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Tomato and Eggplant Soup Recipe

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Ina Garten says all the flavors of a good marinara sauce are in this hearty soup.

She offers this stabilizing technique for dicing the eggplant (and other round vegetables): Cut in half lengthwise, then place each half cut side down on the cutting board.

To read the accompanying story, see: What is it about Ina Garten?

The soup can be refrigerated for up to 1 week, or frozen for up to 1 month.

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Ingredients

measuring cup

Servings: 6

  • 1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil, plus more for drizzling
  • 1 pound purple eggplant (unpeeled), cut into 1/2-inch dice (about 4 1/2 cups)
  • 2 medium onions, chopped (2 cups)
  • 2 cups cored, chopped fennel bulb (from 1 large bulb)
  • 6 cloves garlic, minced (at least 2 tablespoons)
  • 3 cups homemade or good-quality chicken broth
  • 28 ounces canned crushed tomatoes, preferably San Marzano
  • 2 teaspoons dried fennel seed
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 2 to 3 teaspoons kosher salt, or more as needed
  • 2 teaspoons freshly ground black pepper, or more as needed
  • 28 ounces canned whole peeled tomatoes, preferably San Marzano
  • Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

  • Step 1

    Heat 1/2 cup of the oil in a medium pot or Dutch oven over medium heat. Once the oil shimmers, stir in the eggplant; cook for 5 minutes, stirring frequently, until tender. You may need to add a little more oil if the eggplant is sticking, and/or you may need to cook the eggplant in two batches. (If you do the latter, make sure to return all of it to the pot before proceeding.)

  • Step 2

    Add the remaining 2 tablespoons of oil, then stir in the onions and chopped fennel bulb; cook for 6 to 8 minutes, stirring occasionally, until the onion has softened but not browned. Stir in the garlic and cook for 1 minute, until fragrant, then add broth, the can of crushed tomatoes, fennel seed, oregano, thyme and crushed red pepper flakes, the salt (to taste) and 2 teaspoons of black pepper.

  • Step 3

    Pour the can of whole peeled tomatoes and their juices into a food processor; pulse just until the tomatoes are coarsely chopped. Stir that blended mixture into the pot; once the liquid starts to bubble at the edges, reduce the heat to medium-low and cook for 15 minutes (uncovered), stirring occasionally.

  • Step 4

    Taste, and add more salt and/or pepper, as needed. Serve hot, in large bowls, sprinkled with the cheese and drizzled with a little oil.

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    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 analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or 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

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