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 or fire-roasted crushed tomatoes for a smokey flavor
- 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 the cubed 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.
- This soup you can be served cold in the summer months or hot in the winter months.
- In the summer months, you may want to grill the eggplant instead of roasting it. It will give the soup a nice smpkey flavor.
- 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.
- 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.
- Prep Time: 15
- Cook Time: 35
- Category: soup
- Method: stovetop
- Cuisine: Vegan
- 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