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).
Grilled Cheese Recipes to make with our Tomato Eggplant 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 &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
Chop the eggplant small, so it takes less time to cook.
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.
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 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.
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Super Creamy Tomato & Roasted Eggplant Soup (Vegan & Gluten-Free)
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 10 cups 1x
- 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 tbsp extra virgin olive oil
- ¾ 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)
- ⅛ tsp 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), 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.
- 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.
- 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
Our Kitchen Inventions says
That looks so tasty, creamy and delicious. Can't wait to try it...thanks for the idea.
mayihavethatrecipe says
Thank you! The almond milk really 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 🙁
kitchenriffs says
Nice soup! Roast eggplant has terrific flavor, and eggplant combines so well with tomatoes. Classic pairing. Good stuff - thanks.
mayihavethatrecipe says
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 says
This looks like eggplant parmesan in a soup! Yummo
Vicky & Ruth says
Haha, yes! Sprinkle some Parmesan cheese on top and you got it!! 😉
natasha says
Loved this recipe! Super creamy and delicious!
★★★★★
Diane says
Mine turned out dark red, not like your picture. Do you think this means I did not add enough eggplant?
Vicky & Ruth says
It may be the type of tomatoes or eggplant you used. Did it still taste good?
Roni Gangwer says
Maybe this is a silly question, but do you cut the eggplant in half before roasting?
Vicky & Ruth says
No silly questions! You peel and cut the eggplant in cubes before roasting them. We will modify the instructions so they're more clear.