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. Slimming World and Weight Watchers friendly |

Roasted Aubergine and Tomato Soup | Slimming World




Yield 4 servings

*suitable for freezing


for the croutons


  1. Preheat oven to 200c of 400f (gas mark 6)
  2. 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. 
  3. Roast in the oven until softened (approx 35-40 mins)
  4. Once roasted, spray a large saucepan with some spray oil
  5. Add the onion and garlic and fry until softened
  6. Add the roasted aubergines, tomatoes and paprika mix thoroughly to coat.
  7. Stir in the stock, passata, balsamic vinegar and sweetener and bring to the boil.
  8. Season as required with salt and black pepper
  9. Cover and simmer for approx 10 mins.
  10. 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.
  11. 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
  12. Enjoy!!


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Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 131

% Daily Value

Total Fat 2.1 g


Saturated Fat 1 g


Cholesterol 4 mg


Sodium 345 mg


Total Carbohydrates 21.1 g


Dietary Fiber 4 g


Sugars 4.3 g

Protein 8.3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats at