Eggplant Supper Soup Recipes

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EGGPLANT PARM SOUP



Eggplant Parm Soup image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 cups (2 quarts) prepared tomato soup
1 Parmesan rind
1 1/3 cups all-purpose flour
2 large eggs, beaten
2 cups Italian-style breadcrumbs
Salt and freshly ground black pepper
1 medium eggplant, peeled and cut into 1-inch cubes
Vegetable oil, for frying
8 slices whole milk mozzarella
2 tablespoons fresh basil, cut into chiffonade

Steps:

  • Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
  • Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack.
  • Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
  • Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade.

SMOKY EGGPLANT SOUP



Smoky Eggplant Soup image

I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. Charring the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color. It gets a good squeeze of lemon juice, a drizzle of olive oil and a sprinkling of the Middle Eastern spice mixture za'atar, made with wild thyme and sesame, now widely available. Make sure to choose small, firm eggplants. Serve the soup chilled or hot, in small portions.

Provided by David Tanis

Categories     easy, soups and stews, appetizer

Time 30m

Yield About 6 cups

Number Of Ingredients 11

2 pounds small firm eggplants
5 tablespoons olive oil
2 cups sliced white or yellow onion
Salt and pepper
6 garlic cloves, minced
Pinch cayenne
6 cups chicken broth or mild vegetable broth
3 to 4 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon za'atar, available in Middle Eastern groceries
2 teaspoons chopped parsley

Steps:

  • Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skins to blacken and char. Turn and cook on other side until eggplants have softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
  • Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt.
  • Purée soup in batches in blender. Strain through fine-meshed sieve and discard solid debris and seeds. Add 3 tablespoons lemon juice to puréed soup and taste again, adding more as necessary. Soup should be well seasoned and rather lemony.
  • Mix lemon zest with remaining 2 tablespoons olive oil for garnish. Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon za'atar and some chopped parsley. May be served hot or cold.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1066 milligrams, Sugar 8 grams

EGGPLANT SUPPER SOUP



Eggplant Supper Soup image

Make and share this Eggplant Supper Soup recipe from Food.com.

Provided by Plainbil

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
1 lb lean ground beef
1 medium eggplant
1 garlic clove, minced
1/2 cup chopped carrot
1/2 cup sliced celery
1 (28 ounce) can pear shaped Italian-style tomatoes
2 (14 ounce) cans beef broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 cup salad macaroni
2 tablespoons minced parsley
grated parmesan cheese

Steps:

  • Heat oil and butter in a Dutch oven.
  • Add onion and sauté until limp (about 3 minutes).
  • Add the meat and stir over the heat until it loses its pinkness.
  • Add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
  • Cover and simmer for about 30 minutes.
  • Add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
  • Serve in soup bowls. Pass cheese to sprinkle over.

Nutrition Facts : Calories 337.5, Fat 17.9, SaturatedFat 6.3, Cholesterol 60.6, Sodium 1799.3, Carbohydrate 24.1, Fiber 5.5, Sugar 10.3, Protein 22.3

EGGPLANT (AUBERGINE) SUPPER SOUP



Eggplant (Aubergine) Supper Soup image

Friends of ours used to grow eggplants and loved any recipe that used eggplant. I like this recipe because I love eggplant. Perfect meal in one dish.

Provided by Caryn Gale

Categories     Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb ground beef or 1 lb ground chicken
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, diced
1 eggplant, peeled and diced
3 beef bouillon cubes, dissolved in
4 cups water
1 (28 ounce) can chopped tomatoes with juice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 chopped garlic clove
2 teaspoons sugar
1 bay leaf
1/2 cup uncooked macaroni
2 tablespoons parsley flakes

Steps:

  • Brown beef and onion.
  • Add rest of ingredients EXCEPT macaroni and parsley flakes.
  • Simmer 30 minutes covered.
  • Add last 2 ingredients and simmer for 15 more minutes.

EGGPLANT SUPPER SOUP



Eggplant Supper Soup image

Hearty eggplant soup made with ground beef and vegetables.

Provided by SWOOTTEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef
1 clove garlic, crushed
1 pound eggplant, diced
¾ cup sliced carrots
¾ cup sliced celery
2 (14.5 ounce) cans Italian diced tomatoes, drained
2 (14 ounce) cans beef broth
1 teaspoon sugar
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground black pepper
½ cup dry macaroni
2 teaspoons chopped fresh parsley
½ cup grated Parmesan cheese

Steps:

  • Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
  • Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

Nutrition Facts : Calories 204 calories, Carbohydrate 11.7 g, Cholesterol 38.9 mg, Fat 10.2 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 902 mg, Sugar 4.2 g

ROASTED WHITE EGGPLANT SOUP



Roasted White Eggplant Soup image

Provided by Molly O'Neill

Categories     project, soups and stews, appetizer

Time 3h

Yield Four servings

Number Of Ingredients 9

1 cup low-fat yogurt
1 large red bell pepper, roasted, seeded, deveined and peeled
4 pounds white eggplant
1 teaspoon olive oil
1 onion, peeled and coarsely chopped
2 cloves garlic, peeled and chopped
1 quart chicken broth, homemade or low-sodium canned
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Put the yogurt in a strainer lined with cheesecloth. Set aside for 3 hours in the refrigerator. Put the roasted bell pepper in a food processor or blender. Puree until smooth. Set aside.
  • Preheat the oven to 425 degrees. Place the eggplant on a baking sheet. Roast until soft, about 35 minutes. Set aside to cool. Peel the roasted eggplant. Cut in half lengthwise and lift out the small seed sacs. Discard. Chop the remaining pulp.
  • Combine the olive oil, onion, garlic and eggplant in a soup pot. Cook until the onions are soft, about 10 minutes. Add chicken broth. Simmer for 10 minutes. Season with salt and pepper.
  • Ladle the soup into 4 bowls. Garnish each with a dollop of thickened yogurt and a swirl of red pepper puree.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 15 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 689 milligrams, Sugar 27 grams

ROASTED EGGPLANT SOUP



Roasted Eggplant Soup image

Categories     Soup/Stew     Herb     Tomato     Goat Cheese     Eggplant     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 medium tomatoes, halved
1 large eggplant (about 1 1/2 pounds), halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups (or more) chicken stock or canned low-salt chicken broth
1 cup whipping cream
3/4 cup crumbled goat cheese (about 3 1/2 ounces)

Steps:

  • Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.

RICH AND CREAMY ROASTED EGGPLANT SOUP



Rich and Creamy Roasted Eggplant Soup image

This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 10

3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup heavy cream
3 ½ ounces crumbled goat cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
  • Roast in preheated oven until very tender and brown in spots, 45 minutes.
  • Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
  • Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g

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