This slow cooker eggplant Parmesan soup captures all the flavors of a traditional eggplant parm recipe in a warm and cozy soup. Forget the baking sheet and the oven, this super simple recipe is made entirely in the crock pot. Fresh eggplant is simmered on low and slow heat along with onions, carrots, tomatoes and a Parmesan rind. Blend the cooked ingredients and top each serving with crispy croutons to replicate crisp fried eggplant. Finish each bowl with a sprinkle of grated, fresh Parmesan cheese.
Can’t live without the mozzarella?
I’ve replaced the quintessential eggplant parmesan ingredient, mozzarella cheese, with parmesan cheese to keep it light. If you can’t live without the mozzarella on your eggplant parmesan (as a cheese-lover, I can’t blame you!), simply sprinkle it on top of each serving before placing the croutons on top and add a little bit of grated Parmesan on top. If you’re using mozzarella, reduce the amount of grated parmesan to ensure you have the perfect ratio of soup to cheese.
How to identify a perfectly ripe eggplant for slow cooker eggplant parmesan soup
Overripe eggplant can taste bitter and will ruin the flavor of your soup so it’s important that you know what you’re looking for in an eggplant. Gently squeeze the eggplant and the skin should bounce back with no indentations. A perfectly ripe eggplant will have a shiny, reflective skin. If the skin is dull, it’s likely overripe. Avoid eggplants with wrinkles, blemishes or soft spots as this usually indicates it’s overripe. It’s important to note that once eggplant is harvested it deteriorates quickly, so it’s important that you use it right away after it’s picked from your garden or purchased at the grocery store.
What’s in slow cooker eggplant Parmesan soup?
- Oil
- Onion
- Carrots – Carrots add a subtle sweetness to the sauce to counter the acidity.
- Tomato paste
- Garlic
- Salt
- Eggplant -There’s no need to peel the skin for this recipe. Skipping this step keeps prep nice and easy. Plus, there’s antioxidants and fiber in the skin.
- Tomato sauce
- Chicken broth
- A piece of Parmesan cheese with the rind – You can find this at the cheese counter at your local grocery store.
- Dried oregano
- Dried basil or fresh basil if you have some on hand
- Bread, cut into small pieces – Pretty much any type of bread or gluten free bread can be used to create croutons, but my favorites are sourdough, ciabatta or baguette.
- Salted butter
Slow Cooker Eggplant Parmesan Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cups shredded carrots
- 6 ounces tomato paste
- 2 garlic cloves chopped
- ½ teaspoon salt
- 1 medium eggplant chopped (about 3-4 cups) - no need to peel the skin
- 15 ounce can can tomato sauce
- 4 cups vegetable or chicken broth
- 8 ounce piece of Parmesan with the rind
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or handful of fresh basil, rough chopped
- 8 ounces bread for croutons sourdough, ciabatta or baguette
- 2 tablespoons salted butter
- ¼ teaspoon garlic powder optional
Instructions
- If your slow cooker has a sauté setting you can sauté the vegetables directly in the slow cooker. If it doesn't have a sauté setting you'll need to sauté them on the stovetop and transfer them to the slow cooker. Sauté the onion and shredded carrots in the olive oil on medium heat for about 2-3 minutes or until the onions start to soften. Add the garlic and tomato paste and cook for an additional minute.
- If you're using the stovetop, transfer the mixture to the slow cooker. If you've sautéd the vegetables in the slow cooker, turn off the sauté setting.
- Add the salt, eggplant, crushed tomatoes, broth and the Parmesan rind to the slow cooker, stir and cook on low for 6-8 hours. Remove the Parmesan rind.
- Once the sauce has slow cooked for 6-8 hours, blend the sauce using an immersion blender or blend in batches using a blender.
- Stir in the oregano and basil.
- To prepare the croutons, cut the bread into 3/4-inch cubes. Melt the butter in the microwave until melted. The cook time will vary depending on the microwave but start with 30 seconds and add additional time if needed. Add 1/4 teaspoon garlic powder to the melted butter (optional) and toss the bread and butter in a bowl. Sauté the croutons on the stovetop until browned on all sides or bake them on 375 degrees for 10-12 minutes.
- Top each bowl of soup with a few croutons and a sprinkle of grated Parmesan cheese.
Looking for more delicious soup recipes?
Leave a Reply