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.