Eggplant Parmesan Soup with Homemade Garlic Croutons

• Produce

  • 1 tsp Basil, dried
  • 2 Celery, ribs
  • 2 Eggplants, large purple
  • 3 large cloves Garlic
  • 1 1/2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Oregano, dried
  • 1 1/2 cups San marzano tomatoes, whole
  • 1 Spanish onion, large

• Canned Goods

  • 1 Soup
  • 9 cups Vegetable stock

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 6 grinds Black pepper from a pepper mill
  • 1/4 tsp Kosher salt
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Bread & Baked Goods

  • 1 French baguette
  • 2 cups Garlic crouton breadcrumbs
  • 1 Garlic croutons

• Dairy

  • 2 cups Parmesan cheese

• Other

  • 2 cups San marzano puree (that peeled tomatoes are stewed in

Found on ciaochowbambina.com

Description

Ingredients

• Soup
• 2 large purple eggplants, about 1 lb. each
• 3 - 4 Tbsp. olive oil
• 3 large cloves garlic, minced
• 1 large Spanish onion, peeled and diced
• 2 -3 ribs celery, diced
• 1½ cups San Marzano peeled whole tomatoes
• 2 cups San Marzano puree (that peeled tomatoes are stewed in)
• 9 cups vegetable stock
• 1 tsp. dried oregano
• 1 tsp. dried basil
• Garlic Croutons
• 1 French baguette, cut into 1-inch thick slices (around 15 slices)
• 2 - 3 Tbsp. olive oil
• 1½ tsp. garlic powder
• 1 tsp. onion powder
• ¼ tsp. kosher salt
• 6 grinds black pepper from a pepper mill
• 2 cups shredded Parmesan cheese
• 2 Tbsp. balsamic vinegar
• Kosher salt and freshly ground black pepper, to taste
• 2 cups garlic crouton breadcrumbs

Directions

• Preheat oven to 425F.
• Wash the eggplant and pat dry. Using a fork, prick each eggplant in several places.
• Place on a roasting pan and in the oven.
• Roast for 35 - 40 minutes, or until soft.
• Remove from oven and let cool.
• Peel back the skin and use a large spoon to remove all the pulp.
• Discard the skin and chop pulp into small pieces. Set aside.
• Heat a stockpot over medium-high heat.
• Add the olive oil, garlic, onion and celery.
• Sauté for 10 - 15 minutes, stirring frequently.
• Add the eggplant pulp, tomatoes, puree, vegetable stock, oregano and basil.
• Bring to a boil then reduce the heat to medium and simmer for 35 minutes.
• While the soup is simmering prepare croutons.
• Preheat oven to 350 F.
• Line a baking sheet with parchment paper.
• In a large mixing bowl toss the bread slices with olive oil, garlic powder, onion powder, salt and pepper until seasonings are evenly distributed.
• Place on prepared baking sheet and bake for 10 - 15 minutes until crunchy and hard.
• remove from oven and let cool.
• Once cool, place 6 croutons in the bowl of a food processor and process them into breadcrumbs. Set aside.
• To finish the soup, add the cheese, stirring while it melts.
• Add the vinegar, salt and pepper and stir well.
• Stir in the garlic breadcrumbs.
• Simmer an additional 5 to 7 minutes before serving.
• Serve with a whole crouton on top of soup.