Rich, creamy Eggplant Tomato Soup with plenty of fresh basil and garlic is a cozy bowl of comfort that your family is going to love!
Author Becky Striepe
1mediumeggplantcut into ½" cubes
1cupchopped sweet onion
1 ½cupvegetable brothdivided
½cupfull fat coconut milk(See note for alternatives)
½cuppacked fresh basil leavesminced
Heat the olive oil in a soup pot or Dutch oven on medium high heat, and saute the eggplant and onion for 5 minutes. Add ½ cup of the broth, reduce the heat to medium-low, then cover and cook for 10 minutes more, or until the eggplant softens.
Add the garlic, tomatoes, coconut milk, basil and the rest of the broth. Bring the mixture ot a boil, then reduce the heat and simmer, covered, until heated through, about 5 minutes. Now, either transfer in batches to your blender (see note) or use an immersion blender to blend the soup until it's pretty smooth. The final texture depends on what you prefer in a creamy soup. Season with salt, and serve or store!
You can serve immediately or freeze some of this soup to enjoy when tomatoes and eggplant are no longer in season (see note).
About the coconut milk: This soup does have a mild coconut taste to it. If that's not your thing, you can use the same amount of non-dairy creamer or cashew cream in place of the coconut milk.
About blending the soup: Are you using a regular blender? No problem! Just allow the soup to cool before you transfer it to the blender, so you don't have a soup explosion. A souplosion?
About freezing the soup: If you're going to freeze this soup right away, make sure to let it cool before you transfer it to your glass jars. Very hot soup in a cold jar could cause the glass to shatter, and I don't want that for you!
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Course Appetizer, Soup
Keyword eggplant tomato soup
Creamy Eggplant Tomato Soup from Glue & Glitter, https://www.glueandglitter.com/coconut-eggplant-tomato-bisque/