What Makes This Tomato Eggplant Soup So Good
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. 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!
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 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 tomatoesThe 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.
Looking For More Great Eggplant Recipes? Check These Out!
Malai Baingan - A delicious Indian eggplant recipe Instant Pot Baba Ghanoush - Get traditional flavor in a fraction of the timeIndian Baingan Bharta - Get a wonderful smoky flavor without roastingInstant 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.
Trust me, you’re going to love this Tomato Eggplant Soup, so quit reading this post and go make it right now! Then make sure to share this recipe with your friends on Pinterest and Facebook!
