Low Carb Eggplant Soup. Rich, thick, eggplant soup with lots of olive oil and even more flavor. This soup has it all. Bottom center is how I usually sauté my eggplant so please pardon me, but I had to show off my deluxe 12″ aluminum foil sauté pan cover. I made it about 6-7 years ago and have kept and used it over and over again because…it works. Some of you may laugh, and rightly so, but I consider myself a minimalist when it comes to kitchenware and this is just a good example. Where do I store it? Glad you asked and it rests in my dishwasher along with various other things because in over 12 years…I have never actually used the dishwasher for its intended purpose. Yep, I’m one of those rare nut cases that actually loves to do my own dishes. If you want to see another oldie pan I bought for .10 at a garage sale check out the Carbalose Flour Butter Cream Biscuits recipe. That baby is about 25-30 years old and I am not about to ever let it go. I later found out it originally went inside a toaster oven and I barely knew what a toaster oven was, let alone owned one. Bottom right is how I ate it again with za’atar and black seeds. No one expects you to eat it this way as almost no one has these very Middle-Eastern/African/Greek spices but if by some chance you do, use them as they are the absolute perfect topping for this soup.
Of further interest, this soup is good either cold, warm or hot just like Low Carb Vichyssoise.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 Eggplants Peeled And Sliced Lengthwise
- ¼ C Olive Oil
- 1 Chopped Medium Onion
- 5 Celery Stalks Finely Chopped
- 5-6 C Water (Or Chicken Stock)
- 3-4 t Chicken Base*** (Or To Taste If Using Stock)
- 1 Can Diced Tomatoes
- ¼ C Dried Parsley
- ¼ C Cilantro Stems
- 2 T Crushed Garlic
- 1½ t Thyme
- 1-1½ t Ground Cumin
- ¼ t Cayenne Pepper
- ½ C Chopped Cilantro Leaves (Garnish)
- ¼ C Olive Oil (Garnish)
- 1 Tomato Cut Into Small Dice (Optional)
- 1-2 t Liquid Smoke (Optional)
- Salt & Pepper To Taste
- Cook your eggplant anyway you wish to get it very soft. (See Notes) I added about ¼ C of oil to mine.
- Put 2 C water (or stock) with celery and onion into a good-size deep pan, cover, and simmer until celery is tender. Including eggplant, dump in rest of ingredients down to cilantro & olive oil garnish, and bring to hot. My pot is an old 3 qt. Revereware which I don't think is even available anymore.
- Remove from heat and with emersion stick, blend until relatively smooth and thick.
- Taste and season if necessary.
- Put into large bowls, add small diced tomato of using, place cilantro, and drizzle with olive oil.
- 8 Servings
- 169 Calories, 2.0g Protein, 14.2g Fat, 10.4g Carbs, 3.6g Fiber, 6.8g Net Carbs
- I used about a T of reserved diced tomato as garnish under the cilantro and it was surprisingly tasty so I would suggest you do the same.
- There are several other ways to cook your eggplant. One is to peel, chop, and sauté it in olive oil. I ended up having to cut it up anyway or, you can bake it peeled in the oven until soft and squeeze out the guts. I find that you lose a bit of eggplant by doing it this way.
- If you are using plain chicken stock, you will definitely have to use more salt.
- You may make this thinner by adding a little more stock or water as it is naturally very thick on its own.
- I did not add liquid smoke originally and if you don't have it don't worry as it is not an essential ingredient. It just goes well with eggplant. I tried it the next day in another bowl and I would now always use it.
- If you don’t have an emersion stick or a large blender do not attempt to make this soup as it is my belief if you put it into a processor it might make a mess…and I could be wrong but better wrong than sorry.