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Indulge in a comforting bowl of Tomato & Eggplant Soup, a hearty Italian dish filled with vibrant flavors. This kosher recipe combines diced eggplant, onions, fennel, garlic, and a blend of herbs simmered in chicken stock and crushed tomatoes. Serve hot with Parmesan cheese and a drizzle of olive oil.
Total time65 min
Ingredients14
Serving size6
Calories278
Medium Pot or Dutch Oven
Food Processor
Good olive oil
4 cups (½-inch-diced) unpeeled eggplant (1 pound)
2 cups chopped yellow onion (2 onions)
2 cups chopped fennel bulb
2 tablespoons minced garlic (6 cloves)
3 cups good chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano