Eggplant (Aubergine) Parmesan Soup Recipe

Name: Eggplant (Aubergine) Parmesan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 1 medium red bell pepper, seeded and chopped; 1 medium eggplant, peeled and cut 1/2 inch cubes; 3 garlic cloves, minced; 2 teaspoons dried oregano; 1/2 teaspoon dried chili; 3 cups canned crushed tomatoes in puree; 4 cups water; 1/2 cup parmesan cheese; 8 -10 fresh basil leaves, chopped; 1/4 cup balsamic vinegar; 3 cups French bread (toasted or stale) or 3 cups Italian bread, cubes (toasted or stale)

Servings: persons

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

1
Heat olive oil in a large non-reactive saucepan over medium heat.
2
Add the onions,peppers and the eggplant.
3
Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
4
Add the tomatoes and water and bring to a boil over high heat.
5
Reduce heat and simmer 35-40 minutes or until vegetables are tender.
6
Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 medium onion, chopped, 1 medium red bell pepper, seeded and chopped, 1 medium eggplant, peeled and cut 1/2 inch cubes, and more.

Yes, Eggplant (Aubergine) Parmesan Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Parmesan Soup

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