Creamy Roasted Eggplant Tomato Soup
Creamy Roasted Eggplant Tomato Soup- caramelized eggplant and juicy ripe tomatoes come together for an irresistible and creamy soup that’s secretly vegan and gluten-free!
If you’re like me and you want to eat more eggplant but you don’t exactly love the texture then this eggplant tomato soup is the perfect recipe for you.
Roasting the eggplant brings out the flavor in the best way possible and combining it with ripe tomatoes, onion and garlic makes for a seasonally transitional soup that is sure to give you all the cozy autumn feels.
Creamy Roasted Eggplant Tomato Soup Ingredients
- Eggplant- I have only tested this recipe with Globe (American) eggplant and I’m not sure how using other varieties would effect the flavor as I’m not familiar with how other varieties taste. If you try it with another kind of eggplant please let us know in the comments below how it turned out!
- Tomatoes- Any kind of tomatoes will work here. Heirloom, roma, cherry, grape…doesn’t really matter. I prefer heirloom but they are so hard to find here in Athens. Oh how I miss those California heirloom tomatoes.
- Onion- I used a yellow onion and using a red may alter the color of the soup but the flavor will still be good.
- Garlic- Fresh garlic is a must here. So long as you properly coat it with oil and you don’t overcook the vegetables then you don’t have to worry about it burning.
- Basil- I personally love what fresh basil does for this soup but you can use dried basil and it is still delicious.
- Oregano- Again, fresh or dried will work here.
- Vegetable Broth- A flavorful broth is key for best results. My go-to is Better Than Bouillon.
- Raw Cashews- Soaked cashews give the soup a nice creamy texture without incorporating any obvious flavor. It’s the best dairy-free replacement for heavy cream, in my opinion. See below for how to make it nut-free.
- White Wine Vinegar– Vinegar gives a subtle tang (similar to what heavy cream would provide). I like using white wine vinegar as the fermentation infuses a bit more umami flavor.
- Salt & Pepper- Lastly, just a bit of salt & pepper to make your taste buds smile. :)
How to Make Creamy Roasted Eggplant Soup
The beauty of this soup is how simple it is to make and there is minimal clean up too!
- Roast the eggplant, tomatoes, onion and garlic on a sheet pan until caramelized and tender.
- Add to a blender with soaked cashews, vegetable broth, basil and seasonings. Blend until smooth.
- Add white wine vinegar and salt & pepper, to taste.
- Pour blended soup in a pot over medium low heat and cook until warm. Serve and enjoy!
Can it be made nut-free?
If you need to make the soup nut-free you can either omit the cashews altogether or replace them with 1/4-cup soaked sunflower seeds. Alternatively you can add 1/2 to 1-cup of coconut milk which will give it a different flavor but still provide a creamy texture.
This soup is not only super tasty but it’s a great way to use up all of those ripe end-of-summer tomatoes. Wherever you live, I hope when the weather cools down that you get a chance to try it soon! And possibly dip your favorite crusty bread or grilled cheese in it too. :)
Looking for more ways to enjoy eggplant?
- Roasted Eggplant and White Bean Dip
- Ratatouille Pasta Sauce
- Eggplant Curry with Cucumber Mint Raita
- Pasta Caponata
- Eggplant Rollatinis
Creamy Roasted Eggplant Tomato Soup
- ¼ cup raw cashews, see notes for substitutions
- 1 lb eggplant, stem removed and diced into 1-inch squares
- 2 lbs tomatoes , stem removed and diced into 1-inch squares
- 1 large onion, diced
- 5 garlic cloves, roughly chopped
- high heat oil spray
- 2 cups vegetable broth
- 8 fresh basil leaves, or 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1-2 tablespoons white wine vinegar, or tamari (soy sauce)
- salt & pepper , to taste
- In a small saucepan, add 2 cups of water and bring to a boil over medium high heat. Remove from heat, add the cashews and allow to soak for at least 30 minutes.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats.
- Distribute the chopped eggplant, tomatoes, onion, and garlic among the baking sheets and spray with high heat oil. Transfer the baking sheets to the preheated oven and bake for 20-25 minutes, or until the eggplant is tender. Remove from the oven and set aside to cool.
- Once the roasted vegetables have cooled down, transfer them to a blender. Drain the soaked cashews then add them to the blender along with the vegetable broth, and herbs. Blend on high until smooth. Add 1 tablespoon white wine vinegar and blend. Taste test to see if you prefer to add more. Add salt & pepper to taste.
- In a large pot, add the blended soup. Warm over low heat until heated through. Serve and enjoy!