Warm up with this hearty Eggplant (Aubergine) Parmesan Soup recipe. Made with olive oil, onion, red bell pepper and eggplant. Easy step-by-step instruct…
This Eggplant (Aubergine) Parmesan Soup relies on simple, everyday ingredients such as olive oil, medium onion, chopped, garlic cloves, minced and dried oregano. It comes together quickly and makes 4 servings, at about 370 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026