Home > Bubbles Eggplant Tomato Basil Soup
By Tara Blake, Marketing Communications Officer

Yield: 6 servings



  • 3 tbsp. olive oil
  • 1/2 medium yellow onion, ½” diced
  • 2 large eggplants, 1” diced (don’t peel)
  • 3 cloves garlic, minced
  • 2 tbsp. Tomato paste
  • 2 14oz. cans (low/no sodium) tomatoes (whole, diced or pureed)
  • 1 tbsp. sugar or honey
  • 2 tsp. salt
  • 2 tsp. cumin
  • 1 tsp. coriander
  • ½ c. fresh basil, roughly chopped


  1. Add olive oil to a 6-qt. pot on medium-high heat;  add eggplant and onions and turn to medium to let cook for 5 minutes until soft
  2. Add garlic and tomato paste; cook for another 3 minutes
  3. Add tomatoes with liquid, sugar or honey and dried spices; bring to a simmer
  4. Let soup cook for approximately 15-20 minutes on low, stirring every 5 minutes; turn heat off and let soup cool for 15-20 minutes before puréeing
  5. Add more liquid (water or stock) as needed (only ¼ c. at a time); purée soup in a blender, food processor or with an emersion blender
  6. Finish with chopped basil.

*Use caution when puréeing hot liquids, letting the soup cool almost completely first.  Re-heat on low when serving.

*Soup may be served chunky instead of purée, depending on texture preference. 



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