During the winter months I make a lot of soup dinners for my family. I rarely ever eat soup during the summer unless it’s a cold soup like this gazpacho. This past week the weather was in the single digits and below zero with wind chills. A bowl of steaming hot soup is the perfect meal for cold nights. My friend Anne shared this eggplant parmesan soup with me back in the fall and I thought it was delicious.
I love eggplant parmesan and this eggplant parmesan soup is very similar in taste. If you like eggplant parmesan I think you’ll definitely enjoy this soup. It makes a great meatless dinner option with a salad and bread or a light lunch.
| Eggplant Parmesan Soup | Print |
Author: JoyfulScribblings.com
Ingredients
- 2 (1 lb) egg plants
- 1 large onion, diced
- 2 ribs celery,chopped
- 3 cloves garlic, minced
- 1 TBSP olive oil
- 1 (15oz) can stewed tomatoes
- 2 C tomato juice
- 4 C vegetable stock or chicken stock
- 1 C white wine
- 2 tsp Italian seasoning
- 1 C grated parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- garlic croutons
- shredded mozzarella
Instructions
- Preheat oven to 425 degrees.
- Wash eggplants and pat dry. With a fork prick each one several times. Place on a baking sheet and roast for 35 to 40 minutes or until soft.
- Remove from oven and allow eggplants to cool slightly.
- Working over a large bowl, peel skin off eggplants and discard peel. Place the whole eggplant on a cutting board and cut into small pieces. Put in a mixing bowl and set aside.
- Into a large stockpot, saute onion, celery and garlic in olive oil over medium high heat for 10 minutes stir a lot.
- Add eggplant, tomatoes, tomato juice, stock, wine, and seasonings. Bring to a boil.
- Reduce heat and simmer for 35 minutes.
- To finish soup, stir in parmesan cheese. Simmer for 5 more minutes.
- Garnish with croutons and mozzarella cheese.
Hummm I’m not if I like egg plant to be honest. The picture looks good though. The next time you make a batch save a little for me to try;)
Will do Keri!
I love the look of your soup recipe … I have never put egg plant in soup … but it really doesn’t have a lot a flavour on it’s own … so I think it will be great!
I will be trying in the next week with my family …do you mind if I post on my blog and refer my readers back to you?
I don’t mind at all as long as you include a link back for the recipe. I hope you like it. The tomatoes and spices give it lots of flavor and a little mozzarella cheese on top is delicious.