Eggplant Parmesan Soup

I love soups almost as much as I love goat cheese.  And if you’re a regular reader, you know that means a lot!  I’m a big fan of eggplant so when I saw this recipe on nolanova’s blog, I knew it was going to go on my menu right away.  I made it tonight with fresh tomato sandwiches so if you’re interested in good stuff, read on!

Eggplant Parmesan Soup

Ingredients:

1 small eggplant, washed and chopped in small pieces (leave skin on)

1/2 onion, chopped

2-3 cloves garlic, chopped

3 tbsp extra virgin olive oil

1 package Bertolli Premium Summer Crushed Tomato and Basil pasta sauce

salt and pepper to taste

1 can chicken broth

parmesan cheese

Italian bread crumbs

Method:

In a deep, nonstick pot heat olive oil over medium heat.  When oil is hot, add the eggplant.  Cook for about five minutes, tossing occassionally.  Add the onions and garlic, season and cook until onions are tender and eggplant is turning golden and is cooked through.  Add broth and sauce.  Bring to a slow boil, check for seasonings and add 1-2 tbsp parmesan cheese.  Serve hot with extra cheese melted over the top, with a sprinkle of bread crumbs on the cheese.

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This is the sauce you use.

 

 

 

 

 

 

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Eggplant Parmesan Soup

 

 

 

 

 

 

The Verdict:  This soup is unbelievable!!  Seriously, I’ll probably be making this again in a week or so!  It’s so easy, only takes MAYBE thirty minutes to cook from start to finish.  It’s so awesome.  Only thing is that it doesn’t make a ton, so you may want to serve sandwiches or something with it if you’re feeding more than two people.  Or double it.  But if you like eggplant, you’d be doing yourself a favor to make this cheap, easy soup!

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