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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)


  • Author: Vicky & Ruth
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 10 cups 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: Gluten-free and Vegan

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
  • 3/4 tsp salt
  • 112oz can tomato paste
  • 2 cloves garlic, minced or grated
  • 128oz can crushed tomatoes
  • 5 cups of water
  • 24 tbsp of pesto or 1 cup fresh basil chopped (See Note 3)
  • 1/8 tsp ground black pepper

Instructions

  1. 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.
  2. Season with 1/8-1/4 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 1/2 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. 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.
  3. 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.
  4. 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.

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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