Craving comfort food? This hearty vegetable soup packed with red lentils, roasted eggplant, and a secret Trader Joe's ingredient is the perfect warm hug in a bowl.
Summer heat might have you reaching for icy treats, but let's not forget about the incredible produce available this time of year. This soup is a delicious way to enjoy those seasonal flavors.
About this soup: it's vegetarian, there's protein from the lentils, and there's a beautiful cheese that pairs well (although I'm making it optional), called Toscano with black pepper. It's delicious. I like to freshly grate some over the bowl before serving.
Ingredients You'll Need
- Fresh vegetables: eggplant, zucchini, red onion, tomatoes, and carrots.
- Herbs and spices: Fresh basil and thyme, garlic, and aglio olio (Trader Joe's seasoning blend).
- Red lentils: This will add heartiness to the soup. It will also thicken it as the lentils break down and soften.
- Broth: Use chicken or vegetable broth.
- Olive oil: For sauteing + roasting.
- Trader Joe's Toscano cheese: for garnish (optional).
Steps for Making Vegetable Soup
Prepare the Eggplant and Vegetables
Step one: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step two: Peel the eggplant and cut it into 1-inch cubes. Place in a bowl. Add ¼ cup of olive oil, then season with salt and pepper. Toss to coat. Spread the eggplant evenly on the prepared baking sheet.
Step three: Add whole tomatoes to the baking sheet. Cut a head of garlic in half lengthwise and place cut-side down on the baking sheet. Drizzle tomatoes and garlic with olive oil and season with salt and pepper.
Step four: Roast all ingredients in the preheated oven for 20-25 minutes, or until the eggplant is tender and the tomatoes are slightly blistered.
Help tip: if using a dark baking sheet, roast at 400°F for 20-25 minutes.
Step five: Place the roasted tomatoes, garlic, and fresh basil in a blender. Process until smooth to create a creamy sauce.
Note: If you prefer a chunkier soup, skip this step and chop the tomatoes, garlic, and basil instead.
Step six: Drizzle enough olive oil to coat the bottom of your pot. Add the onion, carrots, zucchini, aglio olio, and thyme.
Step seven: Sautee until the onions have softened, about 5-7 minutes. Add the tomato puree, roasted eggplant, rinsed lentils, and 6 cups of broth. Stir to combine.
Final step: Place over high heat. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Note: You will know when the soup is ready when the lentils have broken down and have completely softened.
How to Serve
Top this vegetable soup with a drizzle of olive oil, fresh basil, a sprinkle of aglio oglio seasoning, and freshly grated Toscano cheese. Serve alongside a fabulous salad like my spinach salad with apples and blue cheese, beet salad with goat cheese, or my red cabbage salad with Greek dressing.
If you're looking for a few main dishes, try my slow-cooker leg of lamb, rigatoni with Italian sausage and kale, or my balsamic BBQ beef kabobs.
Recipe Variations + Ideas
- Add more plant protein: Play with green lentils, chickpeas, or cranberry beans.
- Play with grains: Use rice, pasta, or wild rice for a satisfying texture.
- Make it spicy: Include jalapeños, chili powder, or cayenne pepper.
Storage and Reheating
- Stovetop: Gently simmer on low heat.
- Microwave: Heat in 30-second bursts, stirring often.
Tip: Add a splash of broth if needed.
More Crave-Worthy soup recipes
- Salmon Soup with Lemon and Dill
- Avgolemono Soup with Saffron
- Zuppa Toscana Recipe (Pork-Free)
- Mediterranean Bean Stew with Aleppo Pepper and Lamb
Ingredients
- 1 medium eggplant peeled and diced into 1-inch cubes
- ¼ cup olive oil + more as needed
- salt and pepper as needed
- 20 oz tomatoes on the vine ( that's a bit over 1 pound)
- 1 large head of garlic
- 8 leaves fresh basil + more for garnish
- 1 medium red onion, diced
- 1 medium carrot, peeled and diced or 2 small carrots
- 1 medium zucchini, diced
- 1 + ½ tablespoons Trader Joe's Aglio Olio seasoning blend
- 6 cups vegetable broth chicken or bone broth will also work
- ½ cup red lentils, rinsed
- 5-7 sprigs fresh thyme
- 1 Trader Joe's Toscano Cheese with Black Pepper for garnish optional but HIGHLY recommended!
Instructions
Roast the Vegetables
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the eggplant in a bowl, and add ¼ cup olive oil, salt, and pepper to taste. Toss to coat evenly.
- Transfer and spread the eggplant evenly on the prepared baking sheet.
- Add whole tomatoes to the baking sheet.
- Cut a head of garlic in half lengthwise and place cut-side down on the baking sheet.
- Drizzle tomatoes and garlic with olive oil and season with salt and pepper.
- Roast in the oven for 20-25 minutes, until the eggplant is slightly charred and the tomatoes are slightly blistered.
Make the Creamy Roasted Tomato Sauce
- Transfer the roasted tomatoes, squeeze out the garlic cloves, and add fresh basil to a blender to make a creamy sauce. Note: if you prefer a chunkier soup, skip this step and chop the tomatoes, garlic, and basil instead.
Sauté the Veggies and Aromatics
- Drizzle enough olive oil to coat the bottom of your pot. Add the onion, carrots, zucchini, aglio olio, and thyme.
- Sautee until the onions have softened, about 5-7 minutes. Add the tomato puree, roasted eggplant, rinsed lentils, and 6 cups of broth. Stir to combine.
- Place over high heat. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Note: You will know when the soup is ready when the lentils have broken down and have completely softened.
Serve
- Remove the thyme sprigs from the pot, then drizzle each serving with olive oil, fresh basil, a sprinkle of aglio olio seasoning, and freshly grated Toscano cheese.
Adriana says
I’d give it 10 stars if I could! I used cherry tomatoes instead because that was what I had and I added potatoes. So delicious!