Delicious Tomato And Eggplant Soup – Rich Tapresy Flavors

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Elevate your senses with our Tomato and Eggplant Soup Recipe! Ripe, sun-kissed tomatoes and roasted eggplant unite in a tantalizing bowl of flavor and depth. Each spoonful is a journey through a garden of richness, where the sweetness of tomatoes melds with the smoky allure of eggplant. Dive into a bowl of culinary delight, where comfort and sophistication harmonize in perfect balance. It’s not just soup; it’s a flavorful adventure that will leave you craving the next delightful bite.

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. 

Tomato and Eggplant Soup

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.

Tomato and Eggplant Soup

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.
Ingredient tips

Recipe Directions 

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

Variations, Add-Ons, And Toppings


  • 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.


  • 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.


  • 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.
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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.
Tomato and Eggplant Soup

How To Serve ?

  • 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.
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Perfect Side Dishes

  • 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.
Tomato and Eggplant Soup

Storage And Make Ahead

  • Make Ahead: Prepare the soup up to 2 days in advance, allowing flavors to meld for a richer taste.
  • Storage: Cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days.
  • Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even heating.
  • Texture Maintenance: Add a splash of broth or water when reheating if needed to adjust the soup’s thickness.
  • Garnish Fresh: Add a sprinkle of fresh basil or grated Parmesan cheese upon serving to refresh flavors and enhance presentation.
Tomato and Eggplant Soup

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.


  • Eggplant Prep: Roast or grill eggplant before adding to the soup for a smoky flavor.
  • Tomato Selection: Choose ripe, flavorful tomatoes or quality canned tomatoes for a rich base.
  • Aromatics Saute: Sauté onions, garlic, and celery until soft before adding tomatoes for depth of flavor.
  • Herb Infusion: Add fresh basil or oregano during cooking for aromatic richness.
  • Texture Balance: Blend the soup until smooth for a velvety texture, or leave some chunks for added depth.
Delicious Tomato And Eggplant Soup - Rich Tapresy Flavors

Delicious Tomato And Eggplant Soup – Rich Tapresy Flavors

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Course: Soup Recipe


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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.


  • 2 cans 2 Condensed Tomato Soup

  • 2 2 Medium Eggplants

  • 1/2 cup 1/2 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.
  • Knife & Cutting Board
  • Baking Sheet
  • Oven
  • Large Soup Pot or Dutch Oven
  • Stirring Spoon
  • Blender or Immersion (Stick) Blender
  • Ladle
  • Measuring Cups & Spoons
  • Strainer (Optional)
  • Bowls


  • 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.

Nutrition Table 

Nutrition Table 

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