Eggplant (Aubergine) Parmesan Soup

May 10, 2023May 10, 20230 0
Eggplant (Aubergine) Parmesan Soup recipe for a comforting meal
in Soup

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
6
Calories
258
Sugar
11g
Fat
12g
Eggplant (Aubergine) Parmesan Soup is a cozy and comforting soup that is perfect for colder months. This soup is loaded with vegetables and hearty chunks of eggplant that have been sautéed in garlic and olive oil. The soup is then simmered with canned crushed tomatoes and puree to give it a rich and flavorful base. The addition of balsamic vinegar adds a touch of tanginess and enhances the flavors of the soup. The soup is then topped with toasted French bread or Italian bread cubes that add a nice crunch. This soup is perfect for a comforting meal that will warm you up from the inside out.

Instructions

1.In a large pot, heat the olive oil over medium heat and add the chopped onion, red bell pepper, and eggplant. Cook for 10-12 minutes, stirring occasionally, until the vegetables have softened and are starting to brown.
2.Add the minced garlic, dried oregano, and dried chili to the pot. Cook for 2-3 minutes, stirring constantly, until fragrant.
3.Pour in the canned crushed tomatoes with puree and water. Bring the soup to a simmer and cook for 10-15 minutes, until the vegetables are tender.
4.Stir in the parmesan cheese, chopped basil leaves, and balsamic vinegar. Cook for an additional 2-3 minutes, until the cheese has melted and the soup is hot.
5.Serve the soup hot with toasted French bread or Italian bread cubes on top.

PROS

Eggplant (Aubergine) Parmesan Soup is a comforting and flavorful soup that is perfect for colder months.
This soup is loaded with vegetables and contains a good amount of fiber and protein.
It is also low in calories and fat.

CONS

This soup takes some time to prepare and cook, so it may not be ideal for busy weekdays.
The balsamic vinegar can also be overwhelming for some people and may need to be adjusted according to taste.

HEALTH & BENEFITS

Eggplant is a low-calorie vegetable that is high in fiber and antioxidants. It is also a good source of vitamins and minerals, including folate, potassium, and manganese. Tomatoes are another great source of antioxidants and vitamin C, which can help support the immune system. Additionally, garlic has antibacterial and antifungal properties that may help promote immune system health.

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