Go Back
Roasted Creamy Tomato Eggplant Soup

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
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4

Ingredients
  

  • 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)

Instructions
 

  • 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.
Keyword plant based creamy roasted tomato eggplant soup, plant-based roasted eggplant tomato soup, roasted tomato creamy soup no coconut no oil, summer roasted tomato creamy soup, ultratruffle creamy tomato eggplant soup, vegan creamy roasted tomato eggplant soup