Eggplant Parmesan Soup #SundaySupper

eggplant parmesan soup

Welcome to Sunday Supper! Our theme this week was One Pot Meals. A fantastic theme, of course; who likes doing dishes? We all need some one pot meals in our repertoire, meals we can bust out on those grumpy days where you know that calling for take-out will be guilt-inducing, but you really don’t want to cook an elaborate meal. This recipe is PERFECT for those days.

eggplants

So, no false advertising here – this is eggplant parmesan in a soup bowl. I’m serious, it’s soup, but it tastes exactly like eggplant parmesan! And since I’m a huge eggplant parm fiend, this soup delighted my little soul.

eggplant parmesan soup

Like I mentioned, I love, love, love a well-executed eggplant parmesan. But let’s be honest, eggplant parm is the complete opposite of a one pot meal. More like a use-almost-every-dang-pan-in-your-kitchen meal, right? It’s kind of a production to pull off. But with this soup, you get all those beloved flavors in an easy to make and easy to clean up soup. Perfect!

Eggplant Parmesan Soup

The only recipe note I have is to add the vinegar slowly and titrate up if desired. I added the entire amount called for, and while that tang is a lovely addition to the soup, I found it a tad strong and wished I had backed off a little. And be sure to check out the rest of the Sunday Supper crew! As per usual, I’ve linked to their amazing recipes as well. Enjoy!

Eggplant Parmesan Soup

Source: Flour, Too by Joanne Chang

Ingredients:
3 tbs olive oil
2 medium onions, chopped
3 garlic cloves, peeled and smashed
2 large eggplants, chopped (no need to peel)
1 (28 oz.) can diced tomatoes, with juice
2 cups white sandwich bread, cubed
1 cup fresh basil leaves
1 ½ cups grated parmesan cheese
Up to 2 tbs red wine vinegar (I’d start with half of that, taste, and then add more if needed)
Kosher salt and black pepper to taste

Directions:
Set a large soup pot or Dutch oven over high heat. Add the olive oil and when hot, add the onions and garlic. Stir for 1 to 2 minutes, until the onions just start to soften. If they brown a little, back off the heat a tad. Add the eggplant and reduce the heat to medium. Cook, stirring occasionally, for 8 to 10 minutes, until the eggplants break down and start to become mushy.
Add the tomatoes. Fill the now-empty tomato can with water and add that to the soup. Bring to a simmer over medium heat and simmer about 5 minutes. Add the bread cubes and stir for 1 minute, or until the bread breaks down in the soup. Stir in the basil and parmesan, turn off the heat and let cool slightly.
Using your immersion blender, puree the soup until very smooth. Alternately, you can do this in batches in your regular blender. Bring the pureed soup back up to a simmer. Season with the vinegar, salt and pepper. If the soup seems too thick, thin with a little water.
Ladle the soup into bowls and serve immediately.

Check out the rest of the fabulous #SundaySupper team!

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

80 responses to “Eggplant Parmesan Soup #SundaySupper

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  2. I love that this soup is creamy looking without any cream. I’m a big fan of eggplant parm too. Sounds wonderful.

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  8. I had no idea what to expect when I read the title of your post…but this soup sounds incredible!!!

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  12. You have no idea how much I love eggplant parm. I cannot wait to make this!!!

  13. I’m not an egg plant person, but having it this way sounds fantastic!! I have to give this a try!!

    • Texan New Yorker

      Thanks! I think non-eggplant-people will like it. And if the eggplant is too much, you can always just keep adding cheese, lol!

  14. This soup sounds amazing! I love that you use the bread as a thickener.

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  16. What an interesting idea! I never thought about eggplant in soup before

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  18. What a beautifully thick & rich soup!

  19. I love eggplant! But had never thought to make as a soup–what a great idea!

  20. This soup looks absolutely amazing!

  21. What a great idea for a soup!! I love this!

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  24. Wow this is really a creative spin on eggplant parm. Love it!

  25. Such a unique and delicious sounding recipe. I just love eggplant.

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  27. Eggplant parmesan in a soup bowl? Wow. I have never thought of this, it looks SO awesome!

  28. I love that you can get all the flavor and none of the dishes. That’s perfect!

  29. What a fabulous looking soup, you are right that eggplant parm is a workout. This looks so easy!! Love it!!

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  31. Julie, this looks delicious! An excellent use of the last of the summer crops making their way into the farm share crate.
    Thanks!

  32. Love this. I have eggplant that I froze since I had no idea what I wanted to do with it. Well now I know!!

    Thanks for sharing!!

    Roxanne
    http://www.theroxxbox.com

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  36. How awesome! I love eggplant parm, and putting all the flavors into a soup is a great idea! Thanks for sharing!

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  38. So clever! Never thought of this!

  39. OMG, this looks and sounds amazing. I love a good eggplant parm, but if I can get all the flavors in ONE POT, I am so there! Thanks for sharing this awesome recipe!

    (BTW, I love the word titrate!)

  40. Love eggplant so this is on my list! Yumm!

  41. I have yet to try eggplant in a soup. . I love this! must try soon!

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  43. I never thought to combine eggplant with parmesan cheese, this is interesting and would love to try it out!

  44. I’m not an eggplant fan, but I’d give this a try!

  45. This looks wonderfully creamy! Love eggplant parmesan too so can’t wait to try it!

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