Tomato and Eggplant Soup

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Ina Garten says each the flavors of a bully marinara condiment are successful this hearty soup.

She offers this stabilizing method for dicing the eggplant (and different circular vegetables): Cut successful fractional lengthwise, past spot each fractional chopped broadside down connected the cutting board.

To work the accompanying story, see: What is it astir Ina Garten?

The crockery tin beryllium refrigerated for up to 1 week, oregon frozen for up to 1 month.

Ingredients

1/2 cupful positive 2 tablespoons good-quality extra-virgin olive oil, positive much for drizzling
1 lb purple eggplant (unpeeled), chopped into 1/2-inch dice (about 4 1/2 cups)
2 mean onions, chopped (2 cups)
2 cups cored, chopped fennel bulb (from 1 ample bulb)
6 cloves garlic, minced (at slightest 2 tablespoons)
3 cups homemade oregon good-quality chickenhearted broth
28 ounces canned crushed tomatoes, preferably San Marzano
2 teaspoons dried fennel seed
1 1/2 teaspoons dried oregano
1 spoon caller thyme leaves
1/4 spoon crushed reddish capsicum flakes
2 to 3 teaspoons kosher salt, oregon much arsenic needed
2 teaspoons freshly crushed achromatic pepper, oregon much arsenic needed
28 ounces canned full peeled tomatoes, preferably San Marzano
Freshly grated Parmigiano-Reggiano cheese, for serving

Nutritional Facts

Per serving

Calories
340
Fat
25 g
Saturated Fat
4 g
Carbohydrates
30 g
Sodium
1380 mg
Protein
6 g
Fiber
9 g
Sugar
17 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Cook Like a Pro: Recipes and Tips for Home Cooks," by Ina Garten (Clarkson Potter, 2018).

Tested by Bonnie S. Benwick.

Published October 24, 2018

Updated March 16, 2026