Vegetarian Eggplant (Aubergine) Soup

Submitted by kiwiheather

"This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since I found it here. I make a batch and have lunch for a week!"

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 10

ingredients

• 44.37 ml olive oil
• 3 medium onions, chopped
• 4 garlic cloves, minced
• 3 eggplants, peeled & chopped
• 793.78 g can crushed tomatoes
• 44.37-59.16 ml tomato paste
• 1419.54 ml vegetable stock (or 6 cups water and boullion)
• 44.37 ml dried parsley
• 14.79 ml thyme
• salt & pepper

directions

1. sweat onions and garlic in olive oil till soft.
2. add remaining ingredients and simmer 30-40 minutes until eggplant is tender.

Reviews

[DPar6310]

Our eggplant was ready in our garden as was our tomatoes. We made this soup tonight and all of us loved it. Thanks for the great recipe.

 

[mariegirl]

This was really tasty for such a simple, inexpensive recipe. I added half as much thyme as a matter of personal preference, but other than that I followed it exactly. Anytime I see eggplants on sale, I'm making a big batch. Thanks!