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You are here: Home » Soups

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

Jul 23, 2024 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 4 reviews

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.

Bird's eye view of two white bowls filled with tomato and roasted eggplant soup on a black surface.

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
A sheet pan lined with parchment with cubed eggplant

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.
A soup pot with tomato and roasted eggplant soup with a cube of frozen homemade pesto before blending it.

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 months, 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, 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. 
Pouring creamy tomato and roasted eggplant soup into a clear glass bowl

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
Side view of two white bowls of creamy tomato and roasted eggplant soup

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.

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Bird's eye view of two white bowls filled with tomato and roasted eggplant soup on a black surface.

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


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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

Units Scale
  • 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

  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), 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.
  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

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Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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

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Reader Interactions

Comments

  1. Our Kitchen Inventions

    October 28, 2012 at 2:43 pm

    That looks so tasty, creamy and delicious. Can't wait to try it...thanks for the idea.

    Reply
    • mayihavethatrecipe

      October 28, 2012 at 3:28 pm

      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 🙁

      Reply
      • Elaine

        January 31, 2021 at 6:29 am

        Greetings! Where is almond milk in this recipe? It’s not mentioned in the ingredients list or the instructions. Thank you!

        Reply
        • Vicky & Ruth

          January 31, 2021 at 2:47 pm

          No, there isn't. What makes this soup creamy,y, believe it or not, is the eggplant.

          Reply
  2. kitchenriffs

    October 28, 2012 at 4:07 pm

    Nice soup! Roast eggplant has terrific flavor, and eggplant combines so well with tomatoes. Classic pairing. Good stuff - thanks.

    Reply
    • mayihavethatrecipe

      October 28, 2012 at 4:12 pm

      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.

      Reply
  3. Goldy

    February 02, 2014 at 3:40 pm

    This looks like eggplant parmesan in a soup! Yummo

    Reply
    • Vicky & Ruth

      February 03, 2014 at 7:39 am

      Haha, yes! Sprinkle some Parmesan cheese on top and you got it!! 😉

      Reply
  4. natasha

    October 31, 2019 at 12:51 pm

    Loved this recipe! Super creamy and delicious!

    Reply
  5. Diane

    September 22, 2020 at 10:40 pm

    Mine turned out dark red, not like your picture. Do you think this means I did not add enough eggplant?

    Reply
    • Vicky & Ruth

      September 25, 2020 at 4:14 pm

      It may be the type of tomatoes or eggplant you used. Did it still taste good?

      Reply
  6. Roni Gangwer

    September 28, 2020 at 9:48 pm

    Maybe this is a silly question, but do you cut the eggplant in half before roasting?

    Reply
    • Vicky & Ruth

      September 28, 2020 at 10:43 pm

      No silly questions! You peel and cut the eggplant in cubes before roasting them. We will modify the instructions so they're more clear.

      Reply
  7. Paula Z

    June 28, 2021 at 8:50 am

    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.

    Reply
    • Vicky and Ruth

      June 28, 2021 at 11:58 am

      Grilling the eggplant is an excellent idea for the summer. We will add it to the recipe notes. Thank you!

      Reply
  8. Linda Apple

    March 14, 2023 at 11:55 am

    Does it feeeze well?

    Reply
    • Vicky and Ruth

      March 14, 2023 at 5:19 pm

      Yes, you can freeze this soup!

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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