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Cheesy Eggplant Soup

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Yes, I made soup a few days ago and it was 70 degrees out. Well, it’s not supposed to be this warm yet and that makes it acceptable. You could always eat this soup luke warm and then you wouldn’t break out in a sweat while slurping down soup in the 70 degree weather! This soup was quite hearty but when you were finished with a bowl you didn’t feel like you had a log in your stomach. It was really nicely balanced. The recipe went like this…


Adapted from here


  • 1 medium sized eggplant, peeled and chopped in small cubes
  • 3 garlic cloves, minced
  • 2 to 3 Tbsp olive oil
  • 1/2 medium onion, finely diced
  • 3/4 can (28 ounces) of crushed tomatoes with basil
  • 1/2 cup parmesan cheese
  • 1 cup water
  • dash of salt, pepper, dried basil (or fresh)
  • sprinkle mozzarella cheese (optional)


  1. Bake eggplant cubes, drizzled with olive oil in oven at 350F until soft, 30 minutes.
  2. In large quart sized pot, heat olive oil in bottom of pan, adding onion.
  3. Let cook for 5 minutes, add garlic.
  4. When eggplant is softened, cut into small pieces and add to pot.
  5. Add tomatoes, water, salt, pepper and basil.
  6. Stir well and let simmer for 15 minutes on low heat.
  7. Just before serving, add parmesan cheese and stir.
  8. Serve with a sprinkle of mozzarella cheese on top.
  9. ENJOY!



About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. Eggplant is a favorite of mine, I can say with 100% certainty I will be trying this soup within the month!

  2. Pingback: Eggplant Flats « be filled up

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