Eggplant Tomato and Onion Soup

Eggplant Tomato and Onion Soup

4.6 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.6
  • Total Fat: 6.4 g
  • Cholesterol: 3.8 mg
  • Sodium: 2,067.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 12.4 g

View full nutritional breakdown of Eggplant Tomato and Onion Soup calories by ingredient
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vegetarian soup vegetarian soup
Number of Servings: 6


    1 eggplant, roasted and skin removed
    2 medium onions
    6 cloves garlic
    1 can diced tomatoes
    juice of 1 lemon
    1 tsp dried thyme
    1 tsp dried oregano
    1 tsp (or to taste) hot chili flakes or powder
    salt and pepper to taste
    2 cans chicken broth
    2 tbsp olive oil
    1 can evaporated nonfat milk


Eggplant was roasted in a hot 400 F oven until soft. Skin removed. The onions were sautéed in the olive oil until just beginning to caramelize. The garlic was chopped and added. After a few minutes a can of diced tomatoes were added. Two cans of chicken broth were added along with the juice of one lemon. You could use vegetable broth or water. The roasted eggplant was added along with all the seasonings and herbs and the soup was simmered for about 20 minutes. One can of evaporated nonfat milk was added and the soup was blended with a hand blender.

Number of Servings: 6

Recipe submitted by SparkPeople user GREGINND.

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Member Ratings For This Recipe

  • I'd blend as directed and add some more onion and tomato for texture but the flavor was delicious. Gets the kids to eat veggies and they don't even realize it! - 9/28/16

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  • This recipe has restored my fith in home made soups. Truly delicious. I salted and rinsed my eggplant first prior to roasting. I left out the garlic and added water with the tin of tomatoes and a vegetable stock cube. wonderful! - 4/12/15

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  • This soup was delicious! I am definitely making this one again! - 6/25/12

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  • I am making this tonight. Man oh man- eggplant is the best thing ever for someone on a diet who craves comfort food. :) Thanks! - 2/27/08

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