This creamy roasted eggplant and tomato soup is a comforting, plant-based delight that’s naturally vegan and gluten-free.
Packed with fiber-rich vegetables, healthy fats from cashews, and subtle herbaceous notes, it’s both nourishing and satisfying.
Quick to prepare and perfect for meal prep, this soup offers a wholesome, low-saturated-fat option that works beautifully for lunch, dinner, or anytime comfort food.
Creamy Eggplant Tomato Soup
Equipment
- 2 Baking sheets
- Parchment paper or silicone mats
- Small saucepan
- Blender
- Large pot
- Measuring cups and spoons
- Knife and cutting board
- High-heat cooking spray
Ingredients
- ¼ cup raw cashews or substitute with sunflower seeds/coconut milk
- 1 lb eggplant stem removed, diced into 1-inch cubes
- 2 lbs ripe tomatoes diced into 1-inch cubes
- 1 large onion diced
- 5 garlic cloves roughly chopped
- High-heat cooking spray as needed
- 2 cups vegetable broth
- 8 fresh basil leaves or 1 tsp dried basil
- 1 tsp dried oregano
- 1 –2 tbsp white wine vinegar or tamari/soy sauce
- Salt and pepper to taste
Instructions
- Prepare the Cashews for Creaminess: Begin by bringing 2 cups of water to a gentle boil in a small saucepan over medium-high heat. Once the water reaches a rolling boil, remove the saucepan from the heat. Carefully add the raw cashews to the hot water and allow them to soak for at least 30 minutes. This soaking step softens the cashews, ensuring they blend into a silky, creamy texture that will give the soup its rich consistency without any dairy.
- Preheat the Oven and Prepare Baking Sheets: While the cashews are soaking, preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the vegetables from sticking and to make cleanup easier. This step ensures your roasted vegetables caramelize evenly, which is key for developing deep, rich flavors in the soup.
- Chop the Vegetables: Prepare your vegetables for roasting: remove the stems from the eggplant and dice it into approximately 1-inch cubes. Similarly, dice the tomatoes into 1-inch pieces, and roughly chop the onion and garlic cloves. Uniform sizes help the vegetables roast evenly, ensuring consistent texture and flavor throughout the soup.
- Arrange Vegetables on Baking Sheets: Spread the chopped eggplant, tomatoes, onion, and garlic evenly across the prepared baking sheets. Make sure the pieces are in a single layer to promote proper roasting rather than steaming. Lightly spray the vegetables with a high-heat cooking spray, or drizzle a small amount of oil if preferred. This will help them caramelize beautifully and enhance their natural sweetness.
- Roast the Vegetables to Perfection: Place the baking sheets in the preheated oven and roast the vegetables for 20–25 minutes. Halfway through roasting, check the vegetables and gently stir them to ensure even browning. The eggplant should become tender and slightly golden, the tomatoes should soften and release their juices, and the onions and garlic should develop a mild caramelized aroma. Once roasted, remove the vegetables from the oven and allow them to cool slightly before blending.
- Blend the Roasted Vegetables Smoothly: Transfer the roasted eggplant, tomatoes, onion, and garlic into a high-powered blender. Drain the soaked cashews and add them to the blender along with 2 cups of vegetable broth. Add the fresh basil leaves (or dried basil) and oregano. Blend on high speed until the mixture becomes completely smooth and creamy. This step creates the luxurious texture that makes the soup feel indulgent yet wholesome.
- Adjust the Flavor with Vinegar and Seasoning: Add 1 tablespoon of white wine vinegar to the blender and blend again briefly. Taste the soup and adjust the seasoning with additional vinegar if desired, as well as salt and pepper to your preference. The vinegar balances the sweetness of the roasted vegetables, adding a subtle brightness and depth to the overall flavor.
