Eggplant parmesan soup

Eggplant parmesan soup

Eggplant parmesan soup

Eggplant parmesan soup photo 1
Eggplant parmesan soup photo 2
Eggplant parmesan soup photo 3


  • oregano - 1 tsp
  • basil - 1 tsp
  • olive oil - 1 Tbsp
  • Parmesan cheese, grated
  • minced garlic - 1 tsp
  • stick margarine or butter - 1/2 item
  • medium onion, chopped coarsely - 1 item
  • medium-size eggplants, firm - 2 item
  • cans crushed tomatoes with added puree - 2 oz

How to make eggplant parmesan soup:

Saut? in soup pot in olive oil and margarine or butter the onion and garlic. Skin and cube eggplants; add to onion and garlic; saut? for 3 minutes, stirring often. Then just cover mixture with water; let cook until eggplants are tender. Add crushed tomatoes, basil and oregano; puree entire mixture in blender. Return everything to soup pot; add Parmesan cheese. Adjust consistency of soup with added water, if needed. It should be neither thin nor thick; cook over low heat for 1 hour, covered. Garnish with additional Parmesan cheese and parsley at table.

Note: Best if made 8 hours in advance.

Recipe categories: Soups & stews, Tomato, Eggplant.

Eggplant parmesan soup
Average rating: 2.9 of 5, total votes: 7
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
sugar, milk, sour cream, salt, butter, water, lard, honey
You may be interested in these recipes: