Simple Tomato And Eggplant Soup For A Quick And Nutritious Dinner

Sun-ripened tomatoes meet earthy eggplant. They dance in a symphony of flavors. Together, they create a soup of summer gardens and warm gatherings. Each spoonful brings a burst of freshness. Vibrant reds blend with deep purples. 

This is not just a soup; it’s an experience. As the seasons change, our cravings for comfort food grow. Tomato and eggplant soup answers the call. It’s rich yet light. A balance of tangy and creamy. 

Dive into this bowl of wholesome goodness. Let it transport you to a sunlit garden, where nature sings and flavor reigns. Join us in celebrating this timeless pairing. Welcome to the essence of summer.

What Is Tomato And Eggplant Soup?

Tomato and Eggplant Soup is a harmonious blend of two garden favorites. Sun-ripened tomatoes bring a tangy sweetness, while the eggplant adds a velvety depth. Together, they form a rich yet light broth. 

This soup celebrates summer’s bounty, often seasoned with herbs like basil or oregano. Its vibrant color and full-bodied taste make it a visual and culinary delight. Perfect for a comforting meal, it encapsulates the essence of warm, sunlit days.

History Of Tomato And Eggplant Soup

Tomato and Eggplant Soup finds its roots in Mediterranean cuisine, where both ingredients thrived under the sun. As trade routes expanded, so did the popularity of these vegetables. By combining them, cooks realized the complementary nature of their flavors. 

While it’s hard to pinpoint the exact origin, the soup likely evolved as regional variations merged. Over time, various cultures added their twist, enhancing the base with local herbs and spices. Today, it is a testament to culinary collaboration across ages and borders.

Interesting Facts About The Tomato And Eggplant Soup

• Origins: Both tomatoes and eggplants were initially cultivated in South America before becoming staples in global cuisines.
• Color spectrum: While we often imagine tomatoes as red and eggplants as purple, both come in various colors, including yellow, green, and white.
• Nightshade Family: Both tomatoes and eggplants belong to the nightshade family, alongside bell peppers and potatoes.
• Nutrition Powerhouse: The soup contains antioxidants, vitamins, and minerals.
• Texture Play: Eggplants add a creamy consistency to the soup without needing dairy.

What Makes The Tomato And Eggplant Soup Special?

• Harmonious Blend: Marrying tangy tomatoes and creamy eggplants creates a unique taste profile.
• Versatility: Served hot or cold, it’s perfect for any season.
• Nutritional Boost: Packed with vitamins, antioxidants, and fiber.
• Diet-friendly: Suitable for vegans, vegetarians, and gluten-free diets.
• Rich History: Rooted in Mediterranean traditions, with adaptations worldwide.

Ingredients List 

Ingredient Tips

• Tomato Soup: Opt for organic or sodium-reduced versions for a healthier choice.
• Eggplants: Choose firm eggplants with smooth, shiny skin, indicating freshness.
• Storage: Store eggplants at room temperature; refrigeration can make them spongy.
• Broth Boost: For a vegetarian version, replace chicken broth with vegetable broth.
• Freshness Check: Press the eggplant lightly; if it springs back, it’s fresh.
• Soup Consistency: Consider using creamy tomato soup variants for a richer taste.

Can You Vary Tomato And Eggplant Soup With Other Ingredients?

• Keto: Replace the tomato soup with a low-carb tomato base, add heavy cream for richness, and consider incorporating olive oil for healthy fats.
• Paleo: Use fresh tomatoes instead of canned ones and substitute bone broth for chicken broth.
• Gluten-Free: Ensure the canned tomato soup and broth are certified gluten-free, as some may contain gluten additives.
• Whole30: Opt for a sugar- and additive-free tomato base and use a compliant broth.
• Vegetarian: Switch out the chicken broth for vegetable broth.
• Vegan: Along with using vegetable broth, replace any dairy or meat additives with plant-based alternatives, like coconut cream, for richness.

Recipe Directions 

• Begin by roasting two medium eggplants at 350°F for 30-40 minutes, producing tender, caramelized flesh. 
• Scoop out the creamy eggplant insides and blend them into a silky puree. 
• Combine this velvety essence with two cups of tomato soup and bring the mixture to a gentle boil. 
• Let it simmer for five minutes, allowing the flavors to intertwine harmoniously. 
• Achieve your preferred consistency by gradually incorporating chicken broth.
• Finally, season to taste and serve this heartwarming creation piping hot. 
• This culinary masterpiece promises a symphony of flavors and textures in every spoonful.

Variations, Add-Ons, And Toppings

Variations

• Creamy Touch: Stir in a dollop of coconut milk or cream for a silkier texture.
• Spicy Kick: Add red pepper flakes or a dash of cayenne for some heat.

