Imagine a velvety, comforting soup bursting with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs. Our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you…
Imagine a velvety, comforting soup bursting with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs. Our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!
Tomato Eggplant Soup: A Taste of the Mediterranean
Inspired by the flavors of the Mediterranean, this Roasted Eggplant Soup is a delightful fusion of classic and contemporary cuisine. The idea for this dish originated from a delicious recipe that my good friend Cynthia Ballantyne shared with me. She had enjoyed it at a fabulous hotel in Big Sur, California, and I was immediately captivated by its unique combination of flavors.
After experimenting and refining the recipe, I combined it with a similar eggplant soup recipe that I’d been making for years. This blending of the two resulted in a truly exceptional dish that captures the essence of both!
Why This Recipe Works
Easy to prepare with fresh ingredients. This recipe calls for ingredients available in major grocery stores and applies basic cooking techniques.
Roasting eggplant enhances its sweetness. The roasting process brings out the natural sweetness of the eggplant, creating a rich and satisfying flavor.
Mediterranean flair. Eggplant, tomato, garlic, and onion are a classic Mediterranean combination, providing a well-balanced and delicious taste.
Vinegar adds acidity. Red wine vinegar balances the richness of the soup and adds a bright, tangy element.
No heavy cream. This recipe is lighter and healthier than many puréed soups, as it calls for no cream (or milk).
Fresh herbs add brightness. The addition of thyme and chives provides a fresh, aromatic touch that complements the other ingredients.
Vegan and vegetarian-friendly. This recipe is suitable for both vegans and vegetarians, making it a versatile and healthy option.
Make ahead option. The soup can be made ahead and stored in the refrigerator, making it perfect for busy weeknights and/or stress-free entertaining.
Flexible and adaptable. This recipe is highly customizable, allowing you to adjust the seasonings to your tastes and modify the cooking method based on the equipment you have available.
Ingredients in This Roasted Eggplant Soup
Here’s all you need to prepare this delicious soup, all of which should be available in your local grocery store:
Eggplant – see the Tip below for my recommendations on what type of eggplant to use
Yellow onion
Garlic cloves
Fresh tomatoes – any type of tomato will work. If fresh tomatoes aren’t in season, for more flavor substitute canned diced tomatoes, drained
Fresh thyme
Fresh chives
Vegetable broth – I recommend using Better Than Bouillon brand (or homemade!)
Extra virgin olive oil
Red wine vinegar
Kosher salt
Fresh ground pepper
Quick Tip: Best Eggplant for This Soup
The most widely available (and least expensive) type of eggplant in the U.S. is the Globe, or American, variety and they work perfectly in this recipe. With an oval (teardrop) shape and a deep purple color, they range from around 6 to 10 inches long. Check out my recommendations on what to look for when picking out an eggplant.
How to Make Tomato Eggplant Soup
Here’s all you have to do to make this easy recipe:
Preheat the oven to 450 degrees.
Prep eggplant. Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded.
Roast eggplant. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
Cook onion, garlic and tomatoes. While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot or dutch oven over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
Add eggplant, herbs, and broth; simmer. Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
Stir in vinegar; purée. Remove from heat and add vinegar. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
Heat and serve. Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.
Variations and Substitutions
While this roasted eggplant soup is delicious as is, it is very flexible and you can modify it to suit your dietary needs or tastes. Here are a few ideas:
Give the soup some spice: add 1/4 to 1/2 teaspoon cayenne pepper or red pepper flakes.
Add crunchy texture: garnish the soup with plain or garlicky croutons.
Use roasted tomatoes: in a separate pan, roast the tomatoes at the same time you roast the eggplant. (Don’t do it in the same pan; the moisture from the tomatoes will cause the eggplant to steam instead of roast.)
Add or substitute fresh basil for one of the other herbs.
Serving Suggestions for Roasted Eggplant Soup
This Eggplant Soup recipe can be served as either a first course or a main course. For the latter, I recommend pairing it with one or two of these sides:
Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated. It can also be frozen for up to 2 months. Reheat over medium heat or in the microwave.
FAQs for Eggplant Soup
Do you peel eggplant for soup?
Peeling eggplant isn’t required, but I do recommend it for the best texture – especially for larger (more than 8 inches in length) eggplants as their skin can be tough.
Can you freeze eggplant soup?
Yes, you can freeze this soup. See directions above.
How many calories are in eggplant soup?
There are 117 calories in this Roasted Eggplant Soup with Tomato.
A velvety, comforting soup that bursts with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs, our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:6 to 8 servings
Diet:Vegan
Ingredients
1 1/2 pounds eggplant, peeled and cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil, divided use
1 cup chopped yellow onion
1 teaspoon chopped garlic
2 1/4 to 2 1/2 chopped and seeded fresh tomatoes – See Note
1 tablespoon fresh thyme
2 tablespoons chopped fresh chives, divided use
3 to 4 cups vegetable broth, divided use
1 tablespoon red wine vinegar
Instructions
Preheat the oven to 450 degrees.
Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat.
Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
Stir in vinegar.
Remove from heat. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.
Notes
Make ahead: Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated.
Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 2 1/2 cups canned diced tomatoes, drained
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Prep Time: 10 minutes 
Yield: 6 to 8 servings 
Diet: Vegan 
Category: Soups
Method: Roast and Cooktop
Cuisine: Mediterranean
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