This soup tastes better the next day. So here's a perfect opportunity to get a head start on tomorrow's dinner or prepare something ahead for a dinner party.
Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Episode: Success Stories
Save Recipe Print
Total:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat oven to 350 degrees F.

Lightly brush eggplant halves with oil. Place cut side down on a cookie sheet and bake for 50 to 60 minutes or until flesh feels soft. Allow to cool. When the eggplant has cooled, scoop out flesh, chop coarsely and set aside. Meanwhile, place onion slices in skillet with water, cover and cook over low heat until soft, about 10 minutes. Combine with eggplant, thyme and stock in a 2 quart saucepan. Simmer for 15 minutes. Ladle into soup bowls.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

7-Can Soup

Recipe courtesy of Ree Drummond

Sausage, Pepper and Onion One-Pot

Recipe courtesy of Rachael Ray

Pumpkin Soup

Recipe courtesy of Kerry Simon

Chicken Soup

Recipe courtesy of Ina Garten

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.