Ingredients
1 medium eggplant (about 2 cups chopped)
1 onion, chopped
2 cloves garlic, minced
1 can crushed tomatoes (28 oz)
4 cups vegetable broth
1 cup heavy cream
4 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1 cup grated Parmesan cheese (optional, for garnish)
Fresh basil, for garnish
Crushed red pepper flakes (optional)
Instructions
Preheat oven to 400°F (200°C). Toss eggplant cubes with 2 tbsp olive oil. Roast on a baking sheet for 20-25 minutes until tender and slightly charred.
Heat remaining 2 tbsp olive oil in a large pot. Sauté onion and garlic until softened. Add crushed tomatoes, vegetable broth, basil, and oregano. Simmer for 10 minutes.
Stir in roasted eggplant and heavy cream. Cook for 10 more minutes, then blend soup until smooth using an immersion blender or transfer to a blender in batches.
Adjust seasoning, add Parmesan (if using), and reheat if necessary. Serve with fresh basil, Parmesan shavings, and crushed red pepper flakes.
Notes
For a vegan version, substitute heavy cream with coconut milk and omit Parmesan.
Leftovers can be refrigerated for up to 3 days or frozen for 2 months. Reheat gently to maintain texture.
- Prep Time: 15
- Cook Time: 40
- Category: Lean Chicken
- Method: Roasting and Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg