This vegan eggplant Parmesan soup combines tender eggplant, tomatoes, garlic, and Italian herbs in a savory broth. Serve it with crispy garlic sourdough croutons, fresh basil, and optional cashew mozzarella sauce for a comforting dinner.
Ingredients
For the soup:
- 1 medium globe eggplant about 1 pound/455 g
- 3 tablespoons olive oil
- ½ teaspoon plus a big pinch of salt
- 5 cloves garlic
- ½ cup (50 g) plain breadcrumbs
- ¼ cup (34 g) nutritional yeast
- 1 28-ounce/794 g can crushed tomatoes with basil
- 2 tablespoons tomato paste
- 2 cups (480 ml) vegetable broth, plus more to thin as needed
- 1 tablespoon balsamic vinegar
- 1½ teaspoons Italian seasoning
For the rustic croutons:
- 6 ounces sourdough bread about ¼ of a standard unsliced loaf
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For garnish:
- Mozzy sauce recipe below, optional
- Olive oil
- Fresh basil leaves
- Red pepper flakes
For the mozzy sauce:
- 1 cup (120 g) raw whole cashews
- 3 tablespoons nutritional yeast
- 1 tablespoon mellow white miso
- ½ teaspoon salt
Instructions
- Preheat the oven to 375ºF (190ºC) for the croutons.
- Preheat a soup pot over medium heat. Cut the eggplant into 1-inch (2.5 cm) pieces, discarding the stem. Add it to the pan with a drizzle of oil and a big pinch of salt and give it a stir with a wooden spoon to coat. Cook to soften for about 5 minutes, stirring occasionally. In the meantime, mince the garlic.
- Add breadcrumbs and garlic to the eggplant and toss to coat again. Cook for about 3 more minutes, until the breadcrumbs are toasty and the garlic is aromatic. Add the nutritional yeast and toss for 30 seconds or so to toast it.
- Pour in the crushed tomatoes, then stir in the tomato paste, making sure it’s fully incorporated. Add the vegetable broth, vinegar, Italian seasoning, and remaining ½ teaspoon of salt. Cover, bring to a boil, then reduce the heat to medium-low. Simmer for 10 to 15 minutes, until the eggplant is tender but not totally falling apart. Add up to an extra cup of broth or water to thin while it cooks.
- Meanwhile, make the croutons: Pull the bread apart into roughly ½- to 1-inch (12 mm to 2.5 cm) pieces with your fingers. In a medium bowl, mix the bread pieces, oil, garlic powder, and salt until evenly coated. Spread on a baking sheet in a single layer. Bake for 8 minutes, or until the croutons are light golden brown and crispy.
- Add more vegetable broth to the soup, as desired, to reach your preferred thickness. Ladle into bowls and top with croutons and mozz, if using. Finish with a drizzle of oil, fresh basil, plus a sprinkle of red pepper flakes.
For the mozzy sauce:
- Combine the cashews, nutritional yeast, miso, salt, and ¾ cup (180 ml) water in a high - speed blender and blend until smooth.