You are here: Home » Recipes » Eggplant Parmesan Soup Eggplant Parmesan Soup Recipe by Relish Contributor Yield 6 to 8 servings A chunky, earthy blend that resembles a Tuscan stew, this soup is thickened with toasted cubes of bread. PrintEmail Ingredients 3 tablespoons olive oil1 medium onion, chopped1 medium red bell pepper, seeded and chopped1 medium eggplant, peeled and cut into 1/2-inch dice3 garlic cloves, minced2 teaspoons dried oregano1/2 teaspoon dried red chili flakes3 cups canned crushed tomatoes in puree4 cups water1/2 cup Parmesan cheese8 to 10 fresh basil leaves, chopped1/4 cup balsamic vinegar3 cups toasted or stale French or Italian bread Instructions Heat olive oil in a large nonreactive saucepan over medium heat. Add onions, bell peppers and eggplant; saute 2 minutes. Add garlic, oregano and chili flakes and continue to saute until all is softened. Add tomatoes and water and bring to a boil over high heat. Reduce heat and simmer 35 to 40 minutes or until vegetables are tender. Add Parmesan cheese, chopped basil, vinegar and bread cubes. Allow bread cubes to soak into the soup and thicken the mixture before serving, about 10 minutes.