Creamy Eggplant Tomato Soup
Roasted eggplant and ripe tomatoes come together for an irresistible and creamy soup that’s secretly vegan and gluten-free!
I feel a little crazy for posting soup today considering the brutal heat wave that’s currently overtaking the Bay Area. But it’s just too good to wait so I’m banking on one of two things:
1. You live somewhere that’s currently chilly/rainy enough for soup
2. You’ll save it for as soon as the fall weather starts rolling in
Either way, trust me, you’re going to want to give this one a try!
This is another recipe that was inspired by our recent trip to Lake Tahoe. I love recreating meals from our travels because I feel like it’s a way to relive those memories and share them with you all.
We had this soup at the Lone Eagle Grill which sits right on the lake and has the most gorgeous views. If you ever get a chance to go, I highly recommend eating there during sunset. It’s so beautiful!
They also happen to have an entire vegetarian menu full of creative dishes which included this eggplant tomato soup. It was one of the first things we ordered and it blew us away!
If you don’t like eggplant because of the texture then this a great option for you. It gives the soup a delicious roasted flavor but other than that, you can’t even tell it’s there.
The version we had at the restaurant was served with dill crème fraiche but I wanted to see how it would turn out if I recreated it without dairy. Instead of using crème, I incorporated soaked raw cashews to give it a similar creamy texture.
The result? Pretty amazing, if I don’t say so myself. In fact, Brandon called it, the soup that’s going to break the internet. Lol, can you imagine if I let him name my recipes for me?
But seriously, it’s super tasty and it’s a great way to use up all of those ripe end-of-summer tomatoes. All you have to do is roast all of the veggies in the oven and then blend it up with the cashews and reheat!
I hope when the weather cools down that you get a chance to try it! And possibly dip your favorite crusty bread or grilled cheese in it too. :)
Creamy Eggplant Tomato Soup
Yield: 6 cups or 4 bowls
Prep Time: 10
Cook Time: 25
Total Time: 35
- 1/2 cup raw cashews
- 1 medium-size eggplant, diced into 1” cubes
- 5 large tomatoes, cored and diced
- 1 yellow onion, roughly chopped
- 3 garlic cloves
- 1/4 cup extra virgin olive oil
- salt & pepper, to taste
- 1 and 1/2 cup vegetable broth
- 1 tablespoon tamari or soy sauce (optional)
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 tablespoon fresh basil or 1 teaspoon dried
Preheat the oven to 400°F and then line two baking sheets with parchment paper.
Fill a small saucepan with 2 cups of water and bring to a boil over medium high heat. Remove from heat, add the cashews and allow to soak for at least 30 minutes.
Divide the eggplant, tomatoes, onion, and garlic among the baking sheets then pour half of the olive oil on each and sprinkle with salt & pepper. Use a spoon to stir the vegetables until they are evenly coated in oil. Transfer the baking sheets to the preheated oven and bake for 20 minutes, or until the eggplant is very tender. Remove from the oven and set aside to cool.
Once the vegetables have cooled down, transfer them to a blender. Drain the cashews then add them to the blender as well along with the vegetable broth, tamari and herbs. Blend on high until smooth.
Reheat the soup on the stove top or in the microwave before serving. Garnish with chopped cashews and fresh herbs and enjoy!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!