Go Back
+ servings
Print Recipe
5 from 2 votes

Roasted Eggplant and Tomato Soup

Summer’s prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: roasted eggplant and tomato soup, tomato eggplant soup, tomato eggplant soup recipe
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com


  • 1 medium eggplant coarsely cubed
  • 4 large tomatoes and/or heirloom tomatoes of any color seeded and sliced coarsely
  • 1 yellow onion coarsely chopped
  • 6 cloves of garlic smashed to remove the peel (no need to chop)
  • 4 TB friendly fat to cook in such as olive oil melted butter, coconut oil, or avocado oil
  • 4 tsp sea salt
  • 1 tsp pepper
  • 1 quart bone broth
  • 1 tsp oregano
  • 1 tsp basil
  • Optional raw milk, sour cream, or coconut cream to stir in each bowl.


  • Pre-heat the oven to 425 degrees.
  • Divide the eggplant, tomatoes, onion, and garlic between 2 Silpat lined or parchment paper lined baking sheets. Toss the veggies with the olive oil, sea salt, and pepper. Roast the veggies at 425 degrees for 25 minutes.
  • When the veggies are done roasting, bring 1 quart of bone broth with the oregano and basil to a simmer. Add the roasted veggies and puree the soup until smooth. Taste for sea salt and pepper to your liking.
  • You can garnish with a dollop of sour cream, or stir in some raw milk or coconut cream if you wish. It is just as creamy and delicious without if you can't have dairy or don't have access to coconut milk. I love the richness the raw milk or sour cream gives - I have also found that a drizzle of olive oil gives that same rich, buttery feel.