Roasted Eggplant and Tomato Soup

5 from 2 votes

Roasted Eggplant and Tomato Soup

This Roasted Eggplant and Tomato Soup with white beans is a flavor-packed, high protein dinner you'll crave. It's easy to make, uses pantry ingredients, and leftovers reheat like a dream! Garnish with creamy feta and crunchy croutons for a hearty, nourishing meal that's sure to impress. (Vegan and Gluten Free option).

Prep Time10

Cook Time45

Total Time55

Servings:

Author: Bri Beaudoin

Ingredients

Roasted Veggies

2 medium eggplants (1.5 lb/0.68 kg total)
3 tablespoons extra virgin olive oil
½ teaspoon fine sea salt
12 oz cherry tomatoes (or grape tomatoes or similar)

Rest of Soup

3 tablespoons extra virgin olive oil
1 large thinly sliced shallot (or 1 small red onion)
4 cloves minced garlic
½ teaspoon smoked paprika (see note 1)
¼ to ½ teaspoon red pepper flakes
2 tablespoons tomato paste
½ teaspoon fine sea salt
1 (28 fl oz/796ml) can crushed tomatoes (see note 2)
4 cups vegetable broth
2 (14 fl oz/398 ml) cans butter beans (rinsed and drained, see note 3)
1 tablespoon tamari (or soy sauce)

Croutons and Toppings

½ baguette (or demi-baguette or crusty bread, see note 4)
1 tablespoon extra virgin olive oil (more for garnish, optional)
¼ teaspoon fine sea salt
½ cup crumbled feta cheese (for garnish, see note 5)
fresh basil (for garnish, optional, see note 6)

US Customary - Metric

Instructions

Preheat: Position oven racks in the upper- and lower-thirds of oven. Preheat to 425℉ (220℃).
Roast Veggies: Chop 2 medium eggplants into 1.5-inch (3.8 cm) pieces. Scatter on a parchment-lined baking sheet. Drizzle with 3 tablespoons extra virgin olive oil and toss to coat. Sprinkle with ½ teaspoon fine sea salt. Bake on upper rack for 15 minutes. Add 12 oz cherry tomatoes to the same sheet, toss to mix, then return to the oven (upper rack) until the eggplant is brown and tomatoes bursting, 20 to 25 minutes. (Keep oven on).
Start Rest of Soup: Meanwhile, in a large pot, warm 3 tablespoons extra virgin olive oil over medium heat. Add 1 large thinly sliced shallot, 4 cloves minced garlic, ½ teaspoon smoked paprika, and ¼ to ½ teaspoon red pepper flakes. Cook, stirring frequently, until fragrant but not golden, about 2 minutes. Add 2 tablespoons tomato paste and ½ teaspoon fine sea salt and cook, stirring continuously, until its red color darkens slightly, about 2 minutes.
Simmer: Add 1 (28 fl oz/796ml) can crushed tomatoes and 4 cups vegetable broth. Increase heat to bring to a boil, then reduce heat to maintain a simmer. Stir in 2 (14 fl oz/398 ml) cans butter beans and 1 tablespoon tamari. Simmer for at least 10 minutes (or until veggies are ready).
Croutons: Meanwhile, cut (or tear) ½ baguette into 1-inch (2.5 cm) pieces. Scatter on a baking sheet. Drizzle with 1 tablespoon extra virgin olive oil, toss well. Sprinkle with ¼ teaspoon fine sea salt. Bake on the lower rack until golden, about 10 minutes.
Add veggies: Transfer the roasted eggplant and tomatoes to the soup. Simmer for another 10 to 15 minutes for the flavors to meld. Taste and season with more salt, if needed.
Serve: Ladle soup into bowls. Scatter croutons and ½ cup crumbled feta cheese over the bowls of soup. Finish by scattering fresh basil on top (tear large leaves with your fingers).

Notes

Smoked Paprika: Use Smoked Sweet Paprika (rather than Smoked Hot Paprika). Regular paprika is the sweet variety. So, if it doesn't specify, it's usually "sweet". If in doubt, taste to confirm ("hot" will be spicy).
Crushed Tomatoes: You can substitute a can of whole peeled tomatoes instead, but you'll need to crush the tomatoes (with your hands or in a blender) before using. The soup will have a thicker consistency than if made with crushed tomatoes, but it's still delicious!
Butter Beans: Sometimes labelled "Lima Beans". I love Butter Beans because they hold their shape, even after simmering in the soup. You can substitute Cannellini, Great Northern, or Kidney beans if needed.
Baguette: A demi-baguette is half the size of a regular baguette. You can substitute sourdough or crusty bread, about 5 cups cubed. Or you can use storebought croutons and skip step 5 (homemade croutons).
Vegan option: Use a vegan feta cheese substitute or skip.
Basil: A fresh herb adds a nice pop of flavor and green color to this soup. I recommend basil leaves—but you could swap fresh thyme leaves, fresh oregano leaves, or chopped parsley.
Storage tips: Soup can be refrigerated for up to 4 days or frozen for up to 3 months.
Yield: About 10 cups. Nutritional estimates assume 2 cups per serving.

Nutrition