This is such a great vegan Tomato Eggplant Soup recipe! Pour everything into your Instant Pot, and you’ll have a wonderful Mediterranean soup for dinner in under 30 minutes.
What Makes This Tomato Eggplant Soup So Good
- Rich, comforting flavor from tender eggplant and tangy tomatoes simmered under pressure.
- Silky, velvety texture that feels luxurious without adding cream.
- Naturally low carb and keto-friendly , making it perfect for healthy eating.
- Instant Pot convenience . No babysitting, stirring, or long simmering required.
- Deep, developed flavor fast , thanks to pressure cooking.
- Versatile and customizable , allowing you to adjust herbs, spices, or toppings easily.
When it gets cold outside, one of the first things I want to do is cook a deliciously warming soup . I do enjoy the classics, like chicken noodle soup or cream of mushroom soup , but I more often than not like to mix things up a little.
With this Tomato Eggplant soup, I added some delicious eggplant, tomatoes, onions and bell pepper into the Instant Pot , resulting in an absolutely delicious vegan soup that’s far from a traditional recipe. You can enjoy this soup as an appetizer course or as a delightfully simple main course .
What Does Egglant Soup Taste Like?
Now when I say Tomato Eggplant Soup, I don’t mean tomato soup in the traditional sense. It’s just a delicious Mediterranean soup recipe where tomato is one of the main ingredients, but it’s not pureed.
Instead, the tomatoes are left in a rough chop, resulting in delicious tomato morsels similar to stewed tomatoes but with the skin still on.
The eggplant adds a fantastic creaminess and flavor to the dish, while the onions add a delightful sweetness that compliments the bell peppers perfectly. Add in a little chopped basil and you have a Tomato Eggplant Soup that you won’t soon forget!
Not only is this vegan dish tasty, but it’s crazy easy and quick to make as well! You’ll literally spend more time prepping this dish than you will cooking it.
Thanks to the Instant Pot this dish only takes a whopping 4 minutes to cook. Along with prep time and letting the pressure naturally release from the pot, the total time for this Instant Pot Tomato Eggplant Soup still clocks in under 15 minutes. Now let’s get to cooking it!
Ingredients You’ll Need
- 3 tablespoons oil - The oil is used to sauté the aromatics and vegetables, helping them soften and develop richer flavor before pressure cooking. It also adds a touch of richness to the finished soup.
- 2 tablespoons minced garlic - Garlic provides deep, aromatic flavor and enhances the savory base of the soup. It becomes mellow and sweet as it cooks in the Instant Pot.
- 4 cups eggplant - Eggplant is the star ingredient. It breaks down into a silky, velvety texture under pressure, giving the soup body, creaminess, and mild sweetness without adding dairy.
- 2 cups tomatoes (or one 14.5-ounce can, drained) - Tomatoes add bright acidity, natural sweetness, and classic tomato-soup richness. They balance the eggplant’s mild flavor and create a flavorful base.
- 1 cup onion - Onions provide sweetness, structure, and aromatic depth. Once sautéed, they soften and help build the savory backbone of the soup.
- 1 cup bell peppers - Bell peppers add subtle sweetness, color, and a layer of complexity. They complement the tomatoes and eggplant while enhancing the soup’s richness.
- 1/2 cup water - Water provides the necessary liquid for the Instant Pot to come to pressure. It also thins the mixture slightly so the vegetables cook evenly without burning.
- 1 teaspoon salt - Salt enhances all the natural vegetable flavors and balances the acidity of the tomatoes. It helps bring out the savory notes in the soup.
- 1 teaspoon ground black pepper - Black pepper adds mild heat and a warm, earthy sharpness that rounds out the soup’s flavor.
How To Make Tomato Eggplant Soup
- Using the Sauté function, heat the Instant Pot , add oil and garlic to the hot pot and let it sizzle for 30 seconds.
- Add eggplant, tomatoes, onions, bell pepper, salt, and pepper to the pot.
Set the Instant Pot to high pressure for 4 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release any remaining pressure.
Garnish with chopped fresh basil and serve.
Tips And Tricks
Making this soup is wonderfully simple, but a few smart techniques can take the flavor and texture to the next level:
- The trick with this soup is to not overcook it so you don’t have mushy vegetables.
- Be sure to peel your eggplant before you dice it.
- You can use canned or fresh tomatoes
- The vegetables in this soup are quite delicate so it won’t freeze very well.
- Feel free to top with a little cheese if you like. I use parmesan or asiago to top my Tomato eggplant stew.
