Tomato & eggplant soup from Cook Like a Pro: Recipes and Tips for Home Cooks (page 62) by Ina Garten

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Notes about this recipe

  • ksg518 on March 04, 2025

    I thought this was just OK, which is surprising since I love tomatoes, eggplant and fennel. I think my brain kept thinking that I was eating pasta without the pasta. The soup was certainly not more than the sum of its parts. Probably not a repeat.

  • Kinhawaii on April 30, 2019

    Made half a recipe & still ended up with lots of soup. Nice & chunky, we liked it even better the next day.

  • anya_sf on January 16, 2019

    Thick and chunky soup with a bright, sweet tomato flavor, but also a peppery bite. Could add more salt (Ina adds more for the pasta dish). Quick and easy to make. I used less oil to saute the eggplant. My eggplant was probably bigger, so I ended up with a LOT of soup, but that was OK since I really wanted to make the pasta.

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