Vegan Eggplant Tomato Soup
1 h
|
easy
|
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
This vegan eggplant tomato soup leans Mediterranean and I season it like I mean it: silky eggplant, robust tomatoes, garlic, oregano, and smoked paprika, all snapped into focus with a splash of balsamic.
It is weeknight-easy but dinner-party good, cozy for soup season or Meatless Monday, and those crunchy sourdough croutons turn a bowl into a full meal.
Ingredients (6 servings)
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Ingredients
- 2 Tbsp olive oil olive oil
- 1 large onion, chopped onion 1 ct large
- 3 cloves garlic, minced garlic 0.27 head
- 2 medium eggplants eggplants 2 ct medium
- 2 large carrots, diced carrots 0.21 lb large
- 1 red bell pepper, chopped red bell pepper 1 ct
- 1 can (14.5 oz each) diced tomatoes diced tomatoes 1 can (14.5 oz each)
- 3 Tbsp tomato paste tomato paste 1.5 oz
- 4 cups vegetable broth vegetable broth 2 lb
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp dried basil dried basil 0.02 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp crushed red pepper crushed red pepper 0.03 oz
- 1 Tbsp balsamic vinegar balsamic vinegar 0.5 fl oz
Ingredients for Croutons
- 4 slices sourdough sandwich bread, cut into ½-inch cubes sourdough sandwich bread 0.22 loaf
- 2 Tbsp olive oil olive oil
- ¼ tsp salt salt
- pinch freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Vegan Eggplant Tomato Soup
-
Heat the pot and prep your station
Set a large heavy pot over medium heat and add 2 tablespoons olive oil while you chop so the pan is hot when you start.
-
Sweat onion and garlic
Add the chopped onion with a pinch of the salt and cook until translucent and lightly golden, about 5 to 7 minutes, then stir in the minced garlic for 30 seconds until fragrant.
-
Brown the eggplant
Add the diced eggplant and a drizzle more oil if the pot looks dry, season with a little more salt, and cook over medium high heat until the cubes collapse and take on deep color, about 8 to 10 minutes.
-
Add carrots and pepper
Stir in the diced carrots and red bell pepper and cook 3 to 4 minutes to start softening them.
-
Toast the tomato paste and spices
Clear a hot spot in the pot, add the tomato paste, and cook it for 1 to 2 minutes until it darkens slightly, then stir in smoked paprika, dried basil, dried oregano, black pepper, and red pepper flakes.
-
Build the broth
Pour in the diced tomatoes with their juices and the vegetable broth, scrape up any browned bits, and bring to a lively simmer.
-
Simmer until silky
Reduce heat to maintain a gentle simmer and cook uncovered for 20 to 25 minutes until the carrots are tender and the eggplant is lush and soft.
-
Blend to your preferred texture
For a rustic soup leave it chunky, or partially blend with an immersion blender for a creamy vibe while keeping some texture, and fully blend if you want velvet.
-
Finish with acid and adjust
Stir in the balsamic vinegar and taste, then adjust salt, pepper, and heat until it smacks with balanced flavor.
-
Make the croutons while the soup simmers
Toss the sourdough cubes with 2 tablespoons olive oil, 1/4 teaspoon salt, and a pinch of pepper, spread on a sheet pan, and bake at 375 F for 10 to 12 minutes until golden and crisp, or pan toast in a large skillet over medium heat, tossing often.
-
Serve
Ladle the soup into warm bowls and shower with hot, crunchy croutons right before eating so they stay crackly.
Substitutions
- Eggplant -> Zucchini and mushrooms
- Use half zucchini and half cremini mushrooms to mimic eggplant’s tender bite and savory depth while keeping it vegan, and you will get a slightly lighter body with a boosted umami edge.
- Vegetable broth -> Water plus bouillon
- Stir 4 cups hot water with a quality vegan bouillon paste or cube for clean, punchy seasoning that gives you control over salt and backbone.
- Sourdough -> Gluten free bread
- Swap in a sturdy gluten free loaf for croutons and toast a minute longer so the cubes dry through, giving you the same shatter-crisp finish without wheat.
Tips
- Salt the eggplant in the pot
- A small pinch early helps draw moisture so the cubes brown faster instead of steaming, which builds that meaty flavor you want.
- Caramelize the tomato paste
- Give the paste direct contact with the hot pot until it darkens and smells sweet, because that 60 to 90 seconds turns flat tomato into concentrated richness.
- Control heat like a pro
- If the pot ever looks dry while browning eggplant, add a teaspoon of oil at a time rather than a glug so you get color without greasiness.
- Blend strategically
- Pulse with an immersion blender in short bursts so you keep some eggplant and carrot texture, which makes each spoonful feel satisfying instead of monotone.
- Crouton crunch insurance
- Once baked, let croutons cool on the sheet pan so steam escapes and they stay crisp when they hit the hot soup.
- Make it tomorrow-proof
- Chill the soup uncovered until just cool, then store in glass containers so the tomato does not pick up off flavors and the texture stays clean.
Nutrition Facts *
| Energy | 320 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 17 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 14 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent the soup from tasting bitter?
- Brown the eggplant well, toast the tomato paste, and finish with balsamic, because that combo balances any edge from eggplant or canned tomatoes.
- My soup is too acidic, what now?
- Simmer 5 more minutes to mellow, then add an extra teaspoon of olive oil or a small pinch of sugar to round it out without making it sweet.
- The soup is watery, how can I thicken it?
- Uncover and simmer 5 to 8 minutes to reduce, or blend a couple ladles of soup and stir back in for body without adding starch.
- It came out too thick, how do I fix it?
- Whisk in hot water or more vegetable broth a half cup at a time until it loosens to your favorite spoonable consistency, then recheck salt.
- How do I keep croutons from going soggy?
- Add them at the table and store extras in an open bowl on the counter for a few hours, or re-toast in a 350 F oven for 3 minutes to revive.
- Can I make this ahead or freeze it?
- Yes, the soup holds 4 days in the fridge and freezes up to 3 months, but freeze croutons separately in an airtight container and re-crisp before serving.
Serving Suggestions
This soup loves a drizzle of good olive oil and a dusting of extra smoked paprika, and if you have fresh basil or parsley, a rough chop wakes the whole bowl up.
Pair with a crunchy salad or a grilled vegan cheese on sourdough for a full dinner, and if you want drama, finish with a spoon of dairy free pesto that swirls in like a boss.
More pairings:
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