Eggplant Parmesan Soup

  • Yield 6 to 8 servings

A chunky, earthy blend that resembles a Tuscan stew, this soup is thickened with toasted cubes of bread.


3 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 medium eggplant, peeled and cut into 1/2-inch dice
3 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon dried red chili flakes
3 cups canned crushed tomatoes in puree
4 cups water
1/2 cup Parmesan cheese
8 to 10 fresh basil leaves, chopped
1/4 cup balsamic vinegar
3 cups toasted or stale French or Italian bread


  1. 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.



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