Eggplant Aubergine Parmigiana Soup
Cozy up with a bowl of Eggplant Aubergine Parmigiana Soup, a comforting and flavorful twist on the classic Italian dish. This velvety soup features roasted eggplant for a smoky depth, blended with crushed tomatoes, aromatic garlic, and a medley of Italian herbs. Finished with fresh basil, grated Parmesan, and gooey mozzarella cubes that melt right into each serving, this dish is indulgently cheesy yet light. Perfect as a hearty appetizer or a satisfying main course, this recipe pairs beautifully with warm crusty bread for dipping. Ready in just an hour, it’s an ideal choice for weeknight dinners or intimate gatherings. Keywords: eggplant soup, parmigiana soup, roasted eggplant recipe, Italian-inspired soup, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 28 ounces Crushed tomatoes
- 4 cups Vegetable stock
- 0.5 cup, chopped Fresh basil leaves
- 0.5 cup, grated Parmesan cheese
- 8 ounces, cubed Fresh mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 4 slices Crusty bread (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise and brush the cut sides with 1 tablespoon of olive oil. Place them cut side down on a baking sheet lined with parchment paper.
Roast the eggplants in the oven for 25-30 minutes, or until the flesh is soft and golden. Remove from the oven, let cool slightly, and scoop out the flesh with a spoon. Set aside.
In a large soup pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the roasted eggplant flesh to the pot along with the crushed tomatoes, vegetable stock, Italian seasoning, salt, and black pepper. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
Using an immersion blender (or a regular blender in batches), carefully blend the soup until smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.
Stir in the chopped basil and grated Parmesan cheese, allowing it to melt into the soup.
Ladle the soup into bowls and top each serving with a few cubes of fresh mozzarella cheese. The heat of the soup will make the cheese soft and melty.
Optional: Serve with slices of crusty bread for dipping.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 7629 mg | 332% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 75.1 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2074 mg | 160% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5318 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
