| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- Good olive oil
- 4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound)
- 2 cups chopped yellow onion (2 onions)
- 2 cups chopped fennel bulb
- 2 tablespoons minced garlic (6 cloves)
- 3 cups good chicken stock, preferably homemade
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 teaspoons whole dried fennel seeds
- 1 1/2 teaspoons dried oregano
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
- Freshly grated Italian Parmesan cheese, for serving
Instructions
- Heat 1/2 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 saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 146 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 6 g |
| Cholesterol | 4 mg |
| Sodium | 738 mg |
| Serving Size | 1 of 6 servings |
| Calories | 146 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 6 g |
| Cholesterol | 4 mg |
| Sodium | 738 mg |
Reviews
Brand new cook and I just made this. Delicious. But why have two different types of tomatoes when the peeled ones goes into a food processor?Why not 2 cans of crushed?
Absolutely delicious. I left out the fennel seeds because I didn’t have them and doubled the crushed red pepper. Served it with a French baguette and it was amazing. Perfect for a rainy or cold day. This is in my rotation.
Outstanding! After making this the first time, I positively CRAVE it and have made it three times more. It has even converted my husband from an eggplant hater to an eggplant lover. The last time I made it, instead of cooking the eggplant in olive oil (it really soaks up too much oil), I roasted it diced in the oven with a small amt of oil ’til soft then added it to the cooking pot.
Yes I did make this recipe. Twice. First time as is, 2nd time with a little tweak. I left out the fennel bulb. I felt it was too strong for our taste buds. I added a little more fennel seed. Excellent soup. Has so many possiblities as far as how to serve. Can be eaten as is or as a sauce . Can add legumes to it or sausage, ground turkey… etc.
This soup is absolutely delicious. There are so many dimensions of flavor. I’m amazed that it was so easy to make and taste so complex. I had a can of cannellini beans since we were having it as a main course with some delicious hearth bread.
I made this soup even though I didn’t have anywhere enough eggplant. Even without the req’d amount of eggplant the soup had great flavor — enjoyed the subtle flavor from the fennel. Before serving I did puree the soup with hand held immersion for a thicker texture. Definitely a keeper.
I’ve made this 5 times. It’s always a big hit with close friends and family. Just love having leftovers for pasta next day. Delicious!!!
Delicious! Easy to make. I’ll make it again.
Absolutely amazing and delicious! My family (including three teens! ) loves this recipe. Sometimes to add a little extra “heft” to the meal I’ll add a pound of ground Italian sausage and a can of cannellini beans…
Loved it and great for sauce as well, a staple for us now.