Creamy Eggplant Tomato Soup
A smooth, creamy, and wholesome roasted eggplant and tomato soup that’s vegan, gluten-free, and packed with fiber. Enhanced with cashews for richness and fresh herbs for flavor, this soup is perfect for a quick lunch, cozy dinner, or meal-prep-friendly option that’s both satisfying and nutritious.
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.
