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.
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Recipe Information
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
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.
Add the diced Chinese eggplant and cook for 5-6 minutes, stirring occasionally, until the eggplant begins to soften.
Pour in the canned crushed tomatoes and vegetable broth, stirring to combine.
Add the soy sauce, brown sugar, salt, and black pepper to the pot. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 25-30 minutes, stirring occasionally.
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.
Taste the soup and adjust seasoning with more salt or pepper if needed.
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
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5018 mg | 218% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 67.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5289 mg | 113% | |
*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.
