Christine’s Eggplant Supper Soup

By Ann Fulton

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Even those who don’t like eggplant seem to love this hearty, wholesome soup! A flavorful balance of filling protein and colorful, fiber-rich veggies means a bowlful will satisfy as a complete meal–and it’s economical too. 


My friend Dan’s two favorite foods are eggplant and grapefruit.  When I started the Fountain Avenue Kitchen in 2012, he issued a request: please forward any good recipes using these two ingredients. (Not necessarily in the same recipe, of course!)

Over the years, I’ve sent Dan a long list of recipes that seemed to be up his alley. Many times, I’d stumble upon a recipe and forward it without trying first, so I’d issue a disclaimer:  “I haven’t made this so I can’t vouch for the recipe, but it looks like it has potential!”

After all this time, I rarely see a recipe highlighting one of these two ingredients without thinking of Dan and his family.  The best part is that it’s become a fun reason to reach out and say hello.

One such recipe came to light during my mother-in-law’s annual Christmas cookie baking get-together last year. In the course of conversation, my sister-in-law, Christine, mentioned that one of her favorite soup recipes included eggplant. She’d regularly make a batch of the hearty soup and freeze several portions for future work lunches.

Certain that I’d found a winner for Dan, I asked if she would share the recipe with me. She did, and I promptly passed it along.

I’ve also made this satisfying soup several times for my family. With its base of ground beef and tomatoes, this filling meal somehow reminds me of my recipe for unstuffed cabbage rolls, with eggplant instead of cabbage, of course!

The extended cook time is largely hands-off and allows the eggplant and tomatoes to break down and create a thick, velvety texture. In fact, the first time I served this soup, my husband, Jack, asked if I actually included the eggplant.

Eggplant doesn’t rank high on his list of favorites, so he thought I might have left it out for his benefit. In reality, the taste is quite subtle and the small pieces blend in a way that adds to the texture in a supporting player kind of role.

When I referred to the soup by name, Jack recommended that I omit the word “eggplant,” thinking it might dissuade people who share his perception of eggplant from trying the recipe. I decided that its presence would quickly be noticed in the ingredient list, and that perhaps Jack’s testimonial might be enough to encourage a fellow eggplant-avoider to give it a try.

Even those who don't like eggplant seem to love this hearty, wholesome soup! Protein rich and loaded with colorful veggies, a bowlful satisfies as a complete meal – it's economical too.

Tips for buying eggplant:
Despite conventional wisdom, most eggplants aren’t bitter. However, eggplants that were picked too late or those that aren’t particularly fresh are more likely to have a bitter flavor. Large eggplants that are bitter and seedy were likely given too much time to mature. To ensure best taste and texture, look for smaller eggplants with smooth, shiny skin that feel heavy for their size. Also, the stem should be green. To test for ripeness, lightly press a finger against the skin. If it gives a little and then springs right back, the eggplant is ripe. If the imprint stays, it’s overripe. If there’s no give, the eggplant was likely picked a little too early. Eggplants are best stored in the refrigerator and eaten within a week.

Did you know? Eggplants are a member of the nightshade family and, though commonly thought of as a vegetable, are botanically classified as a berry.

Protein rich, loaded with colorful veggies, and full-on flavor, even those who don't like eggplant devour this hearty, wholesome soup!

As the eggplant cooks, it melts into a velvety texture for a hearty, flavor-packed meal. Even those who don’t usually enjoy eggplant have loved this soup!

Christine’s Eggplant Supper Soup
Yield: 2.5+ quarts (6-8 servings)
  • 1 tablespoon olive oil
  • 1 medium onion, peeled and diced
  • 1 pound ground beef
  • 2 cloves garlic, minced (or substitute 1/2 teaspoon garlic powder and add with the other dry seasonings)
  • 1 pound eggplant, diced (about 4-1/2 cups, cubed, or 1 medium; no need to peel)
  • 3/4 cup sliced or diced carrots
  • 3/4 cup sliced celery
  • 2 (14.5-ounce) cans Italian diced tomatoes, with juices
  • 1 (32-ounce) box beef broth
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup dry macaroni (optional; use gluten-free if needed)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil (may substitute fresh parsley)
  1. Heat the oil in a large saucepan, soup pot or Dutch oven over medium heat, and cook the onion, beef, and garlic until the beef is evenly brown, breaking up the beef as you go. Drain excess grease if necessary, and then add the eggplant, carrots, celery, and tomatoes with juice. Pour in the beef broth, followed by the sugar, salt, pepper, and ground nutmeg. (Add the garlic powder here, too, if using.)
  2. Bring the soup to a boil, and then cover and reduce the heat to maintain a gentle simmer. Cook for approximately 1 hour, stirring every 15 minutes or so, or until the eggplant is very soft and the tomatoes are starting to break down. Add the macaroni, if using, in the final 10 minutes.
  3. At the hour mark, or when the macaroni is al dente, remove from the heat and stir in the Parmesan and basil. Optionally, the Parmesan may be passed at the table and used as a topping.
  • The flavor of this soup improves over time making it a perfect make-ahead meal. If possible, I prepare it an hour or two in advance to allow the flavors to meld. (The finished soup can sit at room temperature for up to two hours without being refrigerated. Reheat gently.) Leftovers will taste great over the following 4-5 days.
  • Christine often freezes this soup in single-size serving containers for convenient lunches and sometimes uses ground turkey instead of ground beef.
  • If tempted to add more pasta, you’ll need more broth. Optionally, you can cook the pasta separately and add it to the cooked soup as desired.
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  1. Lindsay

    Definitely 5 stars in our family. I changed out some things because I didn’t have them and it was amazing! Things is swapped veggie broth for beef because I was out. Used garden can tomatos plus a bunch of tomatoes from our garden. Didn’t have any carrots or celery so I omitted but used like 10 sweet banana peppers and a couple bell peppers from our garden that needed to be used up. So definitely a cam kinda throw whatever you want in. Our daughter ate it that is 3 and my 1 year old son that doesn’t like food much! My husband said it was the best way he has ever eaten eggplant! Big hit over here.

