Creamy Eggplant Tomato Soup

1 medium-size eggplant, diced into 1” cubes
5 large tomatoes, cored and diced
1 yellow onion, roughly chopped
3 garlic cloves
1/4 cup extra virgin olive oil
salt & pepper
1/2 cup raw cashews, soaked overnight
1 and 1/2 cup vegetable broth
1 tablespoon tamari or soy sauce (optional)
1 tablespoon fresh oregano or 1 teaspoon dried
1 tablespoon fresh basil or 1 teaspoon dried

  1. Preheat the oven to 400°F and then line two baking sheets with parchment paper.
  2. Divide the eggplant, tomatoes, onion, and garlic among the baking sheets then pour half of the olive oil on each and sprinkle with salt & pepper. Use a spoon to stir the vegetables until they are evenly coated in oil. Transfer the baking sheets to the preheated oven and bake for 20 minutes, or until the eggplant is very tender. Remove from the oven and set aside to cool.
  3. Once the vegetables have cooled down, transfer them to a blender. Drain the cashews then add them to the blender as well along with the vegetable broth, tamari and herbs. Blend on high until smooth.
  4. Reheat the soup on the stove top or in the microwave before serving. Garnish with chopped cashews and fresh herbs and enjoy!

Original Recipes visit: Creamy Eggplant Tomato Soup @

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