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Recipe: Vegan Cream of Tomato Soup

tomato soup

Recipe: Vegan Cream of Tomato Soup 

By: Chef Daniel Batista, AAS


  • 8 Lbs eggplant
  • 12 oz extra virgin olive oil
  • 4 ea Spanish onion large
  • 8 cloves minced garlic
  • 2 tbsp ground cumin
  • 2 tsp cayenne powder
  • 1 gallon vegetable broth
  • 4 (14.5oz) cans diced tomatoes
  • 1 cup raisins
  • 2 oz lemon juice
  • 4 oz minced cilantro
  • To Taste salt and pepper


  • Dice onions
  • Mince garlic and cilantro
  • Preheat oven to 350 degrees
  • Add 6 oz olive oil to pot and saute onions, garlic, cumin, and cayenne with a little salt and pepper until brown 
  • Add diced tomatoes, vegetable broth, and cilantro and let simmer
  • Dice eggplant then sprinkle with salt, pepper, and remaining olive oil and lay on sheet trays being sure to not over crowd
  • Bake eggplant for 10-15 min or until brown
  • Add raisins to the pot to reconstitute
  • Add the now baked eggplant and let the flavors meld for five minutes while you salt and pepper to taste
  • Blend the soup until a creamy uniform consistency is achieved
  • Check salt level and serve