- Eggplant → Zucchini or roasted cauliflower for a lighter twist on this creamy eggplant soup.
- Cherry tomatoes → Canned diced or Roma tomatoes for a quick eggplant tomato soup.
- Garlic → Roasted garlic for sweetness or garlic powder for convenience.
- Thyme → Oregano or Italian seasoning.
- Olive oil → Brush with broth instead if limiting oil.
- Onion → Use leeks or shallots for a sweeter taste.
- Red pepper flakes → Smoked paprika for mild heat and smoky depth.
- Cannellini beans → Great northern beans or chickpeas for a similar creamy texture.
- Parsley → Fresh basil or baby spinach for a bright, fresh finish.
Creamy Mediterranean Eggplant Soup
Servings: 4 people
- 2 eggplants
- 2 cups (300 g) cherry tomatoes
- 3 cloves garlic
- 1 teaspoon thyme or more to taste
- 3 tablespoons extra virgin olive oil divided — 2 for roasting the eggplant, 1 for the onion
- 1 large onion chopped
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt more or less to taste + black pepper to taste
- 3 cups (750 ml) vegetable broth or more for a thinner soup
- 1 can cannellini beans 15 oz / 400 g can — drained and rinsed
- 1 handful parsley chopped
- 1 wedged lemon for serving
- Roast the Vegetables: Preheat oven to 430°F (220°C) and line a baking sheet with parchment paper.Cut 2 eggplants in half lengthwise, score the flesh, brush with 2 tablespoons olive oil, and season with ¾ teaspoon salt, pepper, and 1 teaspoon thyme. Place cut-side down.Add 2 cups cherry tomatoes and 3 cloves garlic (peeled), drizzle with a bit more olive oil, and roast for 35–40 minutes, until tender and caramelized.👉 Air fryer option: Cook at 390°F (200°C) for 20–25 minutes.
- Simmer the Soup: Heat 1 tablespoons olive oil in a large pot over medium heat. Add 1 large onion (chopped) and ¼ teaspoon red pepper flakes, and cook for 4 minutes until soft.Pour in 3 cups vegetable broth and 1 can cannellini beans (drained and rinsed). Simmer for 10 minutes.Scoop out the roasted eggplant flesh and add it to the pot with tomatoes and garlic.
- Blend Until Creamy: Blend the soup with an immersion or standing blender (careful, it’s hot!) until smooth and creamy.Taste and adjust seasoning with salt, pepper, or thyme.
- Serve and Enjoy: Serve warm with a squeeze of lemon, a dollop of Greek yogurt or Skyr, and a drizzle of olive oil.Top with 1 handful parsley, feta, or croutons for extra flavor and texture.
Substitutions
Tips
- Roast for maximum flavor: Let the eggplant and tomatoes caramelize for that deep, smoky sweetness.
- Blend to your liking: Go smooth and velvety or keep it rustic with a few hearty chunks.
- Add creaminess naturally: Cannellini beans make it rich and high-fiber without cream.
- Taste as you go: Adjust salt, pepper, or thyme, then finish with olive oil or a squeeze of lemon for brightness.
- Customize your toppings: Add roasted chickpeas, a spoon of Greek yogurt, or fresh basil for extra flavor.
- Meal prep friendly: It keeps up to 4 days in the fridge or freezes beautifully for later.