Add-Ons

• Proteins: Tofu cubes, shredded chicken, or chickpeas can elevate the soup’s protein content.
• Vegetables: Roasted bell peppers, zucchini, or spinach can be mixed for added nutrition and flavor.

Toppings

• Herbs: Fresh basil, parsley, or oregano provide flavor.
• Crunch: Croutons, toasted nuts, or pumpkin seeds add a delightful crunch.
• Cheese: A sprinkle of grated Parmesan, feta, or vegan cheese can elevate the soup’s richness.

Scaling The Recipe 

Determine The Scaling Factor

• If you want to double the recipe, the scaling factor is 2.
• If you want to make half the recipe, the scaling factor is 0.5.

Adjust Ingredients

• Multiply each ingredient quantity by the scaling factor. For example, if the recipe calls for 2 eggplants and you’re doubling them, you’d use 4.

Consider Cooking Equipment

• If scaling up significantly, ensure your cooking pot or blender can accommodate the increased volume. You might need to cook or blend in batches.

What Is Used For Garnishing?

• Fresh Herbs: Parsley, cilantro, basil, dill, chives, or mint can add color and aromatic nuances.
• Citrus Zest: Lemon, lime, or orange zest provide a bright and zesty contrast.
• Seeds and Nuts: Toasted sesame seeds, pumpkin seeds, sunflower seeds, or crushed nuts like almonds or pine nuts can add crunch.
• Dairy and Cheese: Dollops of sour cream, yogurt, or sprinkles of grated or crumbled cheese like feta or Parmesan.
• Edible Flowers: They add color and sophistication to any dish.

Can I Make Tomato And Eggplant Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Roast the eggplants first, as per the original method.
• Scoop out the insides and add them to the slow cooker along with the tomato soup.
• Add the chicken broth and mix.
• Set your slow cooker low for 4-6 hours or high for 2-3 hours. This will meld the flavors beautifully.

Instant Pot

• Use the sauté setting to heat the tomato soup briefly.
• Add the roasted and pureed eggplant.
• Close the lid and set it on the soup setting for about 15-20 minutes.
• Quick-release the pressure, stir well, and serve.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

• Convenience: Quick and easy, especially when you’re short on time.
• Consistency: Reliable taste and salt content.
• Variety: Comes in various flavors and dietary options (low-sodium, organic, bone broth, etc.).

Homemade Broth

• Flavor Depth: You can customize and build layers of flavors.
• Control: You determine the salt content and can avoid preservatives or additives.
• Economical: Utilize leftover bones, vegetable scraps, and herbs.
• Nutrition: Potentially more nutrient-dense, especially if you’re making bone broth.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For Tomato And Eggplant Soup? 

Meat

• Chicken: Shredded or diced for protein.
• Beef: Ground or stew chunks for a heartier texture.

Fish

• White Fish: Mild-flavored types like cod or tilapia.
• Shellfish: Shrimp or clams can be added for a coastal twist.

Pasta

• Orzo: A rice-shaped pasta perfect for soups.
• Tortellini: Filled pasta to make the soup more filling.

Vegetables

• Bell Peppers: Adds color and sweetness.
• Spinach or Kale: Introduce greens for nutrition.
• Zucchini: Offers a soft texture complementing eggplant.

Success Tips – Tips And Tricks For Making The Recipe  

Prepping Tips

• Mise en Place: Organize and measure ingredients beforehand to streamline cooking.
• Fresh Herbs: Add hardy herbs (rosemary, thyme) early; and delicate ones (basil, parsley) towards the end.
• Uniformity: Cut veggies uniformly to ensure even cooking.

Cooking Time Tips

• Simmer, Don’t Boil: A gentle simmer preserves flavor and prevents overcooking ingredients.
• Taste as You Go: Adjust seasoning incrementally for optimal flavor.
• Layering: Start with aromatic veggies (onions, garlic) to build a flavor foundation.
• Long-Cook vs Quick-Cook: Add ingredients like grains or hearty vegetables earlier; delicate ingredients (greens, seafood) later to prevent overcooking.

Nutritional Values 

Tomato and Eggplant Soup isn’t just a treat for the taste buds—it’s also a nutritional powerhouse. Each serving delivers a wholesome boost packed with essential vitamins, minerals, and antioxidants, marrying taste with health in a delightful dance.

What Are The Total Calories In The Soup?

Considering the mentioned ingredients and their typical quantities, a rough estimate might range from 100-200 calories per serving. For an accurate calorie count, you’d need to utilize nutrition calculation tools or software, inputting the exact amount of each ingredient.

