Vegan Red Pepper and Aubergine (Eggplant) Soup

Here’s a delicious Vegan Red Pepper and Aubergine (Eggplant) Soup recipe for you:


  • 2 red bell peppers, roasted and peeled
  • 1 large aubergine (eggplant), diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)


1. Roast the Red Peppers:

  • Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for about 25-30 minutes, turning occasionally, until the skins are charred and blistered.
  • Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap or a clean kitchen towel. This will steam them and make it easier to peel off the skins. After about 10 minutes, peel the skin off, remove the seeds and membranes, and roughly chop the roasted peppers.

2. Sauté the Vegetables:

  • In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
  • Add the minced garlic and diced aubergine (eggplant) to the pot. Sauté for about 5-7 minutes or until the aubergine starts to soften.

3. Add the Remaining Ingredients:

  • Stir in the roasted red peppers, canned diced tomatoes, smoked paprika, and cumin. Cook for another 2-3 minutes to blend the flavors.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the aubergine is tender.

4. Blend the Soup:

  • Use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a countertop blender in batches and blend until smooth. Be cautious when blending hot liquids.

5. Season and Serve:

  • Season the soup with salt and black pepper to taste. If you prefer a thinner consistency, you can add more vegetable broth.
  • Ladle the Vegan Red Pepper and Aubergine Soup into bowls and garnish with fresh basil or parsley, if desired.

6. Enjoy!

Serve this vegan soup hot and enjoy the rich, smoky flavors of roasted red peppers and aubergine. You can also serve it with a slice of crusty bread or a drizzle of olive oil for extra flavor.

Here’s an approximate breakdown of the nutritional values for this Vegan Red Pepper and Aubergine (Eggplant) Soup. Keep in mind that these values can vary based on the specific brands and quantities of ingredients used. This breakdown is for one serving of soup (when the recipe is divided into 4 servings):

Nutritional Values (Approximate) for one serving of Vegan Red Pepper and Aubergine Soup:

  • Calories: 150-180 kcal
  • Protein: 3-4 grams
  • Carbohydrates: 20-25 grams
  • Dietary Fiber: 6-8 grams
  • Sugars: 8-10 grams
  • Fat: 7-9 grams
  • Saturated Fat: 1 gram
  • Vitamin A: Approximately 30-40% of the Daily Value (DV)
  • Vitamin C: Approximately 90-110% of the DV
  • Vitamin K: Approximately 15-20% of the DV
  • Folate: Approximately 15-20% of the DV
  • Iron: Approximately 10-15% of the DV
  • Potassium: Approximately 15-20% of the DV

Please note that these values are approximate and can vary based on ingredient choices and portion sizes. The soup is a nutritious and low-calorie option, rich in vitamins and fiber, making it a healthy and filling vegan meal. If you have specific dietary goals or restrictions, it’s advisable to calculate the exact nutritional values using a nutrition calculator or app for precise information.

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