Tomato Basil Soup with Roasted Eggplant-The Little Shop of Olive Oils

Tomato Basil Soup with Roasted Eggplant


  • 6 ripe tomatoes, roughly chopped
  • 1 medium-sized eggplant, diced
  • 4 cups vegetable broth
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1/3 cup fresh basil leaves, plus extra for garnish
  • 3 tablespoons Premium Extra Virgin Olive Oil, plus more for drizzling
  • 1 teaspoon sugar (optional)
  • Salt and pepper, to taste
  • 1/2 cup heavy cream or coconut milk (optional for creaminess)
  • 1 teaspoon red chili flakes (optional for added heat)


  • Preheat your oven to 425°F (220°C). Spread the diced eggplant on a baking sheet, drizzle with 2 tablespoons of EVOO, and season with salt and pepper. Toss to coat evenly and roast in the oven for about 20-25 minutes or until the eggplant is golden and tender. Remove and set aside.
  • In a large pot, heat 1 tablespoon of EVOO over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
  • Add the chopped tomatoes to the pot, stir well, and let them cook down for about 5-7 minutes. If you like, you can add sugar at this point to balance the acidity of the tomatoes. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes.
  • Using an immersion blender (or transferring to a countertop blender), blend the soup until it reaches a smooth consistency. If using a countertop blender, ensure the soup is cool enough to handle and always be cautious of steam.
  • Return the blended soup to the pot (if you used a countertop blender). Let the soup simmer for another 5-7 minutes. Season with salt, pepper, and red chili flakes (if using).
  • Ladle the soup into bowls, Garnish with the roasted eggplant pieces, fresh basil leaves, and heavy cream or coconut milk if using. 
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1 comment

My favorite mmmmm!!

elida ross

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