Dietary Restrictions Of The Tomato And Eggplant Soup

• Gluten: Some canned tomato soups may contain gluten or be processed in facilities with gluten-containing products. Check labels if gluten-sensitive.
• Dairy: Some tomato soups may have dairy products. Opt for dairy-free versions if lactose intolerant or vegan.
• Meat Products: The chicken broth introduces animal products, making it unsuitable for vegetarians or vegans. Use vegetable broth as an alternative.
• Nightshades: Both tomatoes and eggplants are nightshades, which some individuals avoid due to sensitivities or specific health concerns.
• Sodium: Canned soups and broths can be high in salt. Choose low-sodium versions if needed.

Health Benefits Of The Tomato And Eggplant Soup

• Rich in Antioxidants: Tomatoes contain lycopene, known to combat oxidative stress.
• Heart Health: Potassium in both ingredients can help regulate blood pressure.
• Digestive Health: Fiber from eggplants promotes gut health and regularity.
• Low in Calories: An excellent choice for those watching their caloric intake.
• Vitamin Boost: Tomatoes provide a good dose of vitamins A, C, and K.

Nutrition Table 

How Can I Make Tomato And Eggplant Soup Lower In Sodium?

• Homemade Broth: Create your chicken or vegetable broth, allowing control over the salt content.
• No-Salt-Added Tomato Soup: Opt for canned tomato soups labeled “no salt added” or “low sodium.”
• Fresh Tomatoes: Replace canned soup with fresh tomatoes or no-salt-added canned tomatoes. You should adjust the consistency and seasoning.
• Limit Added Salt: Refrain from adding table salt; enhance flavor with herbs and spices.
• Rinse Canned Ingredients: If using any canned vegetables, rinse them to wash away excess salt.
• Check Labels: Some store-bought ingredients may have hidden sodium. Always read labels carefully.

How Can I Make Tomato And Eggplant Soup Lower In Sugar?

• Fresh Tomatoes: Use fresh tomatoes instead of canned tomato soup, which can contain added sugars.
• Check Labels: Choose canned tomato products labeled “no added sugars.”
• Avoid Sweetened Broths: Some broths might have sugars. Read ingredient lists carefully.
• Natural Sweetness: Enhance the soup’s natural sweetness with sautéed onions or carrots, avoiding the need for added sugars.
• Herbs and Spices: Elevate flavor with basil, oregano, or thyme, reducing the desire for sweetness.
• Limit Sweet Vegetables: While not common in this soup, be cautious of vegetables like sweet peppers or corn, which can increase sugar content.

How To Serve The Tomato And Eggplant Soup At Its Best?

• Warm Bowls: Pre-warm bowls to keep the soup hot longer.
• Crusty Bread: Offer slices of rustic bread or a warm baguette for dipping.
• Garnish: Top with fresh herbs, a drizzle of olive oil, or a dollop of yogurt or sour cream.
• Cheese: Grated Parmesan or crumbled feta adds a salty bite.
• Sides: Pair with a fresh green salad or a light sandwich for a complete meal.
• Croutons: Homemade croutons provide a crunchy contrast.

Perfect Side Dishes To Complement Tomato And Eggplant Soup

• Crusty Bread: Freshly baked sourdough or ciabatta, ideal for soaking up the soup.
• Grilled Cheese Sandwich: A classic pairing, offering a delightful crunch and melted goodness.
• Green Salad: Light salads with vinaigrette complement the soup’s richness.
• Bruschetta: Toasted bread topped with tomatoes, garlic, and basil.
• Quiche: A slice of vegetable or cheese quiche pairs beautifully.

How Long Can We Store The Soup?

• Refrigeration: In a sealed container, the soup remains fresh for 3-4 days. Ensure it cools to room temperature before refrigerating to avoid bacterial growth.
• Freezing: For extended storage, freeze the soup in airtight vessels or sturdy freezer bags. It stays good for 2-3 months.

Can I Make The Soup In Advance?

• Flavor Development: Soups often taste better the next day as flavors meld and intensify.
• Time-Saving: Prepare it a day or two before it is needed, reducing last-minute cooking stress.
• Event Planning: Ideal for parties or gatherings, ensuring you can focus on other preparations.
• Freezing: For longer-term storage, freeze individual portions. This provides quick, homemade meals on demand.
• Reheating: Warm the soup gently on the stovetop. If frozen, thaw overnight in the refrigerator first.

What Can We Do With Leftovers?

• Pasta Sauce: Reduce the soup to thicken and toss with your favorite pasta.
• Stuffed Vegetables: Use as a filling for bell peppers or zucchini boats, then bake.
• Casserole Base: Layer with vegetables, protein, and cheese for a hearty bake.
• Grain Bowls: Serve over rice, quinoa, or couscous, topped with fresh herbs.
• Shakshuka: Make indentations in the heated soup and crack eggs into them. Cover and simmer until eggs are cooked.
• Bruschetta Topping: Reduce, spread on toasted bread, and top with cheese.

