Eggplant Soup (Quick and Easy)

This easy Eggplant Soup is fresh, light, and at the same time, quite filling! A medley of healthy, rustic veggies, vegetable broth, & warm, aromatic spices is simmered together before blending into a rich, creamy, dairy-free soup.

Do you like eggplant? I LOVE eggplant and the potential it has in so many different dishes. This eggplant soup, in particular, is a great way to sneak in this tasty veggie, even if eggplant isn’t your favorite.

Salting the eggplant in advance helps eliminate the unpleasant bitter flavors that give eggplant a lousy rep, ultimately making this eggplant soup absolutely delicious.

The eggplant is cooked with a combination of veggies and blended into a thick, extra creamy vegan vegetable soup.

It’s great to make once and enjoy throughout the week, especially during the late summer and early fall when eggplant and tomatoes are abundant.

If you’re just as excited about eggplant as I am, don’t miss this roasted eggplant salad or this roasted eggplant dip, but first – let’s make the best eggplant soup.

Why You’ll Love This Recipe

• You’ll love the colorful variety of nutrient-dense vegetables blended into a delicious soup.
• You can cook a batch now and one for later. Doubling up on the recipe is effortless, and it all freezes very well.
• This easy recipe is great for beginners.
• This eggplant soup recipe is special-diet friendly. Everything is gluten-free, dairy-free, and vegan—no modifications are necessary.
• Make creamy eggplant soup without heavy cream.
• This soup is an excellent opportunity to use up extra fresh produce.

Ingredients You’ll Need

• Eggplants + salt – The most common variety are globe eggplants, but there are several to choose from, like fairytales, Chinese, and Sicilian.
• Extra virgin olive oil – Use your finest olive oil to saute the veggies for the best flavor.
• Onion & carrots – The first two flavors to go in the pot. Onion builds on the savory flavors, and carrot intensifies the aromatics. You can use any onion (yellow onion, sweet white onion, red onion, shallot, etc.).
• Red bell pepper – To introduce zesty, slightly citrusy flavors to the soup.
• Tomatoes – I used a slicing tomato, but smaller varieties like Roma, grape, or cherry will also add a pop of umami flavor. What’s most important is using ripened bright red, juicy tomatoes.
• Vegetable stock – Stock doubles as the liquid element and a flavor enhancer. If possible, use low sodium vegetable stock.
• Spices & seasonings – The veggies and stock are the primary sources of flavor, so I kept the spices simple. You will only need red paprika, cayenne pepper, and garlic powder.

How To Cook Eggplant Soup

1. Prep the eggplant for soup: First, cut the eggplant into thick slices (about 5 to 8 slices), then sprinkle on both sides with salt. Set the salted eggplant in a colander for at least 30 minutes. You will start to see moisture build on the surface of the eggplant. Rinse the pieces under cool water, pat them very dry, and cut them into small cubes.
2. Saute the veggies: While the eggplant rests, warm the olive oil over medium heat in a large pot, and cook the onion and carrots until the veggies begin to soften (4-6 minutes). Next, add the red bell pepper and tomato slices and cook for another 5 minutes. Then, add the eggplant, give everything a good stir, and let cook until the eggplant starts to soften.
3. Add the stock and simmer: Add the vegetable stock, red paprika, cayenne pepper, and garlic powder, and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 25 to 30 minutes. Then, turn off the heat, and let the soup cool.
4. Blend, reheat and serve: Once cool, pour your soup in batches into a food processor or high-speed blender, or use a handheld immersion blender and blend until smooth. Return the blended soup to the pot and bring it back to a simmer. Then, turn off the heat. Serve hot.

Recipe Tips

Salt your eggplant. This tried-and-true technique helps draw out excess moisture and neutralize overly bitter flavors while seasoning the vegetable.

Chop your vegetables about the same size, so they saute at the same rate. You will eventually blend everything, so cutting the veggies into perfect shapes isn’t as important.

Deglaze the pan with a splash of red wine. Before adding the stock and spices, add a splash of your favorite cab or zinfandel to the pot and cook for 30 to 60 seconds while you scrape up any tasty browned veggie bits. Then, add your liquid.

Toast your spices & seasonings. Heat a small pan over medium-low heat. Add the spice trio and cook just until fragrant. This will draw out more of their warm, delicious flavors.

Let the soup cool before blending. If the soup is too hot, it could damage your food processor.

Variations & Serving

Add more veggies. Cauliflower florets, parsnip, chopped zucchini or yellow squash, and diced potato go great in this eggplant vegetable soup.

Make creamy roasted eggplant soup. Instead of sauteeing the vegetables, roast them in the oven.

To do this, first, lightly brush them with olive oil and spread over a rimmed baking sheet in a single layer. Then roast the vegetables at 375F for about 20 to 25 minutes or until soft and golden brown. Add the roasted vegetables to the pot and continue cooking the soup.

Adjust the spice trio to your tastes. In addition to paprika, cayenne, and garlic powder, try adding chipotle chili powder, onion powder, and ground oregano. To turn up the heat, add a pinch of red pepper flakes. Use smoked paprika for that smoky flavor.

Add garnishes. This creamy soup is perfect finished with just a drizzle of olive oil, a squeeze of lemon juice, and some freshly chopped herbs like chives, parsley, basil, or thyme.

You can also take the flavor to the next level by adding a spoonful of sour cream, Greek yogurt, goat cheese, or grated Parmesan cheese (use dairy free if needed). Add some pepitas for crunch.

This eggplant soup is perfect for lunch or dinner, served with crusty bread and a light salad.

Try it with these healthy salads:

• Romaine Lettuce Salad
• Mediterranean Tomato Salad
• Mediterranean Quinoa Salad
• New Potato Salad
• Quinoa Vegetable Salad

Storing & Freezing

• Storing: Let cool to room temperature, pour into a glass, airtight container, and store in the fridge for 3-4 days.
• Freezing: After cooling, pour the soup into a freezer-safe container, leaving a few inches of room at the top for expansion, and freeze for 2 to 3 months. Let thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I make this eggplant vegetable soup with canned tomatoes instead of fresh tomatoes?

Fresh tomatoes are best, but if you’re in a pinch, you can use a can of diced tomato (even better if they’re fire-roasted!).

Do I need to peel eggplant for soup?

It’s a matter of preference but not necessary. The firm purple skin contains many nutrients, and the texture isn’t distinguishable once blended.

Are aubergine and eggplant the same thing?

Yes, they are. Aubergine is a French word and is used primarily in Europe. So, in a restaurant somewhere in Europe, you will see “aubergine soup” on the menu instead of “eggplant soup.”

More Creamy Soup Recipes You’ll Love

• Armenian Yogurt Soup
• Cauliflower & Carrot Soup
• Celery Root Soup
• Red Lentil Soup with Coconut Milk

Eggplant Soup

Yield: 6 portions

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This eggplant vegetable soup recipe is very easy to make. This soup is light and, at the same time, quite filling and satisfying without being too heavy.

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Ingredients

• 2 large eggplants (about 1 pound each)
• salt
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, grated
• 1 red bell pepper, chopped
• 3 tomatoes, sliced
• 4 cups low sodium vegetable stock
• 1/2 Tbsp red paprika
• 1/4 tsp cayenne pepper
• 1/2 Tbsp garlic powder

Instructions

1. Slice the eggplant across into several rings - about 5 to 8. Sprinkle the pieces generously with salt and let them sit in a colander for about 30 minutes. You will see a lot of liquid accumulate on top of the eggplant.
2. In the meantime, heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring occasionally, for about 4 to 6 minutes until the vegetables start to soften. Add the red bell pepper and tomato slices and cook for another 5 minutes.
3. Rinse the eggplant pieces, pat them dry with a paper towel, and cut them into small cubes. Place the eggplant into the pot. Mix the vegetables and let them cook for another 5 minutes until the eggplant starts to soften.
4. Add the vegetable stock, red paprika, cayenne pepper, and garlic powder. Bring to a boil and reduce heat. Cover and let it simmer for 25 to 30 minutes to allow the flavors to blend. Turn off the heat and let it cool.
5. Once the soup is cool enough to handle, blend it using an immersion blender or a food processor. Return the pureed soup to the pot and bring it back to a simmer. Then turn off the heat. Serve hot.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases.

• 
  ZWILLING J.A. Henckels Kitchen Knife
• 
  Multipurpose Wood Cutting Board
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  Low Sodium Vegetable Broth
• 
  Cayenne Pepper
• 
  Simply Organic Paprika
• 
  Simply Organic Ground Garlic

Nutrition Information

Yield 6 Serving Size 1/6 of recipe
Amount Per Serving Calories 116Total Fat 5.2gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 4.1gCholesterol 0mgSodium 144.8mgCarbohydrates 17.3gFiber 6.9gSugar 9.7gProtein 2.9g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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