use baby eggplant, Italian eggplant, Japanese eggplant, or any other eggplant variety.
- In the summer months when basil is abundant, we puree it in the food processor, store and freeze it in an ice cube tray use it during the winter months.
- The eggplant makes this tomato soup super creamy, without using any cream or butter.
- Let the soup cool before blending. If you choose to blend soup while still hot, make sure you always place a clean kitchen towel over the blender's lid to avoid burns in case the soup escapes and splashes. Open the lid carefully away from your face. You can use a stick blender to puree the soup.
How to make a super creamy tomato and roasted eggplant soup
- Roast the eggplant. This mellows the flavor of the eggplant and allows it to form the perfect base for our soup. In the summer months, if you have an outside grill, you can grill the eggplant for a great smokey flavor.
- Saute some garlic and tomato paste.
- Add water, crushed tomatoes, roasted eggplant, roasted cauliflower, or white beans depending on the variation you've chosen for your creamy tomato soup.
- Add fresh basil or pesto. During the summer when basil is abundant and flavorful, we make extra pesto and freeze it in ice cube trays. We then add it to soups, pasta, and dips in the cold months for a wonderfully fresh flavor!
- Blend it until creamy.
Grilled Cheese Recipes to make with our Tomato Eggplant Soup Recipe
In the mood for a hearty, comforting dinner? Pair our tomato and roasted eggplant soup with any of our ooey-gooey grilled cheese sandwiches! including several full dairy or vegan options since this is a vegan soup.
- Vegan Caramelized Onion and Apple Grilled Cheese with Beer Dipping Sauce
- Greek Style Grilled Cheese Sandwich
- Vegan Walnut, Sun-dried tomato, and Basil Grilled Cheese Sandwich
- Mushroom, Goat & Gouda Grilled Cheese Sandwich
- Manchego & Romesco Grilled Cheese Sandwich
- Super Gooey Vegan Grilled Cheese Sandwich with Roasted Tomatillo Salsa
- Middle Eastern Grilled Cheese Sandwich
- Vegan Open-Faced BLT Grilled Cheese
Storing Your Leftovers
If you have leftover tomato eggplant soup, you can keep it for up to 5 days in an airtight container in your refrigerator. If you plan to take it to work later in the week, use individual serving-size containers. You can also freeze the soup in individual-sized containers and keep it for several months. Frozen soup can be reheated in a microwave.
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Super Creamy Tomato & Roasted Eggplant Soup (Vegan & Gluten-Free)
- Total Time: 50 minutes
- Yield: 10 cups
- Diet: Gluten Free
Description
Make this tomato and roasted eggplant soup when super creamy, filling, satisfying and low-calorie soup. On pot and one baking sheet is all you need for this easy tomato eggplant soup. Vegan and gluten-free. Don't like eggplant? Read on for some variations of this tomato soup
Ingredients
- 2 medium-size eggplants or 4 Japanese eggplants, peeled and cubed ( about 7 cups cubed, about 1lb 13 ounces)- See Note 1
- 4 tablespoon extra virgin olive oil
- ¾ teaspoon salt
- 1- 12oz can tomato paste
- 2 cloves garlic, minced or grated
- 1- 28oz can crushed tomatoes or fire-roasted crushed tomatoes for a smokey flavor
- 5 cups of water
- 2 -4 tablespoon of pesto or 1 cup fresh basil chopped (See Note 3)
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment paper. Arrange the cubed eggplant in a single layer and drizzle them with two tablespoons of the olive oil.
- Season with ⅛-1/4 teaspoon of salt ( to taste) and bake for 20-22 minutes or until tender
- In the meantime, heat the remaining two tablespoons of olive oil in a large soup pot. Add tomato paste and garlic and cook on high for 3-4 minutes until tomato paste becomes a slightly darker red color.
- Add crushed tomatoes 5 cups of water, roasted eggplant (when ready), pesto or chopped basil and the remaining ½ teaspoon of salt, and pepper to the soup pot. Cover bring to a boil and simmer for 30 minutes.
- Let the soup cool slightly and puree in a blender until creamy See Safety Note 2. You can also puree with an immersion blender, but the soup will not be as creamy.
Notes
- We like to use Japanese eggplant for this dish because it has fewer seeds, but any eggplant will work.
- This soup you can be served cold in the summer months or hot in the winter months.
- In the summer months, you may want to grill the eggplant instead of roasting it. It will give the soup a nice smpkey flavor.
- When blending the hot soup, make sure you always place a clean kitchen towel over the blender's lid to avoid burns in case the soup escapes and splashes.
- In the colder months when basil is not as fresh and available we use pesto instead. You can use store-bought pesto or frozen homemade pesto. We freeze our pesto in ice cube trays in the summer and add it to soups and pasta in the fall and winter.
- Calories are calculated using basil, not pesto. If using pesto add approximately 13 to 26 calories per cup, depending if you are using 2 or 4 tablespoons of pesto in the whole tomato eggplant soup.
- Prep Time: 15
- Cook Time: 35
- Category: soup
- Method: stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 102 ( See Note 4)
- Sugar: 7.3
- Sodium: 320
- Fat: 6
- Saturated Fat: .9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12.3
- Fiber: 4
- Protein: 2.6
- Cholesterol: 0
This post was originally posted on October 28, 2019. The recipe remains the same, but we have included more useful information.
Our Kitchen Inventions
That looks so tasty, creamy and delicious. Can't wait to try it...thanks for the idea.
mayihavethatrecipe
Thank you! The eggplant makes it nice and creamy, without adding tons of fat! If you like a little bit of a smoky flavor, try grilling the eggplant instead of roasting it in the oven. We're actually not allowed to use gas grills where we live, so not a choice for us 🙁
Elaine
Greetings! Where is almond milk in this recipe? It’s not mentioned in the ingredients list or the instructions. Thank you!
Vicky & Ruth
No, there isn't. What makes this soup creamy,y, believe it or not, is the eggplant.
kitchenriffs
Nice soup! Roast eggplant has terrific flavor, and eggplant combines so well with tomatoes. Classic pairing. Good stuff - thanks.
mayihavethatrecipe
Absolutely! So tasty and satisfying... I could eat it every day!! I would love to make it with fresh tomatoes, but they are pretty much tasteless around here this time of year.
Goldy
This looks like eggplant parmesan in a soup! Yummo
Vicky & Ruth
Haha, yes! Sprinkle some Parmesan cheese on top and you got it!! 😉
natasha
Loved this recipe! Super creamy and delicious!
Diane
Mine turned out dark red, not like your picture. Do you think this means I did not add enough eggplant?
Vicky & Ruth
It may be the type of tomatoes or eggplant you used. Did it still taste good?
Roni Gangwer
Maybe this is a silly question, but do you cut the eggplant in half before roasting?
Vicky & Ruth
No silly questions! You peel and cut the eggplant in cubes before roasting them. We will modify the instructions so they're more clear.
Paula Z
What a great recipe! And a good addition to tomato soup. I'm lucky enough to be able to use the grill year-round (think a lot of eggplant dip and baba ghanoush, yum!), so I wouldn't think of putting on the oven in the summer heat, even in NJ. I cut a few slashes in it and grill it until blackened, then scoop it out a drain it briefly on a slanted board. You get that smokey taste and creamy consistency.
Vicky and Ruth
Grilling the eggplant is an excellent idea for the summer. We will add it to the recipe notes. Thank you!
Linda Apple
Does it feeeze well?
Vicky and Ruth
Yes, you can freeze this soup!