Eggplant Parmesan Soup
A Uncategorized recipe with olive oil, margarine or butter, medium onion chopped coarsely. Ready in 9h 20m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Sauté in soup pot in olive oil and margarine or butter the onion and garlic.
olive oil(1 tbsp)margarine or butter(1/2 stick)medium onion chopped coarsely(1)minced garlic(1 tsp) - 2
Skin and cube eggplants; add to onion and garlic; sauté for 3 minutes, stirring often.
medium onion chopped coarsely(1)minced garlic(1 tsp)medium-size eggplants firm(2) - 3
Then just cover mixture with water; let cook until eggplants are tender.
medium-size eggplants firm(2)28 oz cans crushed tomatoes with added puree(2) - 4
Add crushed tomatoes, basil and oregano; puree entire mixture in blender.
28 oz cans crushed tomatoes with added puree(2)basil(1 tsp)oregano(1 tsp) - 5
Return everything to soup pot; add Parmesan cheese.
parmesan cheese grated(1 1/4 c) - 6
Adjust consistency of soup with added water, if needed.
28 oz cans crushed tomatoes with added puree(2) - 7
It should be neither thin nor thick; cook over low heat for 1 hour, covered.
- 8
Garnish with additional Parmesan cheese and parsley at table.
28 oz cans crushed tomatoes with added puree(2)parmesan cheese grated(1 1/4 c) - 9
Note: Best if made 8 hours in advance.
Nutrition Facts
Per serving
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Eggplant Parmesan Soup
A Uncategorized recipe with olive oil, margarine or butter, medium onion chopped coarsely. Ready in 9h 20m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
9 steps- 1
Sauté in soup pot in olive oil and margarine or butter the onion and garlic.
olive oil(1 tbsp)margarine or butter(1/2 stick)medium onion chopped coarsely(1)minced garlic(1 tsp) - 2
Skin and cube eggplants; add to onion and garlic; sauté for 3 minutes, stirring often.
medium onion chopped coarsely(1)minced garlic(1 tsp)medium-size eggplants firm(2) - 3
Then just cover mixture with water; let cook until eggplants are tender.
medium-size eggplants firm(2)28 oz cans crushed tomatoes with added puree(2) - 4
Add crushed tomatoes, basil and oregano; puree entire mixture in blender.
28 oz cans crushed tomatoes with added puree(2)basil(1 tsp)oregano(1 tsp) - 5
Return everything to soup pot; add Parmesan cheese.
parmesan cheese grated(1 1/4 c) - 6
Adjust consistency of soup with added water, if needed.
28 oz cans crushed tomatoes with added puree(2) - 7
It should be neither thin nor thick; cook over low heat for 1 hour, covered.
- 8
Garnish with additional Parmesan cheese and parsley at table.
28 oz cans crushed tomatoes with added puree(2)parmesan cheese grated(1 1/4 c) - 9
Note: Best if made 8 hours in advance.
About this recipe
A Uncategorized recipe with olive oil, margarine or butter, medium onion chopped coarsely. Ready in 9h 20m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
