Recipe by Alexa Greenblatt

Eggplant and Tomato Soup

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

Soups are a favorite of mine. When you are trying to avoid carbohydrates at dinner, the best thing is to add in a healthy, nutritious, and filling soup. It will hold you over, keep you full, and keep those carb cravings away! Also, who would ever think to make a soup out of eggplant? It’s ACTUALLY really good! For more healthy soup recipes, follow @alexaplanmydiet


Eggplant and Tomato Soup

  • 3 tablespoons Tucanini Olive Oil

  • 2 onions, diced

  • 2 eggplants, peeled

  • 3 medium-sized carrots, chopped

  • 5 cloves garlic

  • 1 jalapeno (optional)

  • 2 stalks celery

  • 1 pint grape tomatoes

  • add an herb for extra flavor

  • 1 teaspoon Haddar Salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon Pereg Garlic Powder

  • 2 cups water

  • 32 ounces chicken broth or vegetable broth



Pour olive oil into a big soup pot and sauté diced onions at medium heat until translucent. Peel and dice the eggplant, carrots, jalapeno, and garlic cloves. Add to the pot and sauté on medium heat.


Dice celery and halve tomatoes. Cook for 30 minutes at medium heat.


Add salt, pepper, garlic powder, water, and chicken broth. Reduce heat to a simmer and cook for 30 minutes.


Blend with an immersion blender.

Eggplant and Tomato Soup

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