Creamy Roasted Eggplant Tomato Soup

Ingredients

• 35 g (¼ cup)raw cashews (see notes for substitutions)
• 480 ml (2 cups)water
• 454 g (1 lb)aubergine, stem removed and diced into 2.5 cm (1-inch) squares
• 907 g (2 lbs)tomatoes, stems removed and diced into 2.5 cm (1-inch) squares
• 1 largeonion, diced
• 5 clovesgarlic, roughly chopped
• As neededhigh-heat oil spray
• 480 ml (2 cups)vegetable stock
• 8 leaves (or 1 teaspoon)fresh basil (or dried basil)
• 1 teaspoondried oregano
• 1–2 tablespoonswhite wine vinegar (or tamari)
• To tastesalt and pepper

Instructions

1. 1

   Soak the cashews

   Bring 480 ml (2 cups) of water to the boil in a small saucepan over a medium-high heat. Take the pan off the heat, add the cashews and leave them to soak for at least 30 minutes.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F). Line two baking trays with baking parchment or silicone mats.

3. 3

   Roast the vegetables

   Divide the aubergine, tomatoes, onion and garlic between the trays and coat them with high-heat oil spray. Roast for 20–25 minutes, until the aubergine is tender, then remove the trays from the oven and leave the vegetables to cool.

4. 4

   Blend the soup

   Once the vegetables have cooled, transfer them to a blender. Drain the cashews and add them with the vegetable stock, basil and oregano; blend on high until smooth. Add 1 tablespoon of white wine vinegar and blend again, then taste and add more vinegar if you like. Season with salt and pepper to taste.

5. 5

   Warm and serve

   Pour the blended soup into a large pot and warm it over a low heat until heated through. Serve.

What is roasted aubergine tomato soup?

This is a blended vegetable soup in which aubergine, tomatoes, onion and garlic are roasted before they meet the stock. The American-style recipe takes a familiar tomato soup in a heartier direction, using aubergine for body and cashews for a creamy texture without dairy.

Roasting concentrates the vegetables’ flavours, while vinegar brings a bright, tangy finish. The result is smooth and comforting, with fresh basil or dried basil and oregano for a herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 138 calories, 5g protein, 24g carbs, 4g fat.

The tomatoes and other vegetables provide most of the carbohydrates, while cashews and oil spray contribute some fat; the cashews also add a little protein. Pair a bowl with a source of protein, such as beans or lentils, and wholegrain bread to make a more substantial meal.

Why roast the vegetables?

Even pieces: Cutting the aubergine and tomatoes into similarly sized chunks helps them roast at a similar pace. Spread them across two trays so they have room rather than piling them into a deep layer.

Tender aubergine: The recipe gives a 20–25 minute roasting window, but the useful cue is that the aubergine is soft. Let the vegetables cool before blending, as the method specifies.

The cashew creaminess

Soaked cashews: A 30-minute soak softens the nuts so they can blend smoothly with the vegetables and stock. Drain them before adding them to the blender.

Smooth finish: Blend on high until no obvious pieces remain. If your blender is small, work in batches rather than filling it beyond its safe capacity.

Getting the seasoning right

Vinegar: Start with 1 tablespoon, then taste before adding the second. Its acidity lifts the roasted tomato flavour, so add it gradually to suit your preference.

Salt and pepper: Season after blending, when the vegetables and stock are combined. Taste again after warming, as the flavours can seem different once the soup is hot.

How to serve it

For a simple meal, serve the soup with crusty bread or toast for dipping. A green salad alongside adds freshness and a contrasting texture.

A few basil leaves make a fitting garnish, if you have extra. Keep any toppings modest so the roasted vegetables remain the focus.

Blending and warming safely

Hot contents: The vegetables should cool before blending, as directed. If blending in batches, avoid overfilling the jug and follow your blender’s guidance for warm ingredients.

Gentle heat: Once blended, warm the soup over a low heat until it is heated through. Stir as it warms to help prevent it catching on the bottom of the pot.

Recipe notes & tips

• Use two trays and spread the vegetables out so they roast rather than steam.
• Check the aubergine for tenderness at 20 minutes and continue roasting if needed.
• Allow the vegetables to cool before transferring them to the blender.
• Drain the cashews well after soaking so the soup’s texture stays balanced.
• Add the vinegar a little at a time and taste before adding more.
• Warm the blended soup gently over low heat, stirring as needed.

Variations

• Dried basil: Use 1 teaspoon dried basil instead of the 8 fresh leaves.
• Tamari finish: Use tamari in place of the vinegar as suggested in the ingredients.
• Extra herbs: Adjust the basil or oregano to suit your preferred herbal flavour.
• Chunkier texture: Blend briefly rather than continuing until completely smooth.
• More tang: Add the second tablespoon of vinegar gradually after tasting.

Common mistakes to avoid

• Crowded trays: The vegetables may soften without roasting well; divide them across both trays.
• Uneven chunks: Pieces of very different sizes can cook at different speeds; cut them to roughly 2.5 cm.
• Rushed soaking: Cashews may not blend as smoothly; soak them for at least 30 minutes.
• Blending while hot: Hot vegetables can create pressure in a blender; let them cool as directed.
• Too much vinegar at once: The soup can become overly sharp; begin with 1 tablespoon and taste.
• High heat in the pot: The soup can catch on the bottom; warm it over low heat and stir.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently in a saucepan over low heat, stirring occasionally, until heated through.

Frequently asked questions