Eggplant Parmesan Soup

Warm, hearty, and bursting with Italian-inspired flavors, Eggplant Parmesan Soup is the ultimate comfort meal served in a bowl. This velvety soup takes all the classic elements of eggplant Parmesan—rich tomato sauce, savory eggplant, and gooey cheese—and transforms them into a one-pot feast. Sautéed eggplant and onions create a robust base, while crushed tomatoes, garlic, and herbs like basil and oregano add depth to the broth. Blended to silky perfection, the soup is finished with melted Parmesan and a sprinkling of mozzarella for an indulgent cheesy twist. For added texture, top it with homemade croutons made from toasted rustic bread and a garnish of fresh basil. Ready in under an hour, this cozy, gluten-free adaptable recipe is perfect for weeknight dinners or special occasions. Get ready to fall in love with this flavorful, hassle-free take on a comfort-food classic.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 unit Large eggplant (peeled and diced)
• 1 unit Yellow onion (diced)
• 4 unit Garlic cloves (minced)
• 28 ounces Crushed tomatoes
• 4 cups Chicken or vegetable broth
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 cup Parmesan cheese (grated)
• 0.5 cup Mozzarella cheese (shredded)
• 2 cups Rustic bread (optional, cubed for croutons)
• 0.25 cup Fresh basil leaves (chopped, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced eggplant and onion to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Add the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Step 6

Use an immersion blender to carefully blend the soup until smooth, or transfer it in batches to a countertop blender. (Be cautious of the hot liquid!)

Step 7

Stir in the grated Parmesan cheese until melted and well incorporated.

Step 8

Serve the soup in bowls and sprinkle shredded mozzarella cheese on top while the soup is hot, allowing it to melt slightly.

Step 9

For added texture, toast cubed rustic bread in a pan with a drizzle of olive oil until crispy and golden. Use the croutons as a topping.

Step 10

Garnish with chopped fresh basil leaves before serving.

Nutrition Facts

Serving size	2968 grams (2968.0g)

Amount per serving	% Daily Value*
Calories	2164

Total Fat 87.30g	112%
Saturated Fat 34.80g	174%
Polyunsaturated Fat 2.70g
Cholesterol 139mg	46%
Sodium 8346mg	363%
Total Carbohydrate 246.20g	90%
Dietary Fiber 36.60g	131%
Total Sugars 52.00g
Protein 104.90g	210%

Vitamin D 0IU	0%
Calcium 2241mg	172%
Iron 20mg	109%
Potassium 3363mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 19.2%

Carbs: 45.0%