Bookmark
This vegan eggplant tomato soup brings the warmth and bold flavors of the Mediterranean right to your bowl. It's full of silky eggplant, robust tomatoes, garlic, oregano, and smoked paprika, brightened just enough with balsamic vinegar. Ideal for a cozy night or a simple dinner party, it turns into a hearty meal with the addition of crunchy sourdough croutons.
I discovered this recipe when craving something comforting but light for winter evenings. It quickly became a favorite for sharing with friends who didn’t miss the meat one bit.
Ingredients
- Olive oil from Provence: adds fruity richness and supports gentle sautéing of vegetables
- Large onion: chosen firm and pale builds the savory base essential to French cooking
- Garlic cloves: freshly minced key for that aromatic kick
- Medium eggplants: cubed their tender, creamy texture absorbs all the flavors beautifully select firm, glossy skinned ones
- Large carrots: diced add natural sweetness and vibrant color
- Red bell pepper: chopped gives freshness and subtle bite
- Canned diced tomatoes with juice: provides a balance of acidity and sweetness try to find organic or positively sourced cans
- Tomato paste: intensifies the tomato depth look for a thick, rich variety without additives
- Vegetable broth: ensures the soup is flavorful and vegan homemade or high quality store bought work best
- Smoked paprika: introduced to add a gentle smoky undertone Spanish paprika is ideal
- Dried basil and oregano: classic Mediterranean herbs to deepen the herbal aroma dry versions should be fresh and fragrant
- Salt and freshly ground black pepper: seasoning essentials to harmonize the dish
- Crushed red pepper: adds subtle heat adjust to taste according to preference
- Balsamic vinegar: finishes the soup with bright acidity and complexity
- Sourdough bread for croutons: rustic and crunchy perfect for soaking up the soup’s flavors
Instructions
- Heat the pot and prep your station:
- Place a large heavy pot on medium heat and add the olive oil while you chop your ingredients so everything heats evenly for maximum flavor extraction
- Sweat onion and garlic:
- Add the chopped onion with a pinch of salt and cook gently, stirring often, for 5 to 7 minutes until translucent and just starting to golden. Add the minced garlic and cook another 30 seconds until fragrant but not browned to avoid bitterness
- Brown the eggplant:
- Add diced eggplant and a little extra olive oil if the pot seems dry. Season lightly with salt to draw moisture and encourage browning. Cook over mediumhigh heat, stirring occasionally, until the cubes collapse and develop deep golden spots, about 8 to 10 minutes
- Add carrots and pepper:
- Stir in diced carrots and red bell pepper and cook for 3 to 4 minutes. This softens the vegetables just enough to balance textures in the finished soup
- Toast the tomato paste and spices:
- Clear a hot spot in the pot, spoon in tomato paste, and cook it for 1 to 2 minutes until it darkens slightly and starts smelling sweet. Then sprinkle in smoked paprika, dried basil, oregano, black pepper, and crushed red pepper. Stir well to release their flavors into the paste
- Build the broth:
- Add the canned diced tomatoes with juice and pour in the vegetable broth. Scrape the bottom of the pot to lift all those caramelized bits and bring everything to a lively simmer
- Simmer until silky:
- Reduce heat and simmer uncovered for 20 to 25 minutes until carrots are tender and eggplant is silky soft, melding all the flavors together
- Blend to your preferred texture:
- You can leave the soup chunky for a rustic feel, partially blend with an immersion blender to combine creaminess and texture, or fully blend for a smooth, velvety result
- Finish with acid and adjust:
- Stir in balsamic vinegar, then taste carefully and add salt, pepper, or heat to adjust the flavor balance until bright and lively
- Make the croutons while the soup simmers:
- Toss sourdough bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and toast in a 190°C oven for 10 to 12 minutes until golden and crisp, or toast in a hot skillet tossing regularly for even color
- Serve:
- Ladle the soup into warmed bowls and scatter the crunchy croutons on top right before eating so they stay crisp
The smoked paprika is my secret weapon here. It adds this whisper of smoky warmth that makes the soup deeply satisfying without needing anything meaty. I recall one family dinner in Provence where this soup was the star. Everyone stayed warm and talked late into the evening as the croutons crackled on each spoonful.
Storage tips
Refrigerate leftovers in an airtight container for up to 4 days. To prevent sogginess, store croutons separately and add them fresh when serving. Reheat soup gently on the stove or microwave.
Ingredient substitutions
Eggplant can be swapped with a mix of zucchini and cremini mushrooms for a slightly lighter but still hearty version. Vegetable broth may be replaced with water and a quality vegan bouillon cube for good control over saltiness.
Serving suggestions
Serve this soup alongside a crisp green salad dressed simply with lemon and olive oil. A glass of dry rosé complements the Mediterranean flavors nicely, making it a complete, wellrounded meal.
This simple Mediterranean soup is comforting and flavorful. Serve hot with crunchy sourdough croutons for contrast.
Common Recipe Questions
- → Comment obtenir une texture onctueuse sans mixer complètement ?
Pour conserver un peu de texture, utilisez un mixeur plongeant par à-coups en laissant quelques morceaux. Cela apporte un équilibre entre douceur et rusticité.
- → Quels légumes peuvent remplacer l’aubergine dans ce velouté ?
Vous pouvez remplacer l’aubergine par un mélange de courgettes et champignons cremini pour une version plus légère avec une touche umami.
- → Comment rendre cette préparation sans gluten ?
Remplacez le pain au levain par un pain sans gluten pour les croûtons, en prolongeant légèrement le temps de cuisson au four pour plus de croquant.
- → Quelle est la meilleure façon de faire ressortir le goût de la tomate ?
Caramélisez la pâte de tomate dans la casserole jusqu’à ce qu’elle fonce légèrement ; cela intensifie les saveurs grâce à une légère douceur concentrée.
- → Comment conserver la soupe pour le lendemain ?
Laissez-la refroidir à découvert, puis conservez-la dans des récipients en verre hermétiques pour préserver la fraîcheur et éviter les saveurs indésirables.