Variations
If you want to change the flavor, texture, or richness of your tomato eggplant soup, these variations offer easy ways to make the recipe even more exciting:
- Creamy Mediterranean Version - Stir in 1/2 cup of heavy cream or coconut milk after blending for a silky, luxurious finish.
- Spicy Tomato Eggplant Soup - Add red pepper flakes, a chopped jalapeño, or a pinch of cayenne for a bold kick.
- Roasted Vegetable Variation - Roast the eggplant, tomatoes, and peppers at 425°F for 20–25 minutes before pressure cooking to deepen the smoky, caramelized flavor.
What To Eat With Eggplant Soup
If you’re looking for the perfect accompaniments to round out your tomato eggplant soup, these sides and toppings will make your meal feel complete and satisfying:
- Cauliflower Breadsticks or chaffles for dipping
- A fresh salad with a simple vinaigrette
- Grilled or roasted chicken for added protein
- Grilled shrimp for a light but flavorful pairing
- Cheese crisps or parmesan frico for crunch
How Long Does It Last?
Instant Pot Tomato Eggplant Soup keeps well in the refrigerator for 3 to 4 days when stored in an airtight container. The flavors actually deepen as it rests, making the soup taste even richer the next day.
For best results, reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much.
Can You Freeze It?
Yes, you can freeze Instant Pot Tomato Eggplant Soup, and it freezes very well. Once cooled completely, transfer it to airtight containers or freezer bags and store it for up to 2 to 3 months. The eggplant softens more after freezing, which actually makes the soup even creamier when reheated.
Thaw the soup overnight in the refrigerator, then warm gently on the stovetop or in the microwave, adding a splash of broth or water if needed to adjust the consistency.
More Great Eggplant Recipes
- Malai Baingan - A delicious Indian eggplant recipe
- Instant Pot Baba Ghanoush - Get traditional flavor in a fraction of the time
- Indian Baingan Bharta - Get a wonderful smoky flavor without roasting
- Instant Pot Eggplant Pasta - One of the best pasta dishes I’ve ever had, and I don’t say that lightly.
- Roasted Ratatouille Recipe - All the flavor of a traditional ratatouille without all of the work!
- How To Make Roasted Eggplant – Whether you’re making it in the oven , on the stove , in the air fryer , or even the Instant Pot , this guide covers it all.
Eggplant Soup Recipe | Tomato Eggplant Soup
Equipment
- Measuring Cups
- Measuring Spoons
- Instant Pot
- 3-Quart Pot
Ingredients
- ▢ 3 tablespoons Oil
- ▢ 2 tablespoons Minced Garlic
- ▢ 4 cups Eggplant , chopped
- ▢ 2 cups Tomatoes , chopped, or 1 14.5 ounce canned tomatoes, drained
- ▢ 1 cup Onion , chopped
- ▢ 1 cup Bell Peppers , chopped
- ▢ 1/2 cup Water
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
For Finishing
- ▢ 1/4 cup Basil , chopped
Instructions
- Using the Sauté function, heat the Instant Pot , add oil and garlic to the hot pot and let it sizzle for 30 seconds.
- Add water, eggplant, tomatoes, onions, bell pepper, salt, and pepper to the pot.
- Set the Instant Pot to high pressure for 4 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release any remaining pressure.
- Add additional water if needed. Garnish with chopped fresh basil and serve.
Stovetop Instructions
- Heat a 3-quart pot on high heat. Add oil and when the oil is hot, add garlic and sauté for about 10-15 seconds. Add onions and bell peppers and sauté for 5 minutes until the vegetables have softened.
- Add 1 cup water, eggplant, tomatoes, basil, salt, and pepper to the pot.
- Cover the pot and cook for 15-20 minutes until the eggplant is well-cooked.
Watch The Video
Tips And Tricks For Tomato Eggplant Soup
- The trick with this soup is to not overcook it so you don’t have mushy vegetables
- Be sure to peel your eggplant before you dice it.
- You can use canned or fresh tomatoes
- The vegetables in this soup are quite delicate so it won’t freeze very well.
- Feel free to top with a little cheese if you like. I use parmesan or asiago to top my Tomato eggplant stew.