Special Tools/Equipment Needed 

• Knife & Cutting Board: For slicing, dicing, and chopping additional ingredients.
• Baking Sheet: Useful for roasting the eggplants in the oven.
• Oven: To roast the eggplants until they’re soft.
• Large Soup Pot or Dutch Oven: Simmer the soup and combine ingredients.
• Stirring Spoon: Preferably wooden for stirring and ensuring the soup doesn’t stick to the pot’s base.
• Blender or Immersion (Stick) Blender: To puree the roasted eggplant. An immersion blender can puree the soup directly in the pot.
• Ladle: For serving the soup.
• Measuring Cups & Spoons: To ensure correct ingredient quantities.
• Strainer (Optional): If you prefer a smoother texture, you can strain the soup.
• Bowls: For serving and enjoying the soup.

Frequently Asked Questions 

Can I Use Green Or Yellow Tomatoes For This Soup?

Certainly. While red tomatoes are most common due to their rich flavor and vibrant color, green or yellow tomatoes can introduce a unique tanginess or sweetness, respectively. The final color and taste profile will vary, but the soup remains delightful.

What’s The Ideal Type Of Eggplant To Use?

With its smooth skin and mildly sweet flavor, the globe eggplant is commonly preferred for soups. However, one can experiment with other varieties, acknowledging that texture and flavor differ slightly.

How Can One Ensure The Eggplant Doesn’t Taste Bitter In The Soup?

To mitigate potential bitterness, consider salting the eggplant slices and allowing them to rest for about 30 minutes. Rinse and pat dry before roasting. This process, known as “sweating,” draws out bitter compounds.

Can I Use Dried Herbs Or Spices In This Soup?

Yes, dried herbs and spices can be utilized. Generally, dried herbs have a more concentrated flavor, so you should use them in smaller quantities than fresh herbs. Add them during the simmering phase to ensure they infuse the soup adequately.

Is There An Alternative Method To Roasting The Eggplant If I Don’t Have An Oven?

Indeed, if an oven isn’t available, you may grill the eggplant on a stovetop grill pan or an outdoor grill. Another option involves sautéing diced eggplant pieces in a pan until they soften. However, this might slightly alter the soup’s final flavor profile.

Simple Tomato And Eggplant Soup For A Quick And Nutritious Dinner

0 from 0 votes

Recipe by Hanna Barnes Course: Soup Recipe

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

200

kcal

Dive into the comforting embrace of Tomato and Eggplant Soup—a harmonious blend of sun-ripened tomatoes and velvety roasted eggplants. This culinary delight offers a rich tapestry of flavors, warming the soul with every spoonful.

Ingredients

• Condensed Tomato Soup

• Medium Eggplants

• Chicken Broth

Step-By-Step Directions 

• Preparation Steps
  Preheat the oven to 350°F (175°C).
  Wash and dry the eggplants.
• Cooking
  Place the eggplants on a baking tray and bake in the oven for 30-40 minutes or until soft to the touch.
  Remove from the oven and let cool slightly.
• Blending
  Cut the eggplants in half, scoop out the insides, and discard the skin.
  In a blender or hand mixer, puree the eggplant until smooth.
• Final Touches
  Combine the condensed tomato soup and the eggplant puree in a large pot. Stir well.
  Bring the mixture to a boil over medium heat.
  Reduce heat and let it simmer for about 5 minutes.
  Gradually add chicken broth to achieve the desired soup consistency. Stir well.
• Serving
  Pour the soup into bowls, garnish with fresh herbs if desired, and serve hot.

Recipe Video

https://www.youtube.com/watch?v=qC8QXuATZFg

Notes

• Opt for ripe tomatoes for a richer and sweeter flavor profile.
• Roasting the eggplant beforehand enhances the soup’s overall creaminess.
• This soup is an excellent base and easily adaptable with added proteins or grains.
• Consider drizzling high-quality olive oil just before serving for an added layer of richness.
• When added just before serving, fresh basil or oregano can elevate the soup’s aroma and flavor.

• Author
• Recent Posts

Hanna Barnes

Hey everyone, my name is Hanna, and I am a writer here at Soup Chick! I came across Lana’s website a few years back, and it reignited my love for making homemade broths and soups that wouldn’t break the bank, and would help me get all of my veggies in!

Here at SoupChick.com, I can offer you a range of different recipes to try, from basic broths, to making your own slow cooker chicken tortilla soup (trust me on this one- it is divine).

I hope that you enjoy making your own as much as I love finding new recipes for you!

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