Eggplant Parmesan Soup

I don't know why but I have the hardest time coming up with soup recipes. Don't get me wrong, I love a comforting bowl of soup. But it's another thing to enjoy it and another to create an original one. And so I decided to take a different approach. This time I decided to take a classic dish like eggplant parmesan and turn it into a soup. This eggplant parmesan soup tastes like the original dish with roasted eggplant, a marinara-like sauce, and even breadcrumbs. Finish the soup with garlic crisps, fresh basil, and a sprinkle of parmesan for one satisfying and homey meal.

Print Recipe

Eggplant Parmesan Soup

Total Time1 hour hr 30 minutes mins

Course: Main Course, Soup

Cuisine: Italian

Keyword: vegetarian

Servings: 4

Author: Cherry on My Sundae

Ingredients

• 1 large eggplant
• 5 tablespoons olive oil divided
• salt and pepper
• 1 medium onion chopped
• 3 garlic cloves minced
• ½ cup white wine
• 28 ounces canned crushed tomatoes
• 2 cups chicken or vegetable stock
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 tablespoon balsamic vinegar
• 1 ounce parmesan rind
• ½ cup breadcrumbs
• ½ baguette thinly sliced
• 1 garlic clove
• ¼ cup fresh basil
• ¼ cup grated parmesan
• freshly cracked black pepper

Instructions

• Preheat oven to 425 degrees F.
• Cut eggplant in half and score flesh in a crisscross pattern. Drizzle flesh with 2 tablespoons olive oil and season with salt and pepper. Place eggplant on baking sheet and cover with foil. Roast for 35-40 minutes or until eggplant is soft and tender. Remove pulp with spoon and set aside.
• Heat 1 tablespoon oil in a large pot over medium heat. Add chopped onion and saute until tender, about 5 minutes. Add garlic and saute for 1 more minute.
• Pour white wine and simmer for 1 minute. Add canned tomatoes, chicken or vegetable stock, oregano, basil, balsamic vinegar, parmesan rind, and eggplant pulp. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
• Meanwhile, make garlic bread crisps. Drizzle remaining 2 tablespoons oil on thinly sliced baguette, tossing to coat. Spread bread on baking sheet in an even layer and bake for 8-10 minutes or until golden brown, flipping bread over halfway through. Remove from oven and rub garlic clove directly on bread. Let cool.
• Transfer half of the soup to a blender and blend until smooth. Pour soup back into pot and add breadcrumbs. Stir to combine and simmer for 5 more minutes. Season with salt and pepper.
• Portion soup into bowls and top with garlic bread crisps, fresh basil, parmesan, and freshly cracked black pepper. Serve immediately.

**Helpful tips and common mistakes

To make this eggplant parmesan soup, you first have to start with the eggplant. Cut a large eggplant in half and score the flesh in a crisscross pattern. Season the vegetable with oil, salt, and pepper, and roast it until tender. You can also grill the eggplant if you prefer.

Scoop out the flesh and discard the skin. Feel free to prepare the eggplant the day before.

Now let's move on to the rest of the eggplant parmesan soup. Saute the onion until it's softened and translucent, about 5 minutes. Then, add the garlic and saute for another minute.

I love adding a splash of white wine for an added layer of complexity, however, if you're not a fan, you can omit it.

Add the remaining ingredients including tomatoes, vegetable or chicken stock, balsamic vinegar, basil, oregano, parmesan rind, and the reserved eggplant pulp. No matter what, I do not suggest skipping the parmesan rind. It's a fantastic flavor enhancer, adding a ton of umami to the broth. In fact, I add it to a lot of my soups.

Bring the soup to a boil, reduce heat to low, and continue to simmer for 30 minutes.

While the eggplant parmesan soup is cooking, prepare the garlic crisps. Thinly slice a baguette and brush both sides with olive oil. Toast the bread until golden brown, flipping it over halfway through.

As soon as the crisps come out of the oven, rub a raw garlic clove to infuse the crisps with garlic flavor. You can also prepare the garlic crisps the day before.

Puree half of the soup until smooth or puree all of it for a completely smooth soup. Finish it with breadcrumbs and season with salt and pepper. It may sound odd to add breadcrumbs but it adds body to the soup.

Ladle the dish into a bowl and garnish with garlic crisps, fresh basil, and a sprinkle of parmesan. Finish with freshly cracked black pepper for a little hit of spice and dig in!

I gotta say, I think using a classic dish as inspiration for a soup creation is my best idea yet. This eggplant parmesan soup is reminiscent of the traditional meal with all the key ingredients and is just as delicious. What dish to turn into soup next?

For more vegetarian soup ideas check out this Italian farro stew with sun-dried tomato gremolata!