A quick and easy harissa aubergine and tomato soup made in a soup maker. This tasty eggplant soup is plant-based, nutritious and low calorie.
Also try this Vegan Tomato Soup made with tinned tomatoes, or for something completely different try this Creamy Vegan Broccoli Soup.
It’s cold and dark, and I just want the comfort and warmth of soup.
If I’m making a big batch for the family, I use a large soup pot, but for just 3 to 4 portions, I use my soup maker.
It’s perfect for making a fresh soup for work lunches for me or school lunches for the boy (my husband isn’t keen on taking soup to work).
This rich harissa and aubergine soup is my latest soup maker soup.
Super easy to make and a wonderful flavour from the harissa and the aubergine (eggplant).
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At a glance – soup maker harissa aubergine (eggplant) and tomato soup
⏲️ Ready in: 24 minutes
👪 Serves: 3
🍽 Calories: 188
🧾 Main ingredients: onion, garlic, aubergine (eggplant), chopped tomatoes (canned), tomato puree, soy sauce, miso paste, vegetable stock, herbs & milk (I use oat milk)
👩🏻🍳 Suitable for: vegan, plant-based, dairy-free, egg-free, vegetarian
Summarise & save this recipe:
🥣 A simple soup maker soup
I love a soup maker soup.
The joy of chucking big chunks of veg in without lots of chopping, then no standing and stirring.
It does make me happy. It’s the simple pleasures.
I also love watching my soup maker doing its stuff (mine has a clear jug) and yes, I should probably get out more.
Finally, the fact that I don’t add oil, means it’s low fat and low calorie, which I like as I’m trying to lose a bit of menopause weight.
💭 Which soup maker?
I like to include a little bit about soup makers, as those thinking about buying one always want a recommendation.
To be honest, they all do the same job, and you can buy one that suits your budget.
I have the Morphy Richards Clarity Soup Maker as I loved the clear jug.
My jug stayed beautifully clear for nearly a year of constant use, because I always pour the soup into containers right away and then wash the jug.
Leaving soup in the jug or not washing it right away can cause it to become cloudy, and yep I left my husband in charge of it one day, and yes, you guessed it, it’s now a bit cloudy as you will see in the step-by-step photos below.
Moral of the story: empty and clean it right away and do it yourself.
Although it’s not too bad.
📋 What you need to make this vegan soup maker soup
Here are the simple ingredients you need to make this tasty plant-based soup that’s utter comfort food.
Soup Ingredients
- Onion – white onion or red onion
- Garlic – you can add extra garlic cloves if you like
- Aubergine – also known as eggplant
- Chopped tomatoes – I use a can of chopped tomatoes
- Tomato puree – tomato paste
- Soy sauce
- Harissa paste – a North African chilli paste with floral notes
- Chilli flakes – or red pepper flakes, add more if you like
- Dried oregano
- Vegetable stock cubes – I use cubes instead of vegetable broth as there is other liquids added
- Salt & black pepper – to season
- Oat milk – or your preferred milk, or even coconut milk
You will find the printable recipe card with full ingredients, method, notes, and nutritional information at the bottom of this page after the step-by-step photos.
🍆 You say eggplant I say aubergine
Whether you call it eggplant or aubergine, it’s a good addition to so many dishes, from soups like this to my pasta addiction, which is a creamy roast aubergine, cherry tomato and spinach penne (which I make most weeks), to roasted miso aubergine served with carrot mash and pak choi or a simple aubergine balti.
They are also full of vitamins, minerals, antioxidants, and fibre, making them a great option.
🌶 Harissa paste
Harissa paste is a North African chilli paste.
It’s spicy, smoky and garlicky with floral or citrus notes, depending on the recipe.
Readily available from grocery stores, health food shops and supermarkets. It’s pretty easy to get hold of these days.
It’s worth buying a jar and adding a dollop to soups, stews and roasting veg.
A real pop of flavour.
🥛 A swirl of cream
Serve this soup with a swirl of cream to give it a luxurious finish.
You could also add some cream to the soup as it cooks along with the milk.
It cuts through the rich flavours and makes it creamy.
I also like to serve it with some fresh herbs, for a wee pop of fresh flavour.
Of course, it’s good served just as it is, but even better served with crusty bread or grilled cheese.
🌡️ Storing soup maker soup
A soup makers generally make just 3 or 4 portions, and even less if you make a smaller batch.
So most likely your soup will be eaten in one sitting (for a family) or cooled and kept in the fridge for 3-4 days, then reheated.
However, just because soup makers make soup fast, doesn’t mean you have to make it to serve right away or the next day, you can make it ahead and freeze it in batches.
Just think of all the different flavours you could have ready to defrost, reheat and tuck into?
Freeze labelled and dated portions for 3-4 months and defrost a potion in the fridge overnight then reheat or use your microwave defrost settings.
Looking for more soup maker recipes? Try these:
For more easy soup recipes, including soup maker soups, check out my soup recipe index.
🧾 Pairing with soup
These are my favourite things to serve with [this recipe]:
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👩🏻🍳 How to make soup maker harissa aubergine & tomato soup
These step-by-step photos will show you easy and quick it is to make this tasty eggplant soup. The full printable recipe is below these photos.
Step 1
- Add the garlic and onion to your soup maker.
- Next, add the aubergine, tomatoes, tomato puree, sauce, paste, herbs and spices, including the stock cubes (see full recipe card below).
Step 2
- Then pour in the milk (instead of water). I use oat milk, but you can use your regular milk.
- Season with salt and pepper, be generous.
- Set to cook, my soup maker takes 21 minutes when set to smooth, but yours may be slightly different.
- Serve and enjoy!
📖 Recipe
Vegan Soup Maker Harissa Aubergine & Tomato Soup
A quick and easy harissa aubergine and tomato soup made in a soup maker. This tasty eggplant soup is plant-based, nutritious and low calorie.
Ingredients
Instructions
Keep screen on
-
Add the garlic and onion to your soup maker.
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Next, add the aubergine, tomatoes, tomato puree, soy sauce, herbs, harissa and stock cubes.
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Then pour in the milk (instead of water). I use oat milk, but you can use your regular milk.
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Season with salt and pepper, be generous.
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Set to cook, my soup maker takes 21 minutes when set to smooth, but yours may be slightly different.
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Serve and enjoy!
Notes
- There are 3 to 4 servings in this soup.
- Cool soup and chill in an airtight container in the fridge for 3-4 days and reheat before serving.
- Freeze in labelled and dated portions in freezer bags or tubs for 3-4 months. Defrost in the fridge overnight and reheat or use the defrost setting on your microwave.
- Serve with a swirl of cream and fresh herbs for extra luxury.
Nutrition
Serving: 1 servingCalories: 188kcalCarbohydrates: 37gProtein: 7gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 1094mgPotassium: 790mgFiber: 9gSugar: 24gVitamin A: 598IUVitamin C: 20mgCalcium: 325mgIron: 4mg