Alotizzip Eggplant Soup Recipe

A nostalgic and comforting eggplant soup recipe, straight from a 1970s Sunset Magazine! This family favorite is cheap, low-fat, and packed with nutrients. Enjoy a hearty and healthy bowl, perfect for chilly winter evenings. Plus, delicious leftovers make fantastic lunches all week long!

Prep Time 20 mins
Cook Time 60 mins
Calories 306.2 kcal
Protein 38g
Rating 5.0 (1 Reviews)
Alotizzip Eggplant Soup 99

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Alotizzip Eggplant Soup

  • 0 Ground Beef
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 0 Tomato Sauce
  • 2 large eggplants, peeled and diced
  • 1 large onion, chopped
  • 0 Celery Ribs
  • 0 Carrots
  • 0 Elbow Macaroni
  • 0 Parsley
  • 1 bay leaf
  • fresh basil leaves, chopped (for garnish)
  • 3 garlic cloves, minced
  • 0 Beef Bouillon Cubes
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • plain yogurt (optional, for garnish)

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How to Make Alotizzip Eggplant Soup

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until slightly softened.
  4. Stir in the diced tomatoes, vegetable broth, and bay leaf. Bring to a simmer, then reduce heat and cover. Simmer for 20 minutes, or until the eggplant is tender.
  5. Remove the bay leaf. Using an immersion blender or carefully transferring in batches to a regular blender, puree the soup until smooth.
  6. Season with salt and pepper to taste. Stir in the chopped fresh basil just before serving.
  7. Serve hot, optionally garnished with a dollop of plain yogurt or a drizzle of olive oil and extra basil.

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

36g

Fat

23g

Carbs

10g