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Eggplant Soup Recipe | Tomato Eggplant Soup
Ingredients
- 3 tablespoons Oil
- 2 tablespoons Minced Garlic
- 4 cups Eggplant chopped
- 2 cups Tomatoes chopped, or 1 14.5 ounce canned tomatoes, drained
- 1 cup Onion chopped
- 1 cup Bell Peppers chopped
- 1/2 cup Water
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
For Finishing
- 1/4 cup Basil chopped
Instructions
- Using the Sauté function, heat the Instant Pot , add oil and garlic to the hot pot and let it sizzle for 30 seconds.
- Add water, eggplant, tomatoes, onions, bell pepper, salt, and pepper to the pot.
- Set the Instant Pot to high pressure for 4 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release any remaining pressure.
- Add additional water if needed. Garnish with chopped fresh basil and serve.
Stovetop Instructions
- Heat a 3-quart pot on high heat. Add oil and when the oil is hot, add garlic and sauté for about 10-15 seconds. Add onions and bell peppers and sauté for 5 minutes until the vegetables have softened.
- Add 1 cup water, eggplant, tomatoes, basil, salt, and pepper to the pot.
- Cover the pot and cook for 15-20 minutes until the eggplant is well-cooked.
Tips And Tricks For Tomato Eggplant Soup
- The trick with this soup is to not overcook it so you don’t have mushy vegetables
- Be sure to peel your eggplant before you dice it.
- You can use canned or fresh tomatoes
- The vegetables in this soup are quite delicate so it won’t freeze very well.
- Feel free to top with a little cheese if you like. I use parmesan or asiago to top my Tomato eggplant stew.
Eggplant Soup Recipe | Tomato Eggplant Soup https://twosleevers.com/tomato-eggplant-soup/
This Chermoula Roasted Beets recipe is a fantastically flavorful vegetable side dish! It’s vegan-friendly and quick and easy to make in your air fryer!
What Makes This Chermoula Roasted Beets Recipe So Good?
This Chermoula Roasted Beets recipe has a robust flavor and goes well with a variety of dishes. It’s delightfully herby, spicy, and is quite possibly the best way to enjoy beets.
Just sitting here typing about this Chermoula Roasted Beets Recipe makes me hungry. They make a great snack or even a light lunch. They’re also the perfect side dish .
If you’re unsure about beet recipes , give this recipe a try and it might change your mind. If you like potatoes, beets aren’t far off, so give them a try and you might be surprised.
What Do Beets Taste Like?
The flavor of beets reminds me a lot of potatoes and they can be prepared much like potatoes as well. They have a very earthy flavor and can pair with just about anything if prepared properly. It’s no secret that I’m a huge fan of potatoes in any form, so when it comes to these Chermoula Roasted Beets, I’m obsessed.
It’s my firm belief that a side dish is an integral part of dinners . But I like to make side dishes spectacular as well. Using your air fryer to make a side dish allows you to create something virtually hands-free, while you get the rest of the meal together.
Is This Roasted Beets Recipe Easy?
I can’t even begin to tell you how easy this Chermoula Roasted Beets recipe is. From the time you start chopping those beets to when they’re coming out of the air fryer, only twenty minutes will have passed. Which, not coincidentally, is about the right amount of time for a leisurely cup of tea or glass of wine.
With half of that being cook time, this side dish is so easy it will barely feel like you added in an extra dish or side dish at all. And that’s the way I like my recipes: quick , easy, and delicious.
Is It Better To Boil Or Roast Beets?
This question can only be answered by your personal taste preferences. I enjoy my beets cooked both ways. However, I prefer my beets roasted. They come out perfectly crispy on the outside but soft and fluffy on the inside.
Boiling beets can drastically change their texture and this can be a deal-breaker for people with texture or sensory issues.
How To Roast Beets
- In a food processor , combine the cilantro, parsley, garlic, paprika, cumin, coriander, and cayenne pepper. Pulse until coarsely chopped. Add the saffron (if using) and lemon juice; process until combined.
- With the food processor running, slowly add the olive oil in a steady stream; process until the sauce is uniform. Season to taste with kosher salt.
- Place the beets in a large bowl . Drizzle the beets with ½ cup of the chermoula or enough to coat the beets. Set the air fryer to 380°F for 25-30 minutes or until tender.
- Serve the roasted beets topped with chopped cilantro and parsley.
What Is Chermoula?
Chermoula is an herb sauce that can also be used as a marinade or relish if desired. It’s a north African sauce that is often used in Algerian, Libyan, Moroccan and Tunisian cooking.
It’s a “Jack of all trades” type of sauce that can be used on anything from seafood to vegetables . While it is traditionally used for grilled meat and fish, I don’t see why vegetables can’t get in on the fun.
What Is Chermoula Made Of?
Common ingredients for chermoula include garlic, cumin, coriander, oil, lemon juice, and salt, but it can vary regionally. The chermoula I make for this Chermoula Roasted Beets Recipe consists of cilantro, parsley, garlic, paprika, cumin, coriander, cayenne pepper, saffron, lemon juice, olive oil and kosher salt.
Are Roasted Beets Good For You?
Beets are actually quite nutritious . They’re loaded with vitamins and minerals while still being low in calories and fat. Beets can also help significantly lower blood pressure, which can help reduce the chance of heart disease, including heart attacks, heart failure and stroke.
I Thought Beets Were Red?
This correct. But only partially. The most commonly used beet is red, but there are several different colors available. Unfortunately, the red ones have a tendency to stain.
I thought these golden beets were beautiful and would be less hassle to clean up.
Do You Have to Peel Beets Before Roasting?
Nope. That’s what makes this the perfect low effort side dish. You can just cut the beets into bite-sized portions and toss them in your air fryer for perfectly roasted beets. No need to peel before you cook them.
Can You Freeze Roasted Beets?
Yes, you absolutely can freeze them. Freeze some of these yummy roasted beets to eat later. Simply put them in a single layer inside of a freezer-safe container or baggie.
Freezing them in a single layer makes it easier for them to defrost evenly. You can keep them in your freezer for up to 6 months.
Tips And Tricks For Roasting Beets
- If I were you, I’d make twice as much of the chermoula and then use the leftovers with grilled fish the next day for an excellent #ruthlessefficiency move!
- Store leftover chermoula in an airtight container for up to 3 days. Serve with chicken, fish, or roasted vegetables.
Looking For More Great Vegan Recipes? Check These Out!
- You have got to try this 15-minute Spiced Butternut Squash recipe with Chinese 5-spice powder. It’s bursting with flavor, vegan and made in an air fryer.
- Enjoy this traditional German Red Cabbage (or Rotkohl) recipe made in a non-traditional way. Make this delightfully sweet and sour side vegetarian dish right in your Instant Pot.
- And if you’re looking for a great vegan dessert and snack option, check out my Brazilian Grilled Pineapple recipe ! This delightful dish has only 4 ingredients and is made in your air fryer with minimal effort!
- This Tomato Eggplant Soup is a wonderful vegan dish that’s done in under 30 minutes.
- This easy keto Tabouli Recipe uses hemp hearts for a delicious, vegetarian keto side dish.
- This Beet Salad with Lentils is like nothing you’ve ever had before.
Chermoula Roasted Beets Recipe
Equipment
- CUISINART FOOD PROCESSOR
- Gowise Air Fryer
- STAINLESS STEEL MEASURING CUPS
- OVAL MEASURING SPOONS
Ingredients
- ▢ 1 cup ( 16 g ) packed cilantro leaves
- ▢ 1/2 cup ( 30 g ) Chopped Parsley
- ▢ 6 ( 6 ) Garlic Cloves
- ▢ 2 teaspoons ( 2 teaspoons ) Smoked Paprika
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Coriander
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ pinch ( pinch ) Saffron Strands , (optional)
- ▢ 1/2 cup ( 108 g ) Olive Oil
- ▢ Kosher Salt
- ▢ 3 ( 3 ) Beets , trimmed, peeled and cut into 1 inch chunks
- ▢ 2 tablespoons ( 2 tablespoons ) chopped cilantro
- ▢ 2 tablespoons ( 2 tablespoons ) Chopped Parsley
Instructions
- In a food processor , combine the cilantro, parsley, garlic, paprika, cumin, coriander, and cayenne pepper. Pulse until coarsely chopped. Add the saffron (if using) and lemon juice; process until combined.
- With the food processor running, slowly add the olive oil in a steady stream; process until the sauce is uniform. Season to taste with kosher salt.
- Place the beets in a large bowl . Drizzle the beets with ½ cup of the chermoula or enough to coat the beets. Set the air fryer to 380°F for 25-30 minutes or until tender.
- Serve the roasted beets topped with chopped cilantro and parsley.
Tips And Tricks For Making This Chermoula Roasted Beets Recipe
- If I were you, I’d make twice as much of the chermoula and then use the leftovers with grilled fish the next day for an excellent #ruthlessefficiency move!
- Store leftover chermoula in an airtight container for up to 3 days. Serve with chicken, fish, or roasted vegetables.
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Originally published on February 18, 2019\
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
