Creamy Roasted Eggplant Tomato Soup

4.92 from 12 votes

Caramelized eggplant and juicy ripe tomatoes come together for an irresistible and creamy soup that’s secretly vegan and gluten-free!

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, dinner, lunch, Soup

Cuisine: American

Servings: bowls

Calories: 138kcal

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

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 cup of coconut milk which will give it a different flavor but provide a creamy texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months. Soup may need to be blended again after freezing to restore creamy texture.

Nutrition Facts are an estimate and will vary depending on specific brands you choose.

Nutrition