Blog Meal Plan Creamy Eggplant Soup with Toast Creamy Eggplant Soup with Toast

Creamy Eggplant Soup with Toast

35 min Vegan (Plant diet) Dinner Dairy freeLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Salt - 0.3 g (1 pinch)
  • Eggplant - 100 g
  • Olive oil - 5 ml (1 tsp)
  • Whole-wheat bread - 80 g
  • Thyme - 0.3 g (1 pinch)
  • Onion - 50 g (0.5 whole)
  • Garlic clove - 3 g (1 pcs)
  • Balsamic vinegar - 5 ml (1 tsp)
  • White mushroom - 100 g

How to make:

  1. Peel eggplant and cut into semicircular slices about 1 cm thick. Peel and chop garlic clove. Peel onion. Chop the onion and mushrooms into thin half rings
  2. Heat olive oil in a small pan. Add sliced ​​eggplant, chopped onion, garlic, mushrooms, thyme, and pour in balsamic vinegar. Sauté for a couple of minutes. Pour in water and bring to a boil. Cover the pan with a lid and simmer for 20 minutes
  3. Remove the pan from the heat and puree everything, using an immersion blender
  4. If desired, dry-toast a slice of bread on the grill before serving

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