Roasted Aubergine and Tomato Soup with Parmesan Crouton - one of the most tastiest vegetables combined with the lovely natural sweetness of fresh tomatoes in this Amazing Soup, perfectly completed with some crispy Parmesan Croutons, what more could one ask for.
Aubergine (Eggplant) is definitely up there as one of my favourite vegetables. When roasted it has a lovely texture and flavour and is delicious in a variety of different dishes, such as curries, rice, pasta etc.
This Roasted Aubergine and Tomato Soup are super easy to make. Just add the bulk of the ingredients to a roasting dish and roast in the oven till softened to bring out those lovely flavours of the vegetables and then all that's left to do is combine them with the stock and remaining ingredients to blend into a delicious smooth soup.
As it is, this Roasted Aubergine and Tomato Soup is totally fat free, but I like to take it to a whole other level, by serving it topped with some amazingly crispy Parmesan Toast Croutons. Seriously a mouthful of soup with one of those croutons is like a flavour explosion in your mouth.
There are so many other variations you can make on this too, serve with just a little-grated cheese on top, or some seasoned chickpeas, shredded protein like chicken or sausage is also delicious or you could even drizzle with a little light coconut milk or fat-free yoghurt.
Hey, you can even use this Roasted Aubergine and Tomato Soup as a sauce over chicken, or stirred through some pasta. Endless possibilities or different meals you can make. I love recipes were they can be adapted like that.
To blend the soup so it's lovely and smooth. I use my Nutri Ninja Blender with Auto IQ. This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables.
Any blender, including a stick immersion blender will work for blending this Roasted Aubergine and Tomato Soup.
Love aubergine (eggplant) and wondering what other recipes you can make with it? Check out these:
- Chicken and Eggplant Curry
- Spicy Eggplant and Tomato Soup
- Hoisin Eggplant and Edamame
- Eggplant and Pork Timbale
- Roasted Vegetable Gratin
- Moussaka Meatballs
- Aubergine, Courgette, Sweet Potato and Lentil Curry
- Aubergine Lasagne
- Lamb and Mint Meatballs
- Moussaka
and if you need more recipe ideas – Head on over to my FULL RECIPE INDEX where you will find over 500+ delicious Slimming Eats recipes to choose from and all are searchable by meal type, ingredients etc.
What Kitchen Items do I need to make this Roasted Aubergine and Tomato Soup?
- Kitchen Scales
- Measuring Spoons
- Chopping Board
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Deep Saucepan
- Baking Tray
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Recipe Card
Roasted Aubergine and Tomato Soup | Slimming Eats
This recipe is Slimming Eats and Weight Watchers friendly
WW Smart Points - 1
*suitable for freezing
Ingredients
- 300g/10.5oz aubergine (eggplant), chopped
- 300g/10.5oz of cherry (or grape) tomatoes
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- 1 cup (240ml) of passata
- 3.5 cups (840ml) of chicken or vegetable stock
- 2 teaspoon of paprika
- 1 tbs of balsamic vinegar
- pinch of dried thyme, fennel and basil
- 1 tbs of sweetener (I use sukrin) - optional
- salt and black pepper
- spray oil
- for the croutons
- 2 slices of low calorie whole wheat bread
- 20g/0.7oz of parmesan, grated
- spray oil
Instructions
- Preheat oven to 200c of 400f (gas mark 6)
- Place aubergine and tomatoes in an ovenproof dish, with a pinch of dried thyme, fennel and basil and spray over the top with some spray oil and a sprinkle of salt. Toss to coat.
- Roast in the oven until softened (approx 35-40 mins)
- Once roasted, spray a large saucepan with some spray oil
- Add the onion and garlic and fry until softened
- Add the roasted aubergines, tomatoes and paprika mix thoroughly to coat.
- Stir in the stock, passata, balsamic vinegar and sweetener and bring to the boil.
- Season as required with salt and black pepper
- Cover and simmer for approx 10 mins.
- In the meantime add the cubed whole wheat bread to a baking tray, spray over the top with spray oil and sprinkle over the top with the parmesan and bake in the oven until toast pieces are crispy and cheese has melted.
- Put soup through a blender and blend till smooth and ladle into 4 bowls, top with a few of the crispy parmesan croutons and some chopped fresh Italian parsley
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 131Total Fat 2.1gSaturated Fat 1gCholesterol 4mgSodium 345mgCarbohydrates 21.1gFiber 4gSugar 4.3gProtein 8.3g
Hilary Decaumont says
This soup is wonderful. I served it with a dollop of fat free fromage frais & potato wedges. It would also make great pasta sauce.
Linda Squelch says
How many tablespoon for balsamic vinegar?
Shevy (Slimming Eats) says
Just the one tablespoon
Gina says
Absolutely fantastic soup - another triumph, Siobhan. I'm the only one who eats aubergine so I halved the ingredients. I still have enough for 3 decent portions. Will definitely make again ... unless I do the spicy version, which is also VERY tempting!