Tomato & Eggplant Soup | Recipes

Name: Tomato & Eggplant Soup | Recipes
Ingredients: Good olive oil4½ cups (½-inch-diced) unpeeled eggplant (1 pound)2 cups chopped yellow onion (2 onions)2 cups chopped fennel bulb2 tablespoons minced garlic (6 cloves)3 cups good chicken stock, preferably homemade1 (28-ounce) can crushed tomatoes, preferably San Marzano2 teaspoons whole dried fennel seeds1½ teaspoons dried oregano1 teaspoon fresh thyme leaves¼ teaspoon crushed red pepper flakesKosher salt and freshly ground black pepper1 (28-ounce) can whole peeled tomatoes, preferably San MarzanoFreshly grated Italian Parmesan cheese, for serving

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Servings: 6

Ingredients

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Good olive oil4½ cups (½-inch-diced) unpeeled eggplant (1 pound)2 cups chopped yellow onion (2 onions)2 cups chopped fennel bulb2 tablespoons minced garlic (6 cloves)3 cups good chicken stock, preferably homemade1 (28-ounce) can crushed tomatoes, preferably San Marzano2 teaspoons whole dried fennel seeds1½ teaspoons dried oregano1 teaspoon fresh thyme leaves¼ teaspoon crushed red pepper flakesKosher salt and freshly ground black pepper1 (28-ounce) can whole peeled tomatoes, preferably San MarzanoFreshly grated Italian Parmesan cheese, for serving

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Instructions

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Step 1

Heat ½ cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.

Step 2

Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.