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Ina Garten's Tomato and Eggplant Soup

Ina Garten
  • minutes
  • Serves

INGREDIENTS

4 1/2 cups

(1/2-inch diced) unpeeled eggplant

2 cups

Fennel, bulb

2 tbsp

Garlic

1 1/2 tsp

Oregano, dried

1 tsp

Thyme, fresh leaves

1 28 ounce can

Tomatoes

1 28 ounce can

Tomatoes, whole

2 cups

Yellow onion

3 cups

Chicken stock, good

2 tsp

Fennel seeds, whole dried

1

Kosher salt and freshly ground black pepper

1/4 tsp

Red pepper flakes

1

Olive oil, Good

1

Italian parmesan cheese