Eggplant Parmesan Soup
Warm, hearty, and bursting with Italian-inspired flavors, Eggplant Parmesan Soup is the ultimate comfort meal served in a bowl. This velvety soup takes all the classic elements of eggplant Parmesan—rich tomato sauce, savory eggplant, and gooey cheese—and transforms them into a one-pot feast. Sautéed eggplant and onions create a robust base, while crushed tomatoes, garlic, and herbs like basil and oregano add depth to the broth. Blended to silky perfection, the soup is finished with melted Parmesan and a sprinkling of mozzarella for an indulgent cheesy twist. For added texture, top it with homemade croutons made from toasted rustic bread and a garnish of fresh basil. Ready in under an hour, this cozy, gluten-free adaptable recipe is perfect for weeknight dinners or special occasions. Get ready to fall in love with this flavorful, hassle-free take on a comfort-food classic.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 unit Large eggplant (peeled and diced)
- 1 unit Yellow onion (diced)
- 4 unit Garlic cloves (minced)
- 28 ounces Crushed tomatoes
- 4 cups Chicken or vegetable broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Mozzarella cheese (shredded)
- 2 cups Rustic bread (optional, cubed for croutons)
- 0.25 cup Fresh basil leaves (chopped, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced eggplant and onion to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Use an immersion blender to carefully blend the soup until smooth, or transfer it in batches to a countertop blender. (Be cautious of the hot liquid!)
Stir in the grated Parmesan cheese until melted and well incorporated.
Serve the soup in bowls and sprinkle shredded mozzarella cheese on top while the soup is hot, allowing it to melt slightly.
For added texture, toast cubed rustic bread in a pan with a drizzle of olive oil until crispy and golden. Use the croutons as a topping.
Garnish with chopped fresh basil leaves before serving.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 8346 mg | 363% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 52.0 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2241 mg | 172% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3363 mg | 72% | |
*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.
