This deeply flavorful Mediterranean soup transforms humble eggplant through gentle braising with tomatoes and aromatic herbs, creating a rich, velvety soup that's both comforting and sophisticated with layers of smoky, earthy flavors.
Recipe Details
Ingredients
- 2 large (900g) large eggplants, cubed
- 15ml kosher salt for salting eggplant
- 75ml extra virgin olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 6 cloves garlic, minced
- 45ml tomato paste
- 800g can crushed tomatoes
- 1 liter vegetable broth
- 120ml dry red wine
- 2 leaves bay leaves
- 15ml fresh thyme leaves
- 10ml fresh oregano
- 5ml smoked paprika
- 10ml kosher salt
- 5ml freshly ground black pepper
- 120ml heavy cream (optional)
- 60ml fresh basil, chopped
- 90g Parmesan cheese, grated
- 15ml fresh lemon juice
- 1 loaf crusty bread for serving
Instructions
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Cut 2 large (900g) large eggplants into 2.5cm (1-inch) cubes. Toss with 15ml kosher salt for salting eggplant and place in a colander for 30 minutes to draw out moisture. Rinse thoroughly and pat dry with paper towels.
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Heat 45ml (3 tbsp) 75ml extra virgin olive oil in a large Dutch oven over medium-high heat. Working in batches, brown eggplant cubes on all sides, about 6-8 minutes per batch. Transfer to a plate.
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Add remaining 75ml extra virgin olive oil to the same pot. Add 1 large yellow onion, 2 stalks celery, and 1 large carrot. Cook for 5-7 minutes until vegetables are softened.
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Add 6 cloves garlic and cook for 1 minute until fragrant. Stir in 45ml tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
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Pour in 120ml dry red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2 minutes to cook off the alcohol.
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Add 800g can crushed tomatoes, 1 liter vegetable broth, 2 leaves bay leaves, 15ml fresh thyme leaves, 10ml fresh oregano, 5ml smoked paprika, 10ml kosher salt, and 5ml freshly ground black pepper. Bring to a boil.
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Return browned eggplant to the pot, reduce heat to low, and cover. Simmer gently for 25-30 minutes until eggplant is very tender and almost melting.
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Remove 2 leaves bay leaves and discard. Using an immersion blender, partially puree the soup, leaving some chunks for texture. Alternatively, puree half the soup in a regular blender and return to pot.
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Stir in 120ml heavy cream (optional) if using, and 15ml fresh lemon juice. Taste and adjust seasoning with salt and pepper.
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Ladle into bowls and garnish with 60ml fresh basil and 90g Parmesan cheese. Serve hot with 1 loaf crusty bread for serving.
Tips
Eggplant Prep: Salting the eggplant draws out bitter compounds and excess moisture, preventing the soup from becoming watery. Don't skip this step.
Browning Benefits: Taking time to properly brown the eggplant creates deep, caramelized flavors that form the soup's flavor foundation.
Texture Choice: The soup can be completely smooth, chunky, or anywhere in between. Adjust the blending to your preference.
Wine Substitution: If you prefer not to use wine, substitute with additional vegetable broth and add a splash of balsamic vinegar for depth.
Cream Option: The cream adds richness but isn't essential. For a lighter version, skip it or substitute with a splash of good olive oil.
Make-Ahead: This soup actually improves overnight as flavors meld. Store refrigerated for up to 4 days or freeze for up to 3 months.
Herb Flexibility: If fresh herbs aren't available, use dried herbs but reduce quantities by half. Add them with the tomato paste for best flavor release.
Serving Variations: Top with crumbled feta cheese, a dollop of pesto, or toasted pine nuts for different flavor profiles.