This marvelous creamy Zucchini Eggplant Tomato Soup is a breeze to whip up and a pleasure to eat! It feels like eating a bowl of gourmet tomato soup, but there are extra veggies hiding inside. When I say “gourmet” tomato soup, I mean the kind you might order at a fancy restaurant. Where they use the really good tomatoes with fancy cheeses and fresh herbs. If you’ve never had THAT kind of made-from-scratch tomato soup, you’re about to up your game. You may never want canned tomato soup again.
Let’s face it: we all know we should eat more veggies, but how many of you actually WANT to eat more veggies? I know not everybody is a weirdo veggie lover like me. Still, even I struggle to eat my veggies sometimes. So I really love to make soups like this that make eating my veggies a pleasure that I look forward to. Soups like this are also great for weight control/weight loss too. Because they taste amazing and quite filling (even without a sandwich or salad alongside). Plus they are packed with nutrients, yet low in calories and carbs.
For best flavor, you’re going to want to use garden or farmer’s market tomatoes … but if you don’t have those, the next best option is home-canned tomatoes. Store bought canned tomatoes are your next best choice because they are canned at the peak of flavor. I don’t recommend using fresh grocery store tomatoes for this recipe since most grocery store tomatoes just lack flavor. I really love this video from Ethan Chlebowsky that explains why grocery store tomatoes disappoint. He also delves into which tomatoes taste better. And then he goes into what makes tomatoes taste great and what happens to tomatoes when they are cooked (like in this recipe), in an engaging, fun way, complete with blind taste tests.
For my soup, I used a mix of red Celebrity plus heirloom Pink, Cherokee Purple and Orange tomatoes. I hurt my leg and couldn’t make it down to the garden to pick the treasure tomatoes, but my youngest picked them for me. As the tomatoes ripened to the squishy stage, I refrigerated them, then took all the ones that were super ripe and peeled & jarred them for future use, throwing the jars into the fridge for future cooking projects. Or maybe, if I get lazy or just don’t have the energy, I will can them.
If you are lucky enough to have fresh garden tomatoes, you may be inclined to peel them for this recipe, but you don’t necessarily have to. Since you’re blending the soup, the peel gets blended right in, adding more color, flavor and nutrients to the soup. I used tomatoes that were already peeled, but you don’t have to.
That saic, if you DO want to peel your tomatoes, the easy way to do that is to dunk them whole in a pot of boiling water, then remove after 1 minute. Set aside to cool, then the peel will slip right off!
This recipe is adapted from my Roasted Eggplant Tomato Soup, which has been published in my friend the Foodie Physician‘s cookbook. I skip the roasting part for simplicity here and toss in some sun dried tomatoes to up the tomato flavor, but if you want, you can absolutely roast the veggies for more intense flavor.
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Zucchini Eggplant Tomato Soup
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 – 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A marvelous, creamy tomato soup with fresh herbs and extra veggies and nutrients hiding in the background. This zucchini eggplant tomato soup will quickly become a favorite.
Ingredients
- 1 – 2 Tablespoons extra virgin olive oil
- 1 medium sweet onion, peeled & roughly chopped
- 3 – 5 cloves garlic, peeled & roughly chopped
- 1 1/2 cups chopped zucchini
- 1 1/2 cups chopped, peeled eggplant
- 3 cups fresh garden tomatoes, cored and roughly chopped, with juices (or canned)
- 1 cup vegetable or chicken broth
- 1 bay leaf
- 1/4 cup sun dried tomatoes
- 2 – 3 Tablespoons fresh herbs (I used basil, rosemary and sage)
- 3 oz. light cream cheese (Neufchatel)
- If needed, to taste: salt & pepper, to taste
Instructions
- Heat a medium or large saucepan over medium heat. Add the oil, then stir in the onions. Saute until soft and translucent.
- Add the garlic, zucchini, eggplant, tomatoes, broth, bay leaf and sun dried tomatoes. Cover and let cook for about 15 – 20 minutes or until the veggies are very tender.
- Add the herbs and cream cheese and use an immersion blender to blend until smooth. You can also let the mixture cool a bit, then blend in a traditional blender or food processor.
- Taste and add salt and/or pepper if needed, to your liking. Enjoy hot!
Notes
If your soup lacks umami, try adding a bit of Better than Bouillon instead of salt, either chicken or vegetable flavor.
I like to dry cherry tomatoes from my garden in a dehydrator, then freeze them for easy use in recipes like this. If you don’t have a dehydrator, you can dry them in your oven – recipe here.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
