Name: Eggplant Parmesan Soup with Homemade Garlic Croutons
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; 1 1/2 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; 1 1/2 tsp. garlic powder; 1 tsp. onion powder; 1/4 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

Ingredients

Scale

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
1 1/2 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
1 1/2 tsp. garlic powder
1 tsp. onion powder
1/4 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

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Instructions

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.