Creamy Tomato and Roasted Eggplant Soup (Vegan and Gluten-Free)

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 and good for you 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.

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 we 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

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 there's an abundance of basil, 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.
• 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.

How to make a super creamy tomato and roasted eggplant soup

1. Roast the eggplant. This mellows the flavor of the eggplant and allows it to form the perfect base for our soup. In the summer month, if you have an outside grill, you can grill the eggplant for a great smokey flavor.
2. Saute some garlic and tomato paste.
3. Add water, crushed tomatoes, and roasted eggplant, roasted cauliflower, or white beans depending on the variation you've chosen for your creamy tomato soup.
4. 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!
5. Blend it until creamy. When blending the hot soup, make sure it cools slightly, and always place a clean kitchen towel over the blender's lid to avoid burns in case the soup escapes and splashes. If you have one, you can also use a stick blender to puree the soup.

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.

Super Creamy Tomato & Roasted Eggplant Soup (Vegan & Gluten-Free)

---

★★★★★

5 from 2 reviews

• Author: Vicky Cohen and Ruth Fox
• Total Time: 50 minutes
• Yield: 10 cups 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

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

Scale 1x2x3x

• 2 medium-size eggplants or 4 Japanese eggplants, peeled and cubed ( about 7 cups cubed, about 1lb 13 ounces)- See Note 1
• 4 tbsp extra virgin olive oil
• ¾ tsp 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 tsp ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. 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.
2. Season with ⅛-1/4 teaspoon of salt ( to taste) and bake for 20-22 minutes or until tender
3. 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.
4. Add crushed tomatoes  5 cups of water, roasted eggplant (when ready), remaining ½ teaspoon of salt, and pepper to the soup pot. Cover bring to a boil and simmer for 30 minutes.
5. 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

1. We like to use Japanese eggplant for this dish because it has fewer seeds, but any eggplant will work.
2. This soup you can be served cold in the summer months or hot in the winter months.
3. In the summer months, you may want to grill the eggplant instead of roasting it. It will give the soup a nice smpkey flavor. 
4. 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.
5. 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.
6. 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

Keywords: soup, tomato, eggplant, pesto , basil, gluten free, vegan

This post was originally posted on October 28, 2019. The recipe remains the same, but we have included more useful information.