Mushroom-Eggplant Soup Recipe

Name: Mushroom-Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 1 c. sliced onions; 1 clove garlic, minced; 2 c. mushrooms, chopped; 1/2 tsp. fresh or dried thyme; 1 large eggplant, peeled and cubed; 1 can crushed tomatoes (28 oz.); 2 c. or more chicken stock; salt and pepper to taste; 1/2 c. sliced mushrooms; small cooked pasta (optional)

Servings: persons

2 Tbsp. olive oil
1 c. sliced onions
1 clove garlic, minced
2 c. mushrooms, chopped
1/2 tsp. fresh or dried thyme
1 large eggplant, peeled and cubed
1 can crushed tomatoes (28 oz.)
2 c. or more chicken stock
salt and pepper to taste
1/2 c. sliced mushrooms
small cooked pasta (optional)

1
Heat oil in a large, heavy saucepan.
2
Add the onions and saute until tender, about 8 minutes.
3
Add the garlic and mushrooms and saute another few minutes, then stir in the thyme.
4
Add the eggplant, tomatoes and stock and simmer gently until the eggplant is tender, about 20 minutes.
5
Allow to cool briefly then puree in blender or food processor.
6
You may have to do in batches.
7
Return the puree to saucepan.
8
Season with salt and pepper.
9
Stir in the sliced mushrooms.
10
Add cooked small pasta, if desired.
11
Simmer 5 more minutes.
12
Serve.

347

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 11 ingredients. The key ingredients include: 2 Tbsp. olive oil, 1 c. sliced onions, 1 clove garlic, minced, 2 c. mushrooms, chopped, and more.

Yes, Mushroom-Eggplant 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.

Mushroom-Eggplant Soup

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