Eggplant and Zucchini Soup, Caldo de Calabacitas y Berengena

Juliann Esquivel


This is a delicious and economical veggie soup that I sometimes make when it's cold and I feel like a comfort food. It has no meat but I do use chicken broth for added flavor. I add a small jalapeno seeded and veins removed for a little subtle heat. Those of you who are vegetarians can make this soup with vegetable broth and it would be just as delicious. I serve with crusty french bread to sop up the good soup at the bottom of the bowl. Sprinkled with good Mexican grated cheese and a glass of Merlot or Burgandy. Delicious Enjoy


★★★★★ 2 votes

5 or 6
15 Min
35 Min


  • 1 large
    or two small egg plants peeled and cut into small cubes
  • 2 medium
    zucchini cut into small cubes
  • 1 medium
    sweet onion diced
  • 1 small
    jalapeno pepper seeded and veins removed diced small
  • 4 medium
    yellow gold or red potatoes washed and diced into small cubes
  • 1 bunch
    fresh cilantro leaves diced about 1/2 cup
  • 2 medium
    plum tomatos diced
  • 4 clove
    fresh garlic mashed or put through a garlic press
  • 1 large
    can whole tomatos in their juice, mash tomatos down
  • 1/4 c
    good red table wine i use merlot or burgandy any good red wine will do.
  • 1 large
    bay leaf
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    cumin powder
  • 1/2 tsp
    garlic powder
  • 1/2 c
    good virgin olive oil
  • 1/4 tsp
    cayanne pepper optional
  • 1/4 tsp
    fresh ground black pepper
  • 1 qt
    rich chicken broth or vegetable broth
  • 1 c
    grated oaxaca cheese or queso fresco
  • 1 large
    loaf or baguette of french or italian bread
  • 1 Tbsp
    sea salt
  • 1 small
    packet goya seasoning with culantro and achiote

How to Make Eggplant and Zucchini Soup, Caldo de Calabacitas y Berengena


  1. First over medium to high heat. Heat the olive oil and add onions, fresh garlic, eggplant, zucchini, cilantro and diced jalapeno, Saute until onions and jalapenos are limp. Next add wine and deglaze; next add all of the mashed tomatos and their juice into the onion mixture.
  2. Continue to saute for about five minutes. Now add the seasonings bay leaf, oregano, cumin, garlic powder, black pepper, sea salt mix well and then add chicken or vegetable broth and the diced potatoes. Add the packet of Goya seasoning with achiote. Mix well cover reduce heat to simmer and cook for about 35 minutes or until the potatos are fork tender.
  3. uncover and check to see if veggies are cooked potatoes should be tender to the touch. Ladle into big bowl sprinkle with Oaxaca cheese or queso fresco. Serve with a thick slice of toasted Frech baguette bread or Italian bread slathered with garlic butter or a little olive oil and garlic. Truly a hearty and delicious comfort soup. Enjoy
  4. My picture above is missing the cheese topping. my sweet angels (grandchildren) devoured it all. When I went to take a picture of my bowl. I am sure you get the idea. Bon Appetito

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About Eggplant and Zucchini Soup, Caldo de Calabacitas y Berengena

Course/Dish: Vegetable Soup

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