Vegan Eggplant Tomato Soup
55 min
|
easy
|
lactose-free,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 35 min | 55 min |
Introduction
This cozy vegan eggplant tomato soup is rich, smoky, and full of hearty vegetables that make every spoonful satisfying.
It’s the perfect comfort bowl for chilly nights, easy weeknight dinners, or a light lunch with a salad on the side.
Roasted-style flavors from eggplant, tomatoes, and smoked paprika pair beautifully with crunchy homemade sourdough croutons on top.
Ingredients (4 servings)
Ingredients
Ingredients for Croutons
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How to Make Vegan Eggplant Tomato Soup
-
Prep the vegetables
Wash the eggplants, carrots, and bell pepper, then dice them into small, even pieces for faster, more even cooking.
Chop the onion and mince the garlic, keeping them in separate piles so you can control when each goes in.
-
Start the soup base
Heat the olive oil in a large heavy pot over medium heat until it shimmers but is not smoking.
Add the chopped onion and cook, stirring often, until it turns translucent and lightly golden, about 5 to 7 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not brown or burn.
-
Cook the eggplant and vegetables
Add the diced eggplant, carrots, and bell pepper to the pot and sprinkle with the salt.
Cook, stirring often, until the eggplant softens and the vegetables pick up some golden edges, about 10 minutes.
-
Add tomato base and spices
Stir in the tomato paste, smoked paprika, dried basil, dried oregano, black pepper, and red pepper flakes.
Cook this mixture for 1 to 2 minutes, stirring, to toast the spices and deepen their flavor.
Pour in the diced tomatoes with their juices and the vegetable broth, scraping the bottom of the pot as you stir.
-
Simmer the soup
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer.
Partially cover the pot and cook until the carrots and eggplant are very tender, about 20 to 25 minutes.
Stir in the balsamic vinegar, then taste and adjust salt, pepper, or red pepper flakes as needed.
-
Blend or keep it chunky
For a rustic texture, leave the soup as is and simply mash a few eggplant pieces with a spoon.
For a smoother soup, blend part or all of it with an immersion blender, pulsing until it reaches your preferred consistency.
If using a countertop blender, work in batches and vent the lid slightly so steam can escape safely.
-
Prepare the sourdough croutons
While the soup simmers, heat your oven to 375°F and line a baking sheet with parchment for easy cleanup.
Toss the bread cubes with olive oil, salt, and a pinch of black pepper until every piece is lightly coated.
Spread the cubes in a single layer and bake, tossing once, until crisp and golden, about 10 to 15 minutes.
-
Serve the soup
Ladle the hot soup into bowls and top each serving with a generous handful of warm sourdough croutons.
Finish with an extra drizzle of olive oil or a sprinkle of fresh herbs, if you like.
Substitutions
- Eggplant -> zucchini
- Use diced zucchini instead of eggplant if you prefer a milder, sweeter vegetable that softens without getting quite as silky. Add it a few minutes later than eggplant, since zucchini cooks faster and can turn mushy if overdone.
- Sourdough bread -> gluten-free bread
- Swap the sourdough for your favorite sturdy gluten-free sandwich bread to keep the croutons crisp and fully vegan. Cut it into the same size cubes and watch closely, since some gluten-free loaves brown a bit faster.
- Smoked paprika -> chipotle chili powder
- For a deeper smoky kick, use chipotle chili powder instead of smoked paprika, starting with half the listed amount. Chipotle adds a touch of heat and a subtle earthy note that pairs beautifully with tomatoes and eggplant.
Tips
- Salt the eggplant in the pot
- Adding the salt when the eggplant first hits the pot helps draw out moisture, which speeds softening and encourages light browning.
- Cut vegetables the same size
- Keep the eggplant, carrots, and bell pepper in similar sized dice so they cook evenly and stay pleasantly tender, not mushy.
- Layer the flavors
- Toasted tomato paste and spices give the broth a slow-simmered taste, even though the soup cooks in under an hour.
- Use day-old bread for croutons
- Slightly stale bread makes the crispest croutons, because it dries out faster and soaks up the oil more evenly.
- Cool before blending large batches
- If you use a countertop blender for the whole pot, let the soup cool a bit to avoid steam splashes.
Nutrition Facts *
| Energy | 417 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 17 | g |
| Carbohydrates | 56 | g |
| Dietary Fiber | 15 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the eggplant from tasting bitter?
- Most modern eggplant is fairly mild, so you usually do not need to salt and rinse it ahead of time. If yours tastes bitter, peel it first, then sprinkle the cubes with salt and let them stand 20 minutes. Rinse well, pat dry, and continue with the recipe as written.
- What if my soup is too thick?
- Thin a thick soup with more vegetable broth or a splash of water, adding a little at a time. Let it simmer a few minutes after each addition so the texture settles before you add more.
- What if my soup is too thin or watery?
- Simmer the pot uncovered to let some liquid evaporate, which naturally thickens the broth without extra ingredients. You can also puree a cup of the soup and stir it back in for gentle body and creaminess.
- Can I make this soup ahead of time?
- Yes, this soup keeps well in the fridge for up to four days and the flavors actually deepen overnight. Store the croutons separately at room temperature so they stay crisp, then add them right before serving.
- Can I freeze this vegan eggplant tomato soup?
- Yes, the soup itself freezes very well for up to three months in an airtight container, leaving some headspace. Thaw overnight in the fridge, then rewarm gently on the stove, adding broth if it seems too thick.
Serving Suggestions
This hearty vegan eggplant tomato soup loves simple sides like a crisp green salad or avocado toast for a full meal.
For extra richness, swirl in a spoonful of cashew cream, coconut cream, or dairy-free pesto right before serving.
A sprinkle of fresh basil or parsley just before the croutons goes on adds color and a bright, fresh finish.
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