- Warm the Soup Gently: Pour the blended soup into a large pot and warm it over low heat. Stir occasionally to ensure even heating, but avoid bringing it to a rapid boil, which can alter the creamy texture. This gentle warming step ensures the soup is served at the perfect comforting temperature while maintaining its velvety consistency.
- Serve and Garnish: Ladle the soup into individual bowls. For an extra touch of flavor and visual appeal, you may garnish with fresh basil leaves, a drizzle of olive oil, or a sprinkle of cracked black pepper. Serve immediately while warm, pairing it with crusty bread, a light salad, or enjoy it on its own as a satisfying, nutrient-packed meal.
- Store Leftovers Properly: If you have any leftovers, allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to one week, or freeze for up to three months. Note that frozen soup may need to be blended again briefly upon reheating to restore its creamy texture.
Notes
- For a nut-free version, swap cashews with ¼ cup soaked sunflower seeds or add ½ cup coconut milk for creaminess. Each option maintains a smooth texture while offering a slightly different flavor profile.
- Uniformly chopping vegetables ensures even roasting and consistent soup texture.
- Roasting the tomatoes and eggplant enhances their natural sweetness, creating a rich, deep flavor without the need for added cream.
- Adjust the vinegar gradually to balance sweetness and acidity. Taste as you go to get the perfect flavor for your palate.
- This soup is perfect for meal prep: it keeps well in the fridge for up to a week and freezes beautifully for up to three months. Re-blend after freezing for a silky texture.
Chef’s Secrets for Perfect Soup
One key to achieving the ultimate creamy texture is properly soaking your cashews.
A 30-minute soak softens them just enough to blend smoothly, creating richness without dairy.
For extra flavor, roast the garlic and onion with a light sprinkle of salt before adding them to the baking sheet—this enhances their caramelization and boosts the savory depth of the soup.
Additionally, letting the roasted vegetables cool slightly before blending preserves the bright flavor of the tomatoes while preventing the soup from becoming overly watery.
Lastly, using fresh herbs like basil adds aromatic freshness that elevates every spoonful.
Serving Suggestions to Elevate Flavor
Serve this roasted eggplant and tomato soup with a slice of toasted whole-grain bread, a drizzle of high-quality olive oil, or a sprinkle of toasted seeds for crunch.
For a heartier meal, pair it with a simple green salad or a side of roasted vegetables.
This soup also works beautifully as a starter for dinner parties or a cozy weekday lunch.
Garnish with fresh basil, cracked pepper, or even a spoonful of dairy-free yogurt for an extra touch of indulgence.
Storage Tips for Best Freshness
To maintain flavor and creaminess, allow the soup to cool completely before refrigerating.
Store it in an airtight container in the fridge for up to seven days.
For long-term storage, pour the soup into freezer-safe containers and freeze for up to three months.
When reheating, gently warm on low heat and blend briefly to restore the smooth, creamy consistency.
Avoid boiling, as high heat can alter the texture and dull the vibrant roasted flavors.
Frequently Asked Questions
1. Can I make this soup nut-free?
Yes! Simply replace the cashews with ¼ cup soaked sunflower seeds or ½ cup coconut milk. Both options preserve the creamy texture while keeping the soup dairy-free and nut-free.
2. Can I use canned tomatoes instead of fresh?
Absolutely! Use 2 cans (14–15 oz each) of diced tomatoes. Drain excess liquid slightly to avoid a watery soup and roast them for added caramelization.
3. How can I make this soup spicier?
Add a pinch of red chili flakes or a small diced jalapeño to the vegetables before roasting. Start with a little and taste-test to reach your preferred spice level.
4. Can this soup be made ahead of time?
Yes, it’s perfect for meal prep. Prepare, blend, and store in the fridge for up to a week, or freeze for up to three months. Re-blend after reheating for the smoothest texture.
5. How do I adjust the soup thickness?
If the soup is too thick, add more vegetable broth or water while blending until the desired consistency is reached. If too thin, simmer gently on low heat to reduce it slightly, concentrating the flavors.
