Hearty Tomato Soup with Chinese Eggplant and Ginger

Warm up with a bowl of Hearty Tomato Soup with Chinese Eggplant and Ginger, a comforting twist on a classic favorite. This vibrant soup combines the deep, savory flavors of fire-roasted tomatoes with the velvety texture of tender Chinese eggplant, all elevated by a hint of fresh ginger for a zesty kick. Perfectly balanced with a touch of soy sauce and brown sugar, it offers a delightful blend of sweet and savory notes. Easy to make in just under an hour, this wholesome soup is ideal for busy weeknights or cozy weekends. Serve it with a garnish of fresh basil for a burst of color and optional swirls of heavy cream for a touch of indulgence. Whether you’re seeking a healthy plant-based recipe, exploring unique ways to use eggplant, or simply craving comfort food, this richly flavorful tomato soup is sure to satisfy.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, peeled and grated
• 2 medium Chinese eggplant, diced into 1/2-inch pieces
• 28 ounces canned crushed tomatoes
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh basil for garnish, chopped
• 0.25 cups optional: heavy cream for swirling

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.

Step 4

Add the diced Chinese eggplant and cook for 5-6 minutes, stirring occasionally, until the eggplant begins to soften.

Step 5

Pour in the canned crushed tomatoes and vegetable broth, stirring to combine.

Step 6

Add the soy sauce, brown sugar, salt, and black pepper to the pot. Stir well.

Step 7

Bring the soup to a gentle boil, then reduce the heat to low and simmer for 25-30 minutes, stirring occasionally.

Step 8

Once the eggplant is tender and the flavors have melded, use an immersion blender to puree the soup to your desired consistency. Alternatively, transfer the soup in batches to a countertop blender and puree carefully.

Step 9

Taste the soup and adjust seasoning with more salt or pepper if needed.

Step 10

Serve hot, garnished with chopped fresh basil. For added creaminess, swirl in a small amount of heavy cream just before serving, if desired.

Nutrition Facts

Serving size	(2262.0g)

Amount per serving	% Daily Value*
Calories	1160.3

Total Fat 59.9g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 67.0mg	0%
Sodium 5018.0mg	0%
Total Carbohydrate 139.5g	0%
Dietary Fiber 34.3g	0%
Total Sugars 67.0g
Protein 33.7g	0%

Vitamin D 0IU	0%
Calcium 437.8mg	0%
Iron 12.7mg	0%
Potassium 5288.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 10.9%

Carbs: 45.3%