Tomato & Eggplant Soup Recipe | Yummly

Tomato & Eggplant Soup

BAREFOOT CONTESSA
15Ingredients
60Minutes
330Calories
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Ingredients

US|METRIC
  • olive oil (Good)
  • 4 1/2 cups eggplant (½-inch-diced unpeeled, 1 pound)
  • 2 cups yellow onion (chopped, 2 onions)
  • 2 cups fennel bulb (chopped)
  • 2 tablespoons minced garlic (6 cloves)
  • 3 cups chicken stock (good, preferably homemade)
  • 28 ounces crushed tomatoes (preferably San Marzano)
  • 2 teaspoons fennel seeds (whole dried)
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon crushed red pepper flakes
  • kosher salt
  • freshly ground black pepper
  • 28 ounces whole peeled tomatoes (preferably San Marzano)
  • Parmesan cheese (Freshly grated Italian, for serving)
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    NutritionView More

    330Calories
    Sodium45% DV1070mg
    Fat12% DV8g
    Protein33% DV17g
    Carbs18% DV53g
    Fiber56% DV14g
    Calories330Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol10mg3%
    Sodium1070mg45%
    Potassium1910mg55%
    Protein17g33%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber14g56%
    Sugars9g18%
    Vitamin A60%
    Vitamin C80%
    Calcium25%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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