Make this tomato and roasted eggplant soup when you’re craving something super creamy, filling, satisfying and low-calorie. A pot and a baking sheet is all you need to prepare it! Our roasted eggplant and tomato soup is vegan and gluten-free. Don’t like eggplant? Scroll down and you’ll find some variations that are just as delicious.
Fall in love with the velvety, satisfying tomato and roasted eggplant soup. All the comfort, none of the guilt! Roasted eggplant makes this soup incredibly creamy, without adding any dairy. That’s what makes it a super light soup, with only 102 calories per cup.
In the mood for a hearty, comforting dinner? Pair our tomato and roasted eggplant soup with any of our ooey gooey grilled cheese sandwiches! (dairy and vegan options available).
- 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 &Goudaa 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
Why you’ll love this tomato and roasted eggplant soup
- 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
- Is vegan and gluten-free
Some simple-but-still-delicious variations:
- Replace the eggplant for roasted cauliflower or canned white beans
- Add fresh basil, or pesto (homemade or storebought)
- Add a drizzle of Balsamic Glaze on top
How to make a super creamy tomato and roasted eggplant soup
- Roast the eggplant
- Saute some garlic and tomato paste
- Add water, crushed tomatoes and roasted eggplant, roasted cauliflower or white beans
- 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.
- Blend it until creamy. When blending 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.
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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
- 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
- 3/4 tsp salt
- 1– 12oz can tomato paste
- 2 cloves garlic, minced or grated
- 1– 28oz can crushed tomatoes
- 5 cups of water
- 2 –4 tbsp of pesto or 1 cup fresh basil chopped (See Note 3)
- 1/8 tsp ground black pepper
- Preheat oven to 400F. Line a large baking sheet with parchment paper. Arrange eggplant in a single layer and drizzle them with two tablespoons of the olive oil.
- Season with 1/8-1/4 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), remaining 1/2 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.
- We like to use Japanese eggplant for this dish because it has fewer seeds, but any eggplant will work.
- When blending 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.
- 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