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Zucchini Eggplant Soup


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Zucchini Eggplant Soup


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Zucchini Eggplant Soup


  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min




  • 2 :tablespoons olive oil
  • 1 :red onion, chopped
  • 2 :teaspoons garlic, chopped
  • 1 :large zucchini, chopped
  • 1 :small eggplant, chopped (about a cup)
  • 1 :red bell pepper, chopped
  • 2 :pounds fresh or canned tomatoes, peeled and chopped
  • 2 :teaspoons dried basil
  • 1/4 :dried thyme
  • 2 :cups chicken stock
  • cayenne:pepper to taste
  • 1 :teaspoon salt
  • 1/8 :teaspoon freshly ground black pepper



  1. In a large saucepan, saute the onion and garlic in the oil for about 3 minutes then toss in the eggplant, zucchini, and pepper and saute, stirring from time to time, another 5 minutes.
  2. Mix in the tomatoes with their juice and stir.
  3. Stir in the basil, thyme, stock, cayenne pepper, salt, and black pepper.
  4. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  5. If you are going to serve the soup hot and chunky, ladle it into bowls immediately.
  6. Spoon a little balsamic vinegar over each serving and sprinkle with fresh basil.


If you’d like to serve it as a puree, ladle the solids into the blender first, then thin with the broth. You can serve it hot immediately–or chill and serve it cold. In all cases, garnish each bowl at serving time with a dribble of balsamic vinegar and fresh basil shreds.

This soup is a take off of a classic ratatouille. Great hot or cold, pureed or not, as a first course or a meal.

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