Eggplant (Aubergine) Parmesan Soup Recipe
🕒 Cook Time: 55 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 1 hour 5 minutes
🥣 Recipe Yield: 8-10 servings
Description:
Eggplant parmesan, a beloved classic, takes on a new form in this innovative soup recipe. Inspired by the flavors of the traditional dish, this hearty soup combines tender eggplant, savory Parmesan cheese, and aromatic herbs, creating a comforting and satisfying meal perfect for any occasion. Whether you’re a fan of eggplant parmesan or simply seeking a delicious and nutritious soup option, this recipe is sure to become a new favorite.
Ingredients:
- 3 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 eggplant, diced
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 3 cups crushed tomatoes in puree
- 4 cups water
- 1/2 cup grated Parmesan cheese
- 3/4 cup fresh basil leaves, chopped
- 8-10 slices of bread, cubed
Instructions:
- Heat olive oil in a large non-reactive saucepan over medium heat.
- Add the diced onions, red bell peppers, and eggplant to the saucepan.
- Saute for about 2 minutes until the vegetables begin to soften.
- Add the minced garlic, dried oregano, and crushed red pepper flakes to the saucepan. Continue to saute until the garlic is fragrant and the vegetables are softened.
- Pour in the crushed tomatoes and water, then bring the mixture to a boil over high heat.
- Reduce the heat to low and simmer for 35-40 minutes, or until the vegetables are tender and the flavors have melded together.
- Add the grated Parmesan cheese, chopped basil leaves, and cubed bread to the soup. Allow the bread to soak up the flavors and thicken the soup for about 10 minutes before serving.
- Serve the soup hot, garnished with additional Parmesan cheese and basil leaves if desired.
Nutritional Information (per serving):
- Calories: 472.1
- Fat: 11.5g
- Saturated Fat: 3g
- Cholesterol: 7.3mg
- Sodium: 721.3mg
- Carbohydrates: 75.2g
- Fiber: 6.8g
- Sugar: 8.4g
- Protein: 18.1g
Recipe Notes:
- This soup can be served as a hearty main course or as a flavorful starter.
- Feel free to adjust the amount of crushed red pepper flakes according to your desired level of spice.
- For a creamier texture, you can blend a portion of the soup with an immersion blender before adding the Parmesan cheese and bread cubes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave before serving.
