Quantcast Tomato Soup with Eggplant | NFCA
Skip Navigation Links

Tomato Soup with Eggplant



  • 4 cups Imagine® Organic Creamy Tomato SoupTomato Soup with Eggplant
  • 2 medium sized eggplants cut into ½ inch slices
  • ¼ cup crème fraiche
  • 2 Tbsp. extra virgin olive oil  
  • 1 handful basil leaves pureed
  • 2 cloves garlic sliced very thinly
  • Sea salt and coarse black pepper to taste
  • 6 sprigs basil for garnish


  1. In a medium saucepan bring the tomato soup to a light boil and heat through over a medium high heat. Lower heat and keep warm.
  2. Preheat the grill. Rub the garlic over the eggplant slices, brush with olive oil, season with salt and pepper and stack on baking sheet with the remaining garlic. Using tongs, place the sliced eggplant on the grill and grill turning once until the eggplant is blackened on both sides and the garlic is golden (about 2 to 3 minutes on each side).
  3. Remove from grill and cut into cubes. Keep warm.
  4. In a small bowl combine the basil with the crème fraiche until well blended.
  5. Ladle the soup into four warmed bowls, spoon in the garlicky eggplant, top with basil crème fraiche and garnish with basil leaf.

Recipe Contest

Have an original gluten-free recipe? Enter it in the Gluten-Free Choices Spring Recipe Contest!

  • Have you or your family members been diagnosed?
    Complete our celiac disease symptoms checklist today to find out if you are at risk of having celiac disease or non-celiac gluten sensitivity ('gluten sensitivity').  We can help improve your quality of life!
  • Stay Informed!
    Join our monthly newsletter to receive news, updates, and tips for healthy gluten-free living and information about celiac disease. Sign-up for the monthly e-mail newsletter