    1. Ann Post author

      Hi Lindsay, Thank you very much for the wonderful feedback. I’m delighted you were able to work with what you had (and didn’t have!) and that the soup was a hit with your whole family.

  2. Jen

    I made this tonight and it’s delicious!
    I’m vegetarian so I subbed a cup of dry lentils for the beef and my own veggie broth for the beef broth. I doubled the pasta (I used lentil pasta for more protein) and added a bit of miso paste to each bowl along with the parmesan to give it a deeper umami flavor that was missing because of the beef-lentil switch (I know you suggested mushrooms, but I didn’t have any).

    Great dish, thank you!

    1. Ann Post author

      I love what you did, Jen, and appreciate that you took the time to provide details! Mushrooms are one idea, but I’m thrilled you came up with another and shared. Thanks so much!

  3. Lisa Post author

    Made this mid-afternoon yesterday for dinner last night and it was a big hit with the whole family. Looking forward to the leftovers. Thank you!!

    1. Ann Post author

      Hi Lisa, I’m delighted the soup went over well with your family. Coincidently, I just had a leftover bowl of this yesterday. It always hits the spot!

  4. Kim Lippy

    Fixed this 7/28/20 for David & I. For all the work that went into it, it was a flavor disappointment. Despite adding in 1.5 T. of Italian Seasoning, 1/3 c. concentrated beef bouillon, red pepper flakes and additional salt & pepper. And double the pasta. I think what would “fix” this soup is to change out ground beef for minced beef (or lamb). You definitely canNOT taste the eggplant. Thank you for sharing the recipe Ann.

    1. Ann Post author

      Hi Kim, I’m so sorry you were unhappy with the soup and was wondering if perhaps something was missed, as I’ve never had an issue with lack of flavor. That said, I’ve never used bouillon, and the broth does serve as the foundation for the soup. If there’s any trouble-shooting I can offer, please let me know. I do hope you are happier with the results the next time…and that there will be a next time, even if not with this recipe!

  5. Jean

    This looks great. Just put the ingredients on my shopping list. Tell Jack I looked at the recipe precisely because it listed eggplant! Love ways to prepare it that are not excessively oily.

  6. Joan Post author

    I almost didn’t make this soup because I really dont like eggplant, but you were right – it no longer tastes like eggplant and the soup was great. Got an A plus from my family and from the older lady that I took some to. Thanks so much.
    Loved the write up of the Swiss Steak but have not tried it yet. Lots of friends of mine in the story. I was head nurse in the SDof L
    for many years and knew most everyone when I went from school to school. Will try it soon.
    Love your column!

    1. Ann Post author

      I love your comment, Joan. Thank you! It’s so good to know that you enjoyed the recipe AND that you played an important role somewhere near and dear to my heart!

  7. Ginny Post author

    Hi Ann
    I made this recipe just as written. It was great; we loved it! I was at market this morning and described it to one of the standholders. She’s anxious to try it. I promised to make her a copy and bring it next time. She’s a foodie like me. Just thought you should get some feedback. I love your column, and have clipped and made many of your recipes.

    1. Ann Post author

      Hi Ginny, I’m thrilled the soup was a hit and that you’re passing the recipe along. Thank you for the thoughtful feedback!

  8. Jennifer Post author

    I made this for dinner last night and it was a complete hit with the whole family!! Super easy and very tasty. Thank You!

  9. Mrs E.

    Hi Ann! I have recently adapted a plant based diet so I am not able to use many of your recipes anymore. Two questions…if you come across more plant based recipes with no egg and dairy, please continue adding them to your site because I love your recipes! Also, how do you think this soup would taste without the meat? I would use vegetable stock but I am wondering if I could replace the meat with beans instead? What do you think?

    1. Ann Post author

      I have lots of veggie-centric recipes, Mrs. E., so hopefully there will still be lots of new things for you to enjoy! As for this soup, you could definitely add beans for protein, but for the “meaty” flavor, I might try mushrooms. I’d mince them and probably use 12 ounces, give or take (and you could use the food processor to do this quickly), and then saute them until they’ve released their liquid and are golden brown. Then proceed with the remainder of the recipe, using veggie stock as you mentioned. If you try, I’d love to know how you make out!

    1. Ann Post author

      Hi Alicelynne, Aside from a meat replacer (I’ve tested neat on other recipes with good results), I would probably substitute with a pound of mushrooms. I’d minced them or pulse them in a food processor until they’re finely chopped but not pureed, and then saute them until they release all of their liquid and are golden brown before proceeding with the recipe. If you try, I’d love to know how you make out!