Creamy, Herbed Eggplant Soup
A dairy-free, smoky, herbed cream soup that is hearty, full of subtle flavor, and perfect for a cool fall or winter morning.
Servings
10cups
Cook Time
45 to 60minutes
Servings
10cups
Cook Time
45 to 60minutes
Ingredients
Main Ingredients
Optional Toppings
Instructions
  1. Place a large pan on the stove over medium heat. Add the coconut oil, eggplant, potatoes, celery, and onions to the pan. Stir this mixture well and cook for about 10 minutes. Stir frequently. Cover the pan and cook for another 5-10 minutes or until everything is tender.
  2. Once the potatoes and eggplant are tender, add the chopped garlic, cumin powder, dried basil, dried oregano, dried parsley, dried thyme, tomatoes, and garlic. Stir the mixture well to combine and cook the mixture uncovered for another 5-10 minutes. Stir frequently.
  3. Remove the large pan from the heat.
  4. Add the cooked vegetable mixture a little at a time to a blender or Vitamix. Add ½ C – 1 C of vegetable mixture with approximately ½ C of broth at a time. Blend until smooth. Repeat this until the soup is completely blended. (If needed, add another cup of broth, for a total of 4 C, if the blender is having a hard time blending. The soup will just be a little thinner if you need to make this adjustment. )
  5. Pour the thick soup from the blender or Vitamix into a large pot and add in the non-dairy milk, tamari, and salt and pepper to taste. Stir until well combined and then cook uncovered on low to medium heat for 10-15 minutes.
  6. Turn off the heat and serve or chill in the refrigerator overnight. (For the best flavor, allow to refrigerate overnight.)
Recipe Notes

I chose to use vegetable stock to keep the recipe vegetarian, but if you wanted to add a meaty or smoky flavor to the soup, chicken broth or homemade bone broth is great for that. Or, you can even add a smidgeon of smoked paprika!

Enjoy plain or topped with goat’s cheese or non-dairy cheese, chopped bacon, and/or add a dash of cayenne pepper.