Creamy Roasted Tomato & Eggplant Soup
A creamy summer soup featuring roasted fresh baby eggplant, heirloom tomatoes, cherry tomatoes, garlic, onion, and fresh oregano. Pairs perfectly with toasted pita, baguette, or panini.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Mediterranean
- 3 lb fresh tomatoes (I use a mixture of heirloom and sun gold cherry tomatoes).
- 1 small Japanese eggplant
- 1 head garlic cloves peeled (10-12 cloves)
- 1-2 leeks (use 2 if they are small or 1 very large)
- 1/3 cup nutritional yeast
- 1 cup vegetable broth
- 1/3 cup fresh oregano and basil
- salt, black pepper, and red pepper or Aleppo pepper to taste
- 1 tbsp apple cider or lemon vinegar
- olive oil for serving (optional)
Heat oven to 400 degrees.
Slice large tomatoes in half or thirds. Roughly chop leeks and eggplant.
Add sliced tomatoes, cherry tomatoes, roughly chopped leeks and eggplant, and peeled garlic to a roasting tray. Roast in oven for 20-25 minutes.
Remove from oven and transfer vegetables to a blender. Add herbs, broth, nutritional yeast, salt and pepper. Process until smooth. Taste and add vinegar and additional seasonings if needed.
Serve soup with toasted pita, baguette, or to accompany a sandwich. Drizzle with olive oil and garnish with fresh herbs if desired.
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