Vegan Eggplant Tomato Soup 5 ★

How to Make Vegan Eggplant Tomato Soup

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.