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This slow cooker eggplant parmesan has all the flavors of the traditional recipe in a cozy soup.

Slow Cooker Eggplant Parmesan Soup

This slow cooker eggplant Parmesan soup captures all the flavors of a traditional eggplant parmesan recipe in a warm and cozy soup.
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Course Main Course

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.
Keyword crock pot eggplant soup, eggplant tomato soup, slow cooker eggplant soup
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