Shopping List for Eggplant Parmesan Soup

Hello Soupers!  The rumor is that winter weather might be hitting the area tomorrow and we all know what the best remedy for the cold is: SOUP! The soup I’m cooking tomorrow is quite possibly the best soup I’ve ever made and this ain’t my first soup rodeo!

It is a deconstructed Eggplant Parmesan Soup from the New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein and it is so good that I’m going to say, “You’re Welcome” because the next time you see me you will be thanking me for bringing this goodness into your life.


2 large (approximately 1 to 1 1/4 pounds each) purple eggplants
3 tablespoons olive oil
3 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, diced
1 1/4 cups canned stewed tomatoes
2 cups tomato juice
8 cups vegetable stock
1 cup white wine
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups garlic croutons
2 cups shredded Parmesan cheese
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

Until tomorrow, Happy Souping!

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