Eggplant Aubergine Parmigiana Soup

Cozy up with a bowl of Eggplant Aubergine Parmigiana Soup, a comforting and flavorful twist on the classic Italian dish. This velvety soup features roasted eggplant for a smoky depth, blended with crushed tomatoes, aromatic garlic, and a medley of Italian herbs. Finished with fresh basil, grated Parmesan, and gooey mozzarella cubes that melt right into each serving, this dish is indulgently cheesy yet light. Perfect as a hearty appetizer or a satisfying main course, this recipe pairs beautifully with warm crusty bread for dipping. Ready in just an hour, it’s an ideal choice for weeknight dinners or intimate gatherings. Keywords: eggplant soup, parmigiana soup, roasted eggplant recipe, Italian-inspired soup, vegetarian comfort food.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Eggplant (aubergine)
• 3 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 28 ounces Crushed tomatoes
• 4 cups Vegetable stock
• 0.5 cup, chopped Fresh basil leaves
• 0.5 cup, grated Parmesan cheese
• 8 ounces, cubed Fresh mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 4 slices Crusty bread (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants in half lengthwise and brush the cut sides with 1 tablespoon of olive oil. Place them cut side down on a baking sheet lined with parchment paper.

Step 3

Roast the eggplants in the oven for 25-30 minutes, or until the flesh is soft and golden. Remove from the oven, let cool slightly, and scoop out the flesh with a spoon. Set aside.

Step 4

In a large soup pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 5 minutes, or until softened.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the roasted eggplant flesh to the pot along with the crushed tomatoes, vegetable stock, Italian seasoning, salt, and black pepper. Stir well to combine.

Step 7

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.

Step 8

Using an immersion blender (or a regular blender in batches), carefully blend the soup until smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.

Step 9

Stir in the chopped basil and grated Parmesan cheese, allowing it to melt into the soup.

Step 10

Ladle the soup into bowls and top each serving with a few cubes of fresh mozzarella cheese. The heat of the soup will make the cheese soft and melty.

Step 11

Optional: Serve with slices of crusty bread for dipping.

Nutrition Facts

Serving size	(3011.6g)

Amount per serving	% Daily Value*
Calories	2599.9

Total Fat 124.0g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 222.7mg	0%
Sodium 7629.2mg	0%
Total Carbohydrate 266.3g	0%
Dietary Fiber 46.3g	0%
Total Sugars 75.1g
Protein 116.2g	0%

Vitamin D 0IU	0%
Calcium 2074.3mg	0%
Iron 20.4mg	0%
Potassium 5318.4mg	0%

*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: 42.2%

Protein: 17.6%

Carbs: 40.3%