Here’s a delicious Eggplant Parmigiana Soup recipe that I think you’ll love. It is perfect for a cold winter night instead of ordering takeout.

Eggplant parmigiana soup is the best idea you’ve ever thought of. At least, I never thought of it, but when I tried it for the first time, it was love at first taste.

Ingredients

•   1 large eggplant
•   5 tablespoons olive oil (divided)
•   Salt and pepper to taste
•   1 medium onion, chopped
•   3 garlic cloves, minced
•   ½ cup white wine
•   28 ounces canned crushed tomatoes
•   2 cups vegetable stock
•   ½ teaspoon dried oregano
•   ½ teaspoon dried basil
•   1 tablespoon balsamic vinegar
•   1 ounce parmesan rind
•   ½ cup breadcrumbs
•   ¼ cup grated parmesan cheese

Instructions

1.  Roast the Eggplant:
•   Preheat your oven to 400°F (200°C).
•   Slice the eggplant in half, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Place the eggplant cut side down on a baking sheet.
•   Roast for 30-40 minutes, until the flesh is soft and lightly browned.
•   Once cooled, scoop out the flesh and set aside.
2.  Prepare the Soup Base:
•   In a large pot, heat the remaining 3 tablespoons of olive oil over medium heat.
•   Add the chopped onion and sauté for about 5 minutes, until softened.
•   Add the minced garlic and cook for another minute until fragrant.
3.  Deglaze with Wine:
•   Pour in the white wine, scraping the bottom of the pot to release any stuck bits. Let the wine reduce by half, about 2-3 minutes.
4.  Add Tomatoes and Stock:
•   Stir in the canned crushed tomatoes, vegetable stock, roasted eggplant flesh, oregano, basil, balsamic vinegar, and the parmesan rind.
•   Bring the mixture to a simmer, then lower the heat and cook for 20-25 minutes, allowing the flavors to meld.
5.  Blend the Soup (Optional):
•   For a smoother texture, you can use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, skip this step.
6.  Prepare the Breadcrumb Topping:
•   In a small pan, toast the breadcrumbs with a drizzle of olive oil until golden brown. Remove from heat and stir in the grated parmesan cheese. Set aside.
7.  Finish the Soup:
•   Remove the parmesan rind from the soup and discard. Taste the soup and adjust seasoning with salt and pepper as needed.
8.  Serve:
•   Ladle the soup into bowls, and top each serving with the toasted breadcrumb and parmesan mixture for a crunchy finish.

Try These Other Soup Recipes

15 Bean and Ham Soup

Instapot Chicken Soup

Mexican Noodle Soup

Cheesy Tomato Soup

Beetroot Leaves and Vegetable Soup

You